meat smoker

the frenchman · Post by **the frenchman** » Sun Feb 25, 2007 8:12 pm

hi to all

I am looking for a plan or a picture of a home made
meat or fish smoker

can any of you provide me with one or the other?

thank's in advance

Michel

DrDan · Post by **DrDan** » Sun Feb 25, 2007 10:33 pm

Here's an easy cheap one to get you going

http://cruftbox.com/cruft/docs/elecsmoker.html

DrDan

the frenchman · Post by **the frenchman** » Mon Feb 26, 2007 4:26 pm

thank's drdan for the link

Michel

xeon · Post by **xeon** » Mon Feb 26, 2007 4:27 pm

You would never imagine someone to make a smoker out of a garbage can. I think that is something I might try this summer. Great link.

Savagevervet · Post by **Savagevervet** » Mon Feb 26, 2007 7:48 pm

Ingenious...and just what I need to freak the neighbors out:

"Honey. HONEY! Come here and look out the window. The guy across the street is eating out of his own garbage can!"

Savagevervet

DrDan · Post by **DrDan** » Mon Feb 26, 2007 8:21 pm

Personally.... If it were me, I'd use a 55 gallon barrel and make a nice door on it so chips could be added without removing the grate and meat to get to the smoker chip pan.

DrDan

Doe Master · Post by **Doe Master** » Mon Feb 26, 2007 8:31 pm

I have cooked a turkey in a garbage can similar to that but you turn the can upside down . The turkey was to big for any traditional method of cooking . Bill T at the company picnic has cooked a hind of venison this way as well . You put the meat on a spit then place the can over the works ,pour half a bag of charcoal on top of the can and the other half around the base . Light it up and about 2 hours later it is cooked . Basicly a poormans dutch oven .

Allan · Post by **Allan** » Tue Feb 27, 2007 11:25 pm

Cold smoking or hot smoking ? Huge difference.

. For cold smoking, any box will do, including a lean to. All one requires is an area to entrap the smoke. I use an old ice box to smoke my spork sausage.

Pre-smoking preparation is important.

DrDan · Post by **DrDan** » Wed Feb 28, 2007 12:08 am

Yes there is a difference... What I believe these people are talking about is hot smoking (about 225F for a couple hours), but yes I also had a refrigerator set up about 20 feet away from a firepit in ground. Piped the smoke from the firepit to the bottom of refrigerator and had stack out of top with a damper on it. I'd hang hams and slab bacon in it and usually smoke it for about 4 to 5 days. It was probably only 85 to 90F in it.

Only thing I would be concerned with on burning charcoal on and around galvanized garbage can is releasing zinc vapors. I don't know if they toxic in the food but I know when brazing it the fumes make yah sicker than hell. We call it brass chills!

DrDan

Doe Master · Post by **Doe Master** » Wed Feb 28, 2007 6:18 am

My fault I forgot to mention that you must fire off the zinc by heating it up .Usually done by putting a bunch of paper in it and burning.

Kenton · Post by **Kenton** » Wed Feb 28, 2007 8:53 am

i just use a plastic trash can