• Getting ready to build a backyard smoke house. I’ve decided on building 4 racks 3’X3’ and be removable so I can hang meat as well. My question is how much space is recommended between racks? TIA!

    I have a cast iron wood stove, and will be adding a propane pipe burner for heat control.

    Photo is not mine, but will look similar.

    56121F81-2C41-4764-B00C-437175FF91F4.jpeg

  • Regular Contributors Power User

    The main rule for smoking is that you never want the product making contact in the smoker. For best results, the product needs even flow of heat, smoke and air around the product. Depending on the size of what you are smoking, this makes the spacing distance kind of a moving target.

    At a minimum, you probably want your rack system spacing capable of handling the largest product you ever intend to smoke.

    Another option is to devise a flexible system that can be adjusted to suit the dimensions of the product you intend to smoke .

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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