Cold Smoke House

this is my cold smoker, we do a lot of hard sauages in it, and CHEESE
one of my favorite things is smoked cheese.

for smoke I take hickory and apple wood that we cut ourselves and place it on the burner of my fish/turkey fryer, get it burning and then remove with tongs and place in the small grill inside the smoke house, I then blow out any flame, cover adjuster air to grill and let it smolder for hours, for the large sausage seen in picture they get 2 smokes a day for about a week, cheese will get 4-8 hours of smoke.

obviously due to temperature concerns I only use this when its cold outside

anyone else have a cold smoker?

 

Nice!!!!

 

Is this in your garage or basement? I'm jelly either way

 

It's a 4x4x8 building we built, is in my backyard.
Looks like small shed or a fancy outhouse

 

Those pictures were from when it was newly built
These are after it is a couple years old

 

Here's mine. i actually share it with a friend. I built it, he had a place for it lol.

 

Oh man, I'm really sorry, I did think it was a fancy outhouse that just happened to be stocked with tasty sausages rather than newspapers to read. I thought the lil smoker was what I was supposed to squat on.