Backyard Barbecue Smokers

Appears in

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

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

By A D Livingston

Published 2010

  • About

Some time ago, agricultural engineers with the U.S. Department of Agriculture published some drawings of various smokehouses, most of which look quite like a typical country outhouse. Some of these plans, such as the one depicted here, were then reprinted in a book called Butchering, Processing and Preservation of Meat, by Frank G. Ashbrook. While all of the schemes will no doubt work, I am especially attracted to a design for combining a smokehouse and an outdoor grill. This could be a practical unit for the backyard, especially if old bricks or stones are used in the construction. The details here show the firebox and grill, with a flue leading back to the smokehouse.