Karl wrote:
Hello all,

I wish to make smoked meat, someone have a plan to build a smokebox,
smokehouse or other interesting thing usefull fore smoking or curing meat or
fish?

It depends upon what you mean by smoked meat. There are two kinds of smoking,
HOT smoking where the meat is cooked over a smokey fire, and cold smoking where
cured meat is flavored by the cooled smoke from a fire.

Hot smoking can be done in a small container, such as a barbecue, cold smoking
requires a more elaborate set up, such as a firebox with an exaust pipe to
cool the smoke and a room to actually smoke the meat. This is complicated
by the need for the smoke to follow a draft or the fire will go out.

It also needs to be cold. You can't really cold smoke meat in the summer,
and in some places only for a few weeks in the winter. If it is too
warm, the meat will rot.

Small amounts of meat can be best done in a dryer using "liquid smoke".
Look up BILTONG a South African dried meat which has had many web pages
devoted to it. It may not be what you want, but it's a well documented
place to start.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM