Page 80 - The Lost Ways
P. 80

Stick to a conventional triangular shape for the roof, and at the end, drill a hole on one of
                   the sides for the chimney. Don’t drill the roof onto the walls of the smokehouse. It should
                   be detachable so that you can check the meat whenever you want and even remove the
                   product with ease if you don’t want to use the door.


                   Inside  the  smokehouse,  you  should  place
                   wooden  racks.  (Don’t  forget  to  sculpt
                   several V-notches at a distance of 0.5 inches
                   from one another.) This will help you place
                   the  steel  hooks  you  will  use  to  hang  the
                   meat on.


                   After the smokehouse has been completed
                   [Figure 8] and installed on top of the brick
                   foundation,  cover  the  pipe  with  dirt,  and
                   place wooden pallets on top [Figure 9]. You
                   will  use  these  as  steps  to  get  to  the
                   smokehouse and get the smoked products.


                   Paint  the  smokehouse  whatever  color  you
                   like (although it’s  recommended to be dark     Figure 6.
                   brown), and have a thermostat installed in

                   the middle of the door to help you monitor the temperature inside.





















                                                                                                     Figure 9

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