Cool Smoking in my Smokehouse

I fired the smokehouse up Saturday. The outside air temperature was around 108 but I was able to keep the temperature of the smokehouse at 110 degrees F and below. It just doesn't take much heat to produce smoke. When smoking bacons and hams I prefer to smoke at a cooler temperature. The higher temperature worked fine for these items.

I used a mix of pecan and cherry wood.





Checked the inside of the smoke stack on top of the house. Opened the damper, the screen covering the top works great at keeping bugs out of the house.


My little rain cap (cake pan) works great.



I had to stand on something to see the top of the house. The rain cap could use a new coat of paint.

The temperature stayed at 110 degrees F for most of the smoke, then went down as the night air cooled.

I started loading the smokehouse at 3:00 p.m. with peanuts, pecan halves, clover honey, coarse sea salt.....

Olives.....

Had to give some wasabi peas a try too....

Mixed up a batch of kosher salt, coarse ground black pepper, garlic and onion powders...

and one pan of turbinado sugar....

After almost 9 hours of smoke.....

The peanuts, wasabi peas, pecans, salt mixture, turbinado sugar, green olives, coarse sea salt, black olives and clover honey.

They smell great. I've wrapped everything and will let it age for a day or two.