- 1). Build a fire in the smoke house's firebox with completely dry wood. Allow the fire to burn down to just red coals. This can take a few hours, depending on the size of your fire.
- 2). Add green wood to the coals to rekindle the fire. Green wood is moister than the dry wood, which limits the temperature that the fire can reach. If you do not have access to green wood, use wood that is only slightly dry. The wood should begin to smolder and produce smoke, but not burn with flame.
- 3). Hang meat in the drum. If there is more than one piece of meat, separate the pieces by at least six inches. Cover the drum with its lid and weight down the cover with a stone or brick.
- 4). Allow the meat to smoke in the drum at least a few hours. Time will vary depending on the temperature and the meat product. When fully smoked, the meat will be a light brown color.
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