Main Discussion Area > Cooking Forum

DIY Smoker

<< < (2/3) > >>

Hawkdancer:
Ed, now that's a smoke house!!  Old style!  I remember seeing those on almost every farm when I was a kid.  There was one on a place near here, but I think the new owners tore it down a few years ago, dang it.  Change is constant, progress is optional!
Hawkdancer

RBLusthaus:
They both look awesome, although not very mobile.

Ed, are you not ever worried about the whole house catching fire?

Leroy - drywall lined???  Can you keep it clean?  I assume no paint or anything, right?  Is there no fire danger with drywall?  What an interesting idea.  Just so I understand, the propane fed furnace in the bottom of the house is temp controlled, and the bath fan and dimmer help keep the temp even throughout the box, or is the temp control achieved by fiddling the fan and opening and closing vents?  Do you have the fan exhausting air out the top, or just directing the air flow to swirl around inside the box?  I also assume vents both top and bottom to adjust airflow?

Thanks for the pics and tips.

Russ   

Stoker:
Hi Russ.. If portability is a concern I would build one out of a old fridge, one of the metal lined ones.. I used the pics of mine to show concept of what's happening..
Heat - I need propane because of the heat I need to generate to cook pepperoni or salami .. I can also use a hot plate for cold smoking..           depending on outside temps either could be used for jerky...
Air circulation - 2 vents  4x10 floor register adjustable vents.. 1 at bottom right of door side. 1 top left of door side.. The old cross vent trick..
The fan dead center top 3'' venting pipe that goes down in a corner, don't matter which one stopping about a foot from the floor.. Yes it is hooked up to the dimmer switch to control speed.. Opening and closing of vent or vents will control amount of smoke and air flow.. A learned skill.. Hence the reason for the temp gauge in the door at cooking height.. That's why they make beer...
Drywall - Well that's what I had.. 5/8 type X fireguard.. It gets smoked but my meat doesn't touch the sides.. I plan on replacing it with sheet metal one day..
Any more questions I'd be happy to answer them..
Thanks Leroy

Ed Brooks:
Thank you commenting on my ol smoker.
Russ, fire is always on the back of my mind every time I use it. I try to keep the fire down low so it's more smoke than flames. but it is a cedar house, so maybe one day it will just be a foundation. I built it a long way from the houses for that reason. Ed

lebhuntfish:
A buddy of mine built one out of 2 heavy duty file cabinets stack on top of each other.  Fish cooker burner in the bottom for heat.  He cut the draw front off and hinged them then cut the bottom out of the draws, put a vent in the top..  Works slick,  just open the door and slide out the racks. I think he found it online.  Two wheel dolly and its rolling!

Patrick

Navigation

[0] Message Index

[#] Next page

[*] Previous page