How to Build a Smokehouse Out of Cement Blocks

Follow these plans to build a smokehouse out of cement blocks. With a little additional timber and roofing supports, you’ll eat well for life.


| November/December 2015


I’ve always wanted to build a backyard smokehouse – primarily for smoking sausage, but also for smoking bacon, ham, cheese, poultry and venison. My goal was to construct a smokehouse with a lot more room than the smaller ones you can buy from big-box stores.

After spending some time talking to local farmers and collecting ideas on the construction process, and reading about different designs, I rolled up my sleeves and set about building a cement block smokehouse.

Tools

• Chalk line
• Level (2-foot or 4-foot)
• Tape measure
• Square
• Trowel
• Corner plastic line blocks
• Wheelbarrow/mortar board
• Hammer/nail gun
• Circular saw
• Drill
• Speed square

Materials

• 200 – 6-by-8-by-16-inch cement blocks
• 1 ton sand
• 1 ton gravel
• 5 bags (94 pounds each) Portland cement
• Hydrated lime
• 8 – 6-foot 2-by-6s
• 5 – 10-foot 2-by-6s
• 10 – 10-foot 1-inch-by-whatever-width (for nailers to hold the metal roofing)
• 4 – 10-foot 1-by-10s
• 6 – 10-foot 1-by-4s
• 2 – 10-foot 1-by-8s
• 2 – 8-foot 1-by-10s
• 2 hinges
• 1 handle
• 6 sheets metal roofing (3-feet-by-55-inches)
• 9-foot metal ridge cap
• Metal screws, Tapcons and nails
• 8 – 1⁄2-inch L bolts with washers and nuts

Following are the general steps I performed to make an 80-inch-by-96-inch cement block smokehouse on my property.

Step 1: Prepare ground for the footer

The area I selected for the smokehouse was filled with roots and rocks. I dug the footer by hand, and mixed my own footer cement. Make sure your footer is a little longer and wider than the finished area you require. (This will give you room to square up the bottom row of cement blocks.) I mixed 3 shovels gravel, 2 shovels sand and 1 shovel Portland cement in a wheelbarrow – just add enough water to get the consistency you desire – which made for easy pouring in tight areas. The footer was approximately 16 inches wide and 6 to 8 inches deep. The bottom of the footer was sitting about 24 inches below grade.

graywolf12
3/16/2018 10:58:39 AM

Our smokehouse was wood with wood or tree limbs to hang the meaty on. The fire box was outside with a flat stone walled tunnel to take the smoke inside. I remember being told to go add a piece of wood to the fire box, and sneaking in to cut off a piece of ham to munch on. The meat, pork, was salt cured before being hung in the smokehouse. That was over 60 years ago, so memories have faded. There was no fat drippings on the floor as I remember it because the smoke was cool and not intended to cook the meat.


Bill
3/16/2018 10:39:10 AM

My grandparents had a smoke house built with lumber. The wood held the smoke smell forever, does the cement block hold the smell? How did you manage the fire/smoke box? Inside or outside? Meat drippings on the floor, how did you handle that? Scrub the floor? Was the floor concrete?


Redley
12/29/2015 12:07:23 AM

Id love to see inside pics






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