With a pile of old pallets and some inexpensive materials you can build a smokehouse capable of smoking a whole deer or hog.
There are also multiple racks for trays of meats and sausages, which can provide a source protein for preppers, campers, hikers, etc. interested in keeping meat without the need of refrigeration.
This video provides good step-by-step instruction on building your own smokehouse for around $100…the cost of just a few pounds of beef jerky in the store!
How to Build A Smokehouse:
- 20-30 pallets, deconstructed
- 2 1/2 inch screws *you should choose a good outdoor screw, we used plastic coated decking screws
- 1 1/4 inch screws
- aluminum flashing
- corrugated tin for roof (4′x3′) *this must be raw metal, not galvanized
- heavyduty tin foil
- roll of aluminum screen
- handle (for door)
- hinges (3)
Tools You Will Need to Build A Smokehouse:
- reciprocal saw with bimetal blade (used to take pallets apart)
- drill gun, preferably a cordless one
- drill bits 1/8 bit and countersink bit
- measuring tape
- metal/tin snips
- utility knife
- Skil saw or table saw
- Staple Gun
- Safety Glasses
- Work Gloves
For more intricate instructions see the link below:
Source: diyready.com
Photo: diyready.com
Ben Kara Gepford
Matt Messer
many pallets have insecticide in them
Just use plain wood
Craig Dore
David Stefanov
Nick Lund
Grandpa had a smoke house which was a small bldg and smoked his own meat. My dad smoked the meat in his room where he boiled out radiators in a corner. He bled the hogs out, put a steel barrell burried slanted in the ground, we poured boiling water over it and scaped the hair off the hog. then it was hung up and dressed, cut up and some smoked and some went to the freezer, some made into sausage. Chitterlings also were made by washing the intestines out with a garden hose untile they were clean enough. He was raised in the south and was married about the time of the depression. They didn’t waste anything and acquired a taste for those types of foods. Hog head cheese, (I’ve made that), etc.
I remember rubbing the meat down with salt and brown sugar, I believe before hanging it in thin cloth bags to smoke.
David Henry