A. D.’s Walk-in smoker

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
My favorite design is somewhat different from grandpa’s. The drawings here show the shape better than I can describe it. Note that the low side has a wooden workbench (best with cracks between the boards for drainage). The high side has a pole (or poles) in the top for hanging hams and whole fish. It can also be fitted with racks, but access is not as convenient.

This smokehouse can be made as long or as short as you wish, but I recommend at least 8 feet for smoking so that you’ll have room to move about. If you want a storage shed, consider making the structure 16 feet or longer and then dividing it in half, with a door on either end. The structure can be framed with 2-by-4s. On the roof, wooden shingles would be great. I also like the sides made with overlapping wooden boards. All of the wood can be left unpainted, if that décor jibes with your landscape. The inside walls of a smokehouse are usually bare, and the rafters are exposed.