gathered the parts and made a smokehouse today. 1000w hot plate for a burner, gets it up to 180. still need to put a thermostat on it and put another hot plate in it, but it's smokin! has 5 trays or grills that slide in at different levels for hanging sausage or doing briskets. now i need to harvest some more pigs for sausage.

Nice set up

thanks. the box belongs to a buddy, i did the cutting and welding and furnished the burner. ordered a thermostat last night that will power 2 burners. when we get it down pat, i want to try some fish.

That's a good one

Does it use pellets for getting the smoke?

thinking about trying pellets.
i've been using chunks in a metal bowl on one of the burners, but is hard to control the smoke. it flares up and spikes the temp sometimes and sometimes doesn't put out enough smoke. still working on that. i'm thinking about welding a 3" pipe into the side of the box, with the inside overhanging the fire bowl and a cap on the outside end, that way, i can either add wood through it or pour water to douse the fire. putting a oven burner in to replace the hot plates too.

An old game warden, Harley Burge used to have a show on T.V., talked about smoked white bass. He said it was the best way to prep them, it' been 50 years ago, but have never tried it.

That's all it takes.

lol! i thought that was the only way to eat white bass. we tried frying them without much success, but when we smoked em on the pit, they were pretty good.