Stump Tree Meat Smoker

Smokehouse plans presented on our site are free and will make functional smokehouses. These smokehouse designs are very original smokehouses that we have seen. Before one starts buying or building a smokehouse, it is recommended to read the primer on smoking meat in order to get some basics about meat smoking and smokehouses.

Almost any smokehouse will do for home production. If you see smoke sipping through your cardboard box, you are smoking meat, that simple. It does not have to be perfectly tight if the cooking process will be performed somewhere else.

To make our point that great products can be made using very simple smokehouses please check the photos below:

Stump smoker

Most unusual but effective smoker made from the stump of an old oak tree. This original set up has been in operation for 20 years. Smoker located on Poliwoda Fishing Grounds, Opole, Poland.

Stump smoker

A sheet of metal covers the smoke delivery channel and the bricks lying on top provide stability. It is connected with a smoker by an underground pipe. Black item lying on the ground to the right of the smoker is an old potatoe burlap bag that is used as the smoker’s cover. Note that a potatoe burlap sack makes an excellent cover allowing just the right amount of smoke to sip through.


The fish is caught, smoked and eaten the same day. Smoked trout ends up on a dinner plate in a next door restaurant which is visited by German tourists. The restaurant and the fishing farm are located on the same grounds.

Smokehouse fish

Above photos courtesy Poliwoda Fishing Grounds, Opole, Poland

Drum smoker

Drum smoker. Smoke sticks lying on top. Burlap sack will be placed on top.

Drum smoker

Smoker connected to a fire pit by a trench (covered with plywood). Blanket on top of a smoker.

Drum smoker

Plywood cover upright, there is visible fire in a fire pit.

Drum smoker

Wire hanger used for hooks. Drum smoker photos courtesy Szunaj

Well, by now you realize how simple making smoked products can be. It has nothing to do with the looks of a smokehouse. The smokehouse is a tool, like a knife, grinder or a stuffer. Grinding partially frozen meat in a hand cranked grinder will make a better sausage than grinding warm meat in an expensive commercial machine. The tool does not make a quality product - YOU DO! And making quality products depends on meat selection, curing, smoking and cooking temperatures.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs