More Information.

Overview.

Our smokehouse plans will instruct you how to build the very best meat smoker that you could ever hope to make at home. Similar meat smokers bought in stores would cost you hundreds or thousands of- dollars.

The plans are logically laid out over 18 exhaustive pages in a step-by-step fashion, with over 20 detailed "how to" diagrams.

All of the components you'll need to build your smokehouse are readily available to even the most novice of handy-persons, and the smokehouse plans make extensive (and inventive!) use of scrap materials made for maximum cost efficiency.

Why buy these plans?

The meat smoker you'll build with our exclusive smokehouse plans has a number of unique features, such as:

• Twin chamber design - Allows you to add more wood chips without having to disturb the main smoking chamber.

• Electronic temperature control - Its a "smart" smoker that shuts down temporarily if it gets too hot..

• Smoking Progress (on/off) Indicator - Lets you know that the correct quantity of smoke is being let into the smoking chamber.

• 0% smoke-loss design - Has two benefits: 1) It allows the most efficient use of your smoking chips - no chips/smoke wasted; and 2) Shortens the actual smoking time. 

• Smoke Diffuser - Ensures an even flow of smoke to your meat in the smoking chamber. All of your meat will smoke evenly.

• Direct-Heat Shield - Ingenious design that stops excessive heat from the smoke generator from spoiling your meat. At the same time, it allows for a full smoke flow to the smoking chamber.

Smokehouse Specifications.

• The meat smoker described is a cold smoker for cured meats.

• Smoker is electrically powered.

• Capacity is around 40 pounds of smoked meat at a time (varies according to fridge size)

• Electronic Thermostat for precise temperature control.

What is "Cold Smoking"?

Cold smoking is the process of smoking previously cured meats at temperatures of less than 100 degrees Fahrenheit. 

Meat is cured by soaking in a brine (salt) solution for a number of hours. This curing preserves the meat, while the smoking adds that unmistakable smoke flavour, as well as adding to the preservation of the meat. If the meat has been sufficiently cured, it will keep in the refrigerator for several months.

"Hot Smoking"

Many people ask me if a fridge can be successfully used for hot smoking. The answer is yes. Make sure that you choose a fridge with a METAL interior, though!

Cost of our Smokehouse Plans.

$24.95.  An investment in years of your own home-smoked foods. (Don't forget that our 100% money-back guarantee means that your investment is risk-free!)

Cost of Materials.

The cost of your smokehouse is, to a large extent, up to you. Variables include where you source your materials, and whether you use new or used materials.

However, it should be possible to build you smoker for $20 - $50 (or more depending on what options you include). 

Construction Hours Required.

Most of our customers are able to complete their smokehouse project at a fairly leisurely rate over a couple of weekends using our plans.

Several happy users of my smokehouse plans suggest that around 20 hours is a sufficient amount of time to set aside for the completion of this project.

Format of Plans.

Your smokehouse plans will be delivered to you in PDF format via email. You will require the latest version (Version 5) of the Adobe Acrobat reader in order to view the plans. Click on the link below to download Adobe Acrobat Reader.