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