My original smokehouse plan was to make something big enough to cold smoke two pigs worth of hams and bacon at a time. I only butcher pigs once or twice a year for curing,....but I cook several pigs a year on my cinderblock pit.
Really want to build a smokehouse for the fall. i need to smoke my own meat. (nohomo) --timball Cowgirl's Country Life: Building a cold smoker (smokehouse) | 
