we hung a split level door for easy access to the smoker and played around with drafting vents on the top to pull the smoke through the pipes all the way through the box.



this is a cold smoke machine as opposed to hot smoke. cold smoke is done at a lower temperature, between 80-90 degrees and keeps for a lot longer than hot smoked goods. there is 12 feet of burried pipe from the fire pit to the box for the smoke to cool before hitting the meat. we used oak and alder wood for the beef and its really smokey flavored. we just stoked the fire all day long and let the fresh air run through at night to rest the meat.


it took about three days for each round of beef to be completely dry. we might have over dried some of it, chewy but good.