commercial smokehouse plans

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Different Types of Smokehouses and Smokehouse Plans

Learn more. Bacon Hanger Price: Ask for quote. Smokehouse Screen Net Price: Ask for quote. Smokehouse Smokesticks Price: Ask for quote.

Smokehouse Smokescreens Price: Ask for quote. Smoketruck Shelves and Screens Price: Ask for quote. Our main brand is FlavorCook Smokehouse. To smoke meat the right way, smokers need the smokehouse accessories.

100% Natural Wooden Smokehouse Food Smoking Fish Meat

We have different kind of smokehouse smoke screens which are designed to accommodate every smokers specifications. Double Hold Down Commercial Smokehouse Screen raised twin rail around perimeter holds entire screen several inches under the lugs of pickling vat or cook tank. Each wire is welded where it crosses over another wire and all wires are welded to frame. No protrusions to cut hands or snag product.

Smokehouse Premium Net is designed to replace costly metal screens traditionally used for smoking and drying meats, fruits and vegetables; We also sell the Stainless Steel Smoke Screen Wash-n-Store an all stainless steel, four swivel wheels with drain plug. This makes it easier to clean and store smoke screens. This is an all stainless steel truck especially designed for use with Flavor Cook Smokehouses. Smokehouse Economy Smoke Trucks holds up to 9 smoke sticks per shelf. This is designed to handle both screens and sticks.

All welded construction. It comes in heavy stainless steel or aluminum. The Stainless Steel Smokestick Wash Tank wash and store smokesticks in the portable smokestick wash tank.

Smokehouse Plans

It features a drain plug for easy clean-up and for locking swivel casters. Privacy Policy Terms of Use.Do you have anything that you would like to add after reading this page?

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Then select it. Click here to upload more images optional. Author Information optional. To receive credit as the author, enter your information below. Your Name. Your Location. Submit Your Contribution - Must be at least characters to be accepted.Any of these 25 smokehouse plans can help you eat better and save you money on the grocery bill.

A BBQ smokehouse will enhance the flavor of any cut of meat and allow you to use cheaper cuts of meat and make them taste like the most expensive cuts. Smoking meats and other foods also kills harmful bacteria to increase the shelf life of food.

A store bought smoker can be purchased, but why not save money and build a customized smokehouse that will meet your exact needs? Cinder Blocks and Cedar wood make not only an efficient smokehouse, but an attractive one too. This DIY smokehouse design makes smoking fun and enhances the appearance of the backyard. Cinder Block with Brick Fire Box smokehouse design will withstand the elements for decades and provide delicious smoked meats and cheese for several generations to come.

DIY Pallet Smokehouse is simple to make using recycled wood pallets and some aluminum roofing material. Being eco-friendly through recycling old wood pallets is a plus for these smokehouse plans.

Transform cement blocks into an attractive and efficient homemade smokehouse with these plans. Attractive and east to build, these smokehouse plans show you how to build a smokehouse that looks as good as it works.

Small design with small wood burning stove on the outside will use only a small amount of wood to smoke a large amount of meat. Many people have inherited small, antique pot bellied stoves from their grandparents. The sentimental value is priceless, but the small size of the wood burning stove makes it almost useless in the modern day, open concept style homes. But that small size also makes them perfect for use in homemade smokehouse. Install a small pot belly wood burning stove inside the structure to create enough heat and smoke to flavor, preserve and cook meat.

A 55 gallon steel drum can be transformed into a meat smoker with these free plans. Detailed instructions will show you how to create DIY smoker that is inexpensive, portable and will provide low heat and smoke for up to 12 hours so meat will come out evenly smoked. Roll it near the house to load it up with meat, then roll it away from the house to fire up the wood stove and start the smoking process.

Mini Smokehouse plan takes up no more room than a mini fridge but packs a big punch with big smokey flavor.Individual smokehouses were constructed on both sides of the chimney. That was a rather inefficient design as it required heating up not only each of the units A but the entire smokehouse chamber as well.

Needless to say the wood usage was huge. The exiting smoke was controlled by a common to all chimney damper 5. A metal plate 1 was placed on top of each unit. This metal ceiling had an adjustable opening that was controlled by a flat metal damper 2. The weakness of this design was moisture gathered in the corners under the ceiling p which was dripping down on hanging products decreasing their looks and quality. The chimney damper was not needed anymore.

The next improvement was a design where each unit was independent of the others. It had a steep sloping conical ceiling 3 that provided an easier exit path for the smoke eliminating the problem of moisture pockets.

The top of the ceiling was covered by an adjustable metal plate 4 that was controlled by a pull chain. Improved design commercial smokehouses shared smoke exit channels that led into a common chimney. Some units could be dedicated to cold smoking and some to hot smoking as the areas were physically separated which allowed for finer temperature control.

In some smokehouses each unit had its own exit channel that would enter a common chimney. The size of the chimney was dictated by the size and the number of the individual units that shared that chimney.

In most cases the front door consisted of three parts as shown in the drawing below. Another interesting innovation was the design of a smokehouse consisting of two traditional smokehouses that shared a common and movable divider wall. There was hardly any fire in a second unit smoke producer and only little occasional flames were seen on top of the wood chips. It should be noted that some years ago a preferred method of hot smoking consisted of three stages:. The purpose of this unit was to produce heavy smoke which was accomplished by burning wood chips.

All that was needed were small flames showing above the wood chips here and there. That design saved fuel, time, and permitted cleaner and safer conditions in the plant. It also created well defined and separate areas of the operation:. Many three story buildings were converted into commercial smokehouses for smoking fish. A typical smokehouse would consist of:. Normally there would be from individual smoke chambers.

