I’ve been wanting to build a smoke shack for quite a while – ok about a year. I want to make my own bacon and smoke sausages which will expand my repertoire beyond bratwurst. Cold smoking is smoking under 90F, preferably a little cooler than that. With that in mind there are a few other considerations:
- I don’t have room for a permanent installation. Living in the western Chicago burbs, my season for cold smoking will run from October to April.
- It needs to be relatively inexpensive (I’ve done this for about $150)
- I want it to be attractive – no little metal store bought box costing twice as much for me!
- I am not a carpenter! The finished product is not perfect or even perfectly square, but it should work
- It needs to be relatively small. I’m not doing any half hogs. The finished smoke box itself is about 24″x 36″ x40″
- I used no plans, just built it from what I thought
A trip to the big box store for:
- Plywood
- Wheels
- Aluminum duct work (this will conduct heat out of the smoke)
- An assortment of 2×2′s, 2×4′s, 1×2′s 1×3′s
- Unfinished pine tongue and groove paneling
- Hardware – handles, latches. etc…
DAY 1
Next, add some 2×4′s to make a shallow box. Notice I left room for 2×2 uprights in the corners.
Here is the bottom in place, as well as the rest of the basic box framed up. Notice I did put a pitch on it so the roof will drain.
I added some 2×4 bracing to attach rod supports (for a closet) to be able hang food items. The bracing will also give me something more to attach the paneling to.

At this point the battery on my nailer died. While it recharged, I messed around with the smoke delivery system. I used “real” duct tape to attach an elbow on this roof flange which will sit over the fire box.
Next I made the door and put the paneling on the front of the shack. The paneling is very thin and fragile so I needed to brace it to make it more rigid.
Here we are with the door installed. I added latches to keep it shut was well as a nice handle. Looks like an outhouse! Notice the shot with the door open, the door overlaps the door frame, hopefully creating a seal.
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Roof
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Smoke stack installation
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Rebuilding the smoke delivery system
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Thermometer installation
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Test run
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BACON!

















{ 12 comments }
>David it's looking great!
>Gee, for someone who isn't a carpenter, it looks pretty perfect to me! Please keep us posted on how the rest of it goes.
>Thanks Cowgirl, I consider that high praise from a pro! Thanks again!
>Thanks Becky, hardly a carpenter – just a suburban desk jockey with a taste for homemade! I'll certainly keep you updated and can't wait to try it out! Thanks for checking it out!
>great work! and it looks like you've gotten great results. i've wanted to build a real 'old timey' smoke house. i would love to do our own hams.
>Thank you Ohiofarmgirl! So far I am very please with the results. My ispiration was Cowgirls design, but being in suburbia, I needed to adapt it to be portable.
A whole ham would be awesome! The canadian bacon turned out very nice.
>We think we might try to adapt an old filing cabinet…
>Hi Helena, that would be interesting. Metal or wood? Hot or cold smoke? Please keep us posted!
hey that really looks great. now i am thinking about one this spring
Hi Corky. As this is a cold smoker, you want to use it in the colder months. Spring might be getting too late.
Is there a part 2 to this smoker ?
Yes there is Tall1Smokey… http://www.gastronomicgardener.com/smoke-shack-part-ii-test-run/
Thanks for stopping by!