Charcuterie

I recently decided to build a smokehouse and start making my own cold smoked dried cured meat.  I live in Chicago so space is at a premium and I can't building anything permanent with a concrete foundation. I decided to make a small framed "shed" style smoke house out of pine 1x3 material since I had a lot of the material laying around on one of my job sites.  The basic frame would be all 1x3 glued and nailed with finish nails. The inside of the smokehouse would be lined with 1x3 to allow air movement during the drying process.  I wasn't to worried about butting the boards up to each other very tight, I assumed they would swell a bit with the humidity so a bit of space was ok. Since garage/yard space is at a premium and I don't want to leave the smokehouse out all year round I made the roof detachable and can store it separate from the shed.  Honestly, I figured this little shed style smoker would be a prototype and after using a few times I'd make someth...