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From the book
Barn Plans & Outbuildings, 1884
It sometimes happens that one needs to smoke some hams or other
meat, and no smoke house is at hand. In such a case a large cask
or barrel, as shown may prove a very good substitute. To make this
effective, a small pit should he dug, and a flat stone or a brick
placed across it, upon which the edge of the cask will rest. Half
of the pit is beneath the barrel, and half of it outside. The head
and bottom may be removed, or a hole can be cut in the bottom a
little larger than the portion of the pit beneath the cask. The
head is removed while the hams are hung upon cross stocks. These
rest upon two cross-bars, made to pass through holes bored in the
sides of the cask, near the top. The head is then laid upon the
cask, and covered with sacks to confine the smoke. Some coals are
put into the pit outside of the cask, and the fire is fed with
damp corn cobs, hardwood chips, or fine brush. The pit is covered
with a flat stone, by which the fire may he regulated, and it is
removed when necessary to add more fuel.
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