COMPLETE UNCUT FOOTAGE
Learn the basic principles of smoking and how smokehouse design works for producing the desired effects when preparing meats, vegetables, cheeses, etc. Then we visit the smokehouse we just built at the North Mills River Living Web Farm utilizing a simple design you can implement and/or adapt to your own farm or homestead.
i watched the video on beekeeping and this one also. i am a beekeeper and i would like to know where this living web farms is located? i am in NC, Cleveland County. Thanks for your videos. Really enjoy them.
awesome job!
I will be building my own smoke house this summer. Thanks for the tips. Great video.
more Meredith videos please! especially charcuterie!
Thanks Dear!
Great work!
Shou sugi ban the smokehouse… what a fitting way to seal the wood of a smokehouse
Good video. I would not have placed that metal drum and covered it with soil. I mean, that would probably last one year at most? I live in Florida and the ground is moist all the time, and then having to replace the drum again. That smoke coming out of the opening of the barrel, seems like a draft problem, think about it. Why would smoke be coming out if there's good draft? Hummmmm? A lot of good info on this video regardless of the details. Thank you.
This might work on Florida but out here in Montana you have to build a smokehouse like a log home to keep the bears out. Also you want the draft to come out low in the smokehouse not up high like you have it. Smoke falls as it cools that way you can hang more meat lower and still get a good smoke. You want the low vent hole to be at the opposite end where smoke comes in and yet much lower than the firebox because the low vent hole acts as your draft. Seal everything and only allow smoke to exit the low draft hole. I'm more in making jerky smoked because it stores way longer being void of moisture. The smoke cures it along with being treated with salt.
Wow, very good discussion.
Where and when did you have this.
I'm in the north east US.
and have some family out in Vancouver, and on the cult bc.
That ar native.
and seems like every on has some form of smoke house and know they smoke alot of salmon.
Lots of life time knowledge.
Also have members in tofino bc.
was he hanging wet bacon in smoker ?
Great information, I will be building a smoke house very similar as yours. Thank you for sharing your design and information.
My grandfather’s smokehouse was a tarpaper shack – literally. The fire was on the ground and the meat was hanging in the other end… maybe 12’ away. I was pretty young so recollections are maybe 60 years old. I can still remember the beautiful aromas!!! And cleaning Sturgeon in preparation to smoke.
Back in the day-w/o refrigerator, they butchered late fall, smoked after that.
What's the purpose of putting the fire pit under ground? Is that to control heat better? That box is 50 feet away and what kind of heat will that box get. Or is it for cold smoke only, if you don't burry it under ground. What fire box do you recommend and stove to attach on outside maybe 10 feet away 25 gallon drum? If you used and electric hot plate instead of that fire box, what would you recommend.
love them pancakes
one thing you left out what is cold smoke?
You say you've never used insulated pipe, yet you buried your pipe underground. That is absolutely insulated pipe. Its just insulated by the earth.