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Here it goes. I have a 9 foot square poured for a smokehouse on one side and a brick oven on the other. I have been a chef for 25 years and work in several restaurants that had wood fired ovens. The tornados that hit Chattanooga this spring gave me the chance to re-create the destroyed back yard that I was handed.
I removed an old smoke house that I could cold smoke bacon or bbq a 200 hog in. The new smoke house is easy to build! With a common wall the brick oven will butt up to it. I have about 3000 new clinker brick and a brick mason (Mike Gadd to help me through this.
I will post pictures in progress. If you live in the area and would like to give your input, please stop by...
wish me luck... thanks Brad Grafton
I removed an old smoke house that I could cold smoke bacon or bbq a 200 hog in. The new smoke house is easy to build! With a common wall the brick oven will butt up to it. I have about 3000 new clinker brick and a brick mason (Mike Gadd to help me through this.
I will post pictures in progress. If you live in the area and would like to give your input, please stop by...
wish me luck... thanks Brad Grafton