A smokehouse is essential on an Amish farm. Built once, used for generations.
Simple Wood
Frame of 10x10 cm timber. Cladding — boards with gaps (ventilation). Size: 1.5x1.5 m, height 2 m. Hooks inside for hanging meat. Firebox below or offset (for cold smoking).
Brick
Stronger, more durable, fire-safer. Half-brick walls. Firebox at base. Chimney on top with damper. Door — metal or thick wood with seal.
Cold Smoking
Separate firebox connected by 3-5 m pipe (smoke cools). Chamber temp 15-25°C. Requires offset firebox.
Hot Smoking
Firebox directly under chamber. Temp 60-80°C. Simpler construction.
Ventilation
Adjustable openings at bottom (intake) and top (exhaust). Control smoke and temperature by opening size. Fully closed = fire out.