Any Ideas on a home made smoker

huntone · Post by **huntone** » Fri Jun 26, 2009 12:56 pm

Tasty looking Big58cal, I can almost smell that. Your Brinkmann is the same model I have. I like the newer model better in that you can remove the body and get to the coals easier......

Great Pics, Thanks

N8tr Boy · Post by **N8tr Boy** » Fri Jun 26, 2009 7:55 pm

On another forum someone uses an old fridge with metal inside walls. He found it at the dump. Said it doesn't look pretty but works well. He's had it for 15+ years.

Popacap · Post by **Popacap** » Sat Jun 27, 2009 4:47 am

My friend in High School put 2 55 gallon drums together. The bottom was the wood pit and the top was the meat house. Made some sweet meat!!!

Brampton Mike · Post by **Brampton Mike** » Sat Jun 27, 2009 7:27 am

BPS has the Masterbuilt Electric Smoker on sale for 219.94...bought one last weekend and it is awesome...did a batch of sausages and they tasted like heaven on earth!

Brampton Mike

DH · Post by DH » Sat Jun 27, 2009 9:23 am

You can't beat a Bradley , set it up and walk away till it's done.

Grizzly Adam · Post by **Grizzly Adam** » Sat Jun 27, 2009 11:15 am

Here's an interesting "homemade smoker" ... cheap to build, too!

Big58cal · Post by **Big58cal** » Sat Jun 27, 2009 12:30 pm

Started my Brinkmann up this morning at about 9:30 AM with almost 30 lbs of pork butts.

I smoke the butts, chill them, and then pull them into BBQ. I take the pulled meat and put enough for a meal in a vacuum sealing bag, seal it and freeze it. That way whenever we want BBQ, all I have to do it thaw out a package of the meat, heat it in the microwave with some sauce, and pretty soon your tongue is slapping your brains loose!

They should be done around 5:30 - 6:00 this afternoon. But of course, before they're wrapped and put in the fridge, they're going to have to be "sampled" to make sure they're fit to eat.

mikej · Post by **mikej** » Sat Jun 27, 2009 4:54 pm

Grizzly Adam wrote:Here's an interesting "homemade smoker" ... cheap to build, too!

doesn't look like it would hold much meat

chris4570 · Post by **chris4570** » Sat Jun 27, 2009 10:08 pm

I've been in the process of making one for a while. A combo unit that can be used as a charcoal grill or a wood burning grill or a smoker. It's on hold while I get some paying jobs out the door. Can be made simpler than what I have done. Although this one should last a long time, the body has 1/4" wall.

Here's a pic from several weeks back. It is now sporting legs, wheels and a chimney. One day I will finish it....

maple · Post by **maple** » Mon Jun 29, 2009 10:04 am

Here's a pic of my COLD smoker. I do salmon sides.

The fire box is a 5 gallon steel bucket on the ground and the smoke chimney is a flexible dryer hose. This leads to the wooden box with screened trays.

Since you do NOT want the temperature of the fish to exceed 26'C (80'F), the heat and vents need to be monitored. I use an alarmed thermometer.

Smoke all day with maple wood and you've got cold smoked salmon that melts in your mouth. MMMMMMMmmmmmm.

Maple

Big58cal · Post by **Big58cal** » Mon Jun 29, 2009 1:13 pm

That's pretty slick right there. That right there is redneck engineering at it's finest!