Making a cold smoker for jerky etc.

[Margly]

Hi!
I'm planning for making a smoker in my backyard:
I have a small slope I can use and here is my thoughts:

I'll dig a trench of 30-33 feet up the slope and put in a steel pipe.

In the lowest end I'm buliding a oven with posibillity to use charcoal in bottom and a gridiron for putting in the smokewood on top.

In the other end of the Pipe there will be a small smokehouse 6 X 6 X6 feet .

My plan is to make jerky and wonder if this sounds good!

Br
Margly

Anybody have experience with this?

[Mike Most]

Ive been thinking about doing the same thing only, I am only digging about 8 feet. I think the fire doesnt have to be hot, just needs to make smoke.

[Michigan Mark]

I only have a little chief electric smoker to control the smoke and the heat but you could build a smokehouse and you do need heat. Smoking meat is cooking foods very slowly, usually at temperatures of 225 degrees or less over wood or coals with smoke doing the flavoring and curing for preservation. Do a little searching to find out more.

[Bryan pinick]

I have experimented some with this, and read about it a lot....check out this excellent link....

http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-pipe

[Mike Most]

Bryan that is an excellent article  thanks for posting.

[Bryan pinick]

The sausage recipes on there are spot-on as well....Thanks