Build a smokehouse out of wood or concrete blocks, construct a firepit nearby and direct the smoke from the pit to the smokehouse. Although the temperature inside the smokehouse remains at about 200 degrees Fahrenheit, construct it in an area away from combustible materials and the main residence. Before beginning construction, check with the local building department concerning fire and building codes.
Determine the size of the smokehouse based on the amount of meat you plan to smoke during each session. Each row is approximately 1 foot wide and 2 feet tall. Notched racks provide a place for dowel rods from which you hang the meats for smoking.
When smoking pork, use a meat thermometer to ensure it reaches an internal temperature of 137 degrees Fahrenheit to kill any trichinae. Even with prolonged exposure to the temperatures in the smokehouse,
meats remain 10 to 15 degrees Fahrenheit cooler than the air temperature.
Protect the finished product from flies by individually wrapping and sealing each piece of meat. Once wrapped and bagged, the preserved meat can safely hang in the smokehouse until ready for use as long as flies cannot get into the packaging.
A smokehouse provides more room for smoking meats than a grill or barrel smoker. The fire pit allows using different hardwoods for smoking instead of depending on charcoal briquettes. These different woods impart different flavors into the finished product.