DIY Backyard Smokehouse complete part two

Using old barn wood and our old kitchen potbelly stove I built this smokehouse. Took me a month of weekends to finish and about $100 in purchased materials like screws, caulk, stove pipe, etc.

It holds a perfect 110 degree temp for cold smoking.

I've cooked 17lbs of Bacon, 10lbs of Brats, a brick of Cheese and a whole Fryer in it's first week of use. All went very good.

We butchered our own pig this year and was motivated to build the smoke house. I looked at some pictures online and seen a similar one built from cedar and decided to go with that style. My build is from 200 year old oak barn beams, roofing and runners.