All of which that were divided by a masonry brick wall going all the way from the basement to the roof. The smoke would exit through an adjustable hinged door or through rotating wind turbines. The width was more critical as the worker was using corbells bricks that protruded from the wall as a ladder. He was climbing them up to hang the smoke sticks that were passed to him from another worker standing below.

On each wall there were about 20 corbells separated from each other by about 5 inches.One to Six chamber Ranges. Options and Accessories. Pig Roaster. Mongolian Barbecues.

Soup Stock Ranges. Mobile Chinese Range. Dim Sum Cart. Waterless Towel Steamer.

commercial smokehouse plans

Btu values identical. Small Wares. Table Service. Cooking Tools. View PDF. Water in the drip pan prevents shrinkage. Dripping fat creates smoke and flavor. Smokehouses handle a wide variety of applications: smoked fish, meat, sausage, cheese, and jerky plus barbecue of any type. Suspend ribs or tenderloin from skewers on two cooking levels.

Using optional BBQ utensilsfowl and suckling pig can be hung and barbecued. Fish or roasts can be placed on optional racks. Fill the optional Woodchip Box and insert into the smokehouse. Heat of the burners brings the wood to smoldering temperature.

Turn off burners and the process will continue as the smokehouse cools. Units are insulated double wall construction with standard galvanized or optional stainless front and sides exterior. Interior is corrosion resistant aluminized steel. Legs are epoxy coated or optional stainless. Casters available. Make juicy barbecued ribs in an hour with a 12 hour taste. Cleanup is simple. Optional roasting utensils increase smoker capability. Brisket, Shoulder or Prime Rib.

Barbecue Chicken and Turkey. Barbecue Ribs. Hang from skewers Est. Cook time 45 mins. Suckling Pig or Lamb. Cold Smoked Fish or Cheese. Tenderloin Strips. Roast Duck. Skewer Rods. Stainless steel skewer rods are placed inside the smokehouse to barbecue ribs or are used as a convenient method to suspend other hooks.Want to build your own BBQ smoker trailer from scratch?

In this guide, our goal is to organize everything you need to make your dream smoker in one convenient location. Building your own BBQ smoker from scratch requires some intermediate welding skills. You can sustain severe injuries if you make a mistake welding. Open Air Utility Trailer — You will need the a trailer to attach your smoker to. If you do plan to take this off-site to family gatherings or catering gigs you will need something that is more road-worthy and can handle the mileage.

If you want to go really big and leave plenty of room for extras, we recommend investing in a foot trailer.

This propane tank will become what is commonly referred to as the smoking chamber. If you want to keep costs low, start with a smaller gallon propane tank and even a small trailer will do the job.

Another standard size for a propane tank is gallons. This article has some more detailed information about pricing for different propane tanks. Chimney — The chimney is needed to release heat and smoke from the main chamber of your smoker.

commercial smokehouse plans

Smaller smokers using gallon tanks will usually only have one chimney. One on the right and left side to ensure the heat has somewhere to go. You can use scrap metal to form the chimney or exhaust. Steel Racks — You will need some racks to place the meat inside of the smoker. It will make operating a BBQ much easier and more convent. These are sometimes referred to as cooking grates or BBQ grids. Firebox — The firebox is where the heat or fire is made.

The goal is for the heat from the firebox to circulate around in the main chamber and smoke the meat evenly. Many builders will install some steel boxes into the trailer that can be used in a variety of ways.

One common use is to place wood logs for smoking later in these boxes. Other pit masters make their boxes the right size to fit their Igloo coolers in here where meat and beverages can remain cool.Smokehouse plans are hard to come by sometimes. We are happy to say that Ernest, a member of the forum, graciously sent in some pictures and info on his home-built smokehouse that he built in his back yard.

I know there are some of you who have thought about doing this but don't know where to start or are unable to find some good plans. These are not plans as you would normally see them but it may serve to give you some ideas on how to proceed in building your own smokehouse. Here is the paraphrased email I recieved from Ernest along with the pictures he sent at the bottom:. I built it from lumber that I already had that was torn out of an old office building my wife inherited.

The board and batten look was not planned but was convenient for the lumber I had. Click to Enlarge. I built removable wooden shelves to accommodate briskets, fish or whatever, they can be taken out for cleaning or to make more space for hanging.

It has hanging racks in the top that will accommodate sausage, poultry and roasts or hams in bags. The firebox is a 55 gallon drum with a removable lid to allow me to easily clean out the ashes. The firebox sits on concrete patio blocks at each end. I used a 6" ax 24" stove pipe with a damper to deliver the smoke. To keep the wooden sides from burning I directed the stove pipe through a thing I bought at the hardware store that you set a cast iron fireplace on, the name of that escapes me at the moment, the thermometer came from my turkey fryer and is long enough to give a fairly accurate tem reading.

I use a mixture of kitty litter and sawdust on the floor to absorb the drips. Just for fun I made it look like an outhouse! I'm sure my neighbors were relieved when they first saw the smoke coming out!!! The moon in the front is part of the draft system. My next improvement will be to run electricity to it.

I don't know too much about Oklahoma these days, my first wife was from there, but down here it gets pretty dark at night! It occurred to me that with electricity I could also add an electric hotplate to help control the temperature…. I would like to know what kind of wood I should use to build my smoke house.

What kind did you use? Thank you for sharing. I remember my great grandparents having an outhouse and using it! I also remember as a young child making homemade sausage with a hand grinder and all the family taking turns at the table. Thank you Ernest and Jeff for sharing. Love it.