Our first book "Meat Smoking and Smokehouse Design" (2006) has started it all. Here in the USA people are very good when it comes to barbecuing, but are not so knowledgeable in the art of traditional smoking.
The main reason is that refrigeration has been here for a long time and there has been very little need to preserve meats otherwise. So we have decided to explain the main differences about smoking, barbecuing and grilling and to provide some basic rules for building practical smokers. We have tried to come up with some original plans and to our gratification many readers have sent us photos of finished smokehouses which were based on our ideas.
For example photos of the smoker built by atc Nick:
http://www.wedlinydomowe.pl/en/viewtopic.php?t=4831
The original plans are at:
http://www.wedlinydomowe.com/smokehouse ... ouse-block
I have to admit that Nick has simplified the design even further. Something I have not thought of before.
He turned around the block that supplies smoke into the chamber (the third photo). This has eliminated the need for making a hole going into the chamber. It also eliminated the lintel support above the hole. A very nice improvement.
Another smokehouse that was based on our plans in the first book is the large drain pipe smoker. Peter van Brussel from Ohio built it and has sent us photos. These photos were included in our second edition of Meat Smoking and Smokehouse Design:
http://www.wedlinydomowe.com/photos/stonehenge
Seminole