How To Build An Old Fashioned Smokehouse For 5 Bucks

Some of you may remember reading or hearing about such incidents occurring. It doesn't happen as often now as it used to, but it's still an important issue. Also, there's the problem with freon being released from the compressors and polluting the air... not to mention the fact that many teens and young adults now use freon from A/C and refrigerators to get high.

However, that is not the gist of this article. What I want to share with you here is a solution to the problems of old refrigerators. As a matter of fact, some of you may make this a profitable solution... as I'll also indicate.

Okay, let's get down to the meat of this article. Ready? Okay, great. Oh, by the way... this is something I used to see my daddy do when he was living.

We're going to make an old fashioned meat smokehouse using nothing but two items... an old refrigerator, and an old electric skillet.

One thing you have to remember... when dealing with meats, the idea is to dry or cure, and smoke it... not cook. To make our old fashioned smokehouse, we will of course start with an old refrigerator.

Drill several small holes near the bottom of the fridge... insuring that they go all the way through into the compartment. these will be to let air in. Next, drill about 3 1 inch large holes near the top on both sides... again, insuring they go all the way through into the compartment. These will be to let smoke out.

For heat, you can use an old electric skillet or hot plate. I personally choose the electric skillet... you'll see why in a moment. Whichever one you decide on, you can pick them up from thrift stores for about 5 bucks. I once picked up one from a thrift store for 3 bucks... tax included.

For smoke flavor, you can use wood chips or sawdust. I like woodchips the best, and they're less messy. Make sure you use only hardwoods like oak, mesquite, cherry, hickory, or apple(Never use cottonwood or pine for smoking purposes). Experiment with each hardwood if possible, until you find the flavor that you like best.

Before use, soak sawdust in water for about half an hour. Soak woodchips for about an hour. The wet sawdust or wood will provide smoke and not flare up. Be sure to shake excess water from the sawdust or wood chips before placing into skillet or on hot plate. Your skillet or hot plate sits at the bottom of your fridge smokehouse, and the cord comes out of one of the holes you drilled at the bottom.

Now you see why I say using an old electric skillet is best. You just simply place your woodchips in the skillet, and it's all good. If you use a hot plate, you're going to have to have something to place the sawdust or woodchips in, then place the container on the heating element. An old coffee can will work well as your container.

While smoking your meats, keep a thermometer in the smokehouse to keep check that it's not too hot(The ideal temperature is between 80 and 90 degrees). If the smoker is too hot, just crack the door a little bit to let heat off. If you're losing too much smoke, just put some tape over one of your top vents.

You can use your smoker to smoke all desired meats and fish. This technique is waht folks called the cold smoke method. This was the only method used way back down the line, and it still works just as well today.

The cold smoke method is used to smoke meat and fish that you want to keep for a long time. You are smoking and drying slowly to preserve and give your foods an excellent smoke flavor.

The average smoking time is two days for large cuts of meats. When smoking smaller pieces like sausage, baco, or fish... you need to keep check on them to make sure you don't over smoke them.

The color of your meat will tell you when it's ready. Your meat should be amber to chestnut brown in color. Again, do a little experimenting with smoking times until you reach your desired flavor. I personally like a strong smoky flavor. Whatever your taste... happy eating. Let it be noted that I do not accept any liability if you eat too much:)

Now for the profit potential. To build a smokehouse using metal, bricks, cinder blocks, concrete, and firebricks... it would cost you a four digit figure. I have sold these old refrigerator smokehouses to other people for up to $250 each.

Finding old refrigerators has never been a problem. I've simply run classified ads in free papers like the Thrifty Nickel saying I'll haul away old refrigerators for 20 bucks. heck, I've even sold folks their own fridge back as a smokehouse(after they had already paid me to haul their old fridge off).

Hope you have enjoyed this article and will refer others here to do each and everyone's little part in cutting down on the negative impact on our environment and landfills.

If you like the profit potential of this, then go for it because... it's pure profits when you get paid to haul off an old fridge, spend 5 bucks, then resell it for up to $250.

Who can argue with that?