Author Topic: Smoker build in progress (Read 9001 times)

Blacklab · « **on:** September 08, 2012, 03:16:25 PM »

I was gonna wait till it was finished to post. But I'm just to excited not to share.

The enter walls are aluminum out from there it's plywood then 1x10 outside planking. The roof will be ceder shake with a smoke stack. The front will have two double doors. Also there will be 5 racks made from 1/4 inch exspanded metal. Hope to have it done in a couple weeks. I have to give a shout out to the man in the smoker. He's a brother from another mother an I couldn't have done it without his carpenter skills

madmack76 · « **Reply #1 on:** September 08, 2012, 03:41:05 PM »

sweet i need something like that.

highmuley · « **Reply #2 on:** September 09, 2012, 01:03:06 AM »

Nice! Homemade or "converted" smokers are the best. I'm real into smokin meats. Mine is a converted naval ship oven. The manufacture date on mine is 1947. It was my grandfathers and is now mine. The only changes I've made were; new racks and a custom cut heat shield/drip guard. Works great. Good luck and good eatin

dannysdaddy · « **Reply #3 on:** September 09, 2012, 06:07:27 AM »

Just finished building one out of a 160 gallon propane tank and a fire place insert. came out awesome and works well. only used it once before we had t deploy though

oh well just got a half a beef so i have plenty of smokable meet...

Kioti · « **Reply #4 on:** September 09, 2012, 06:21:25 AM »

I have a small smoker compared to you pros...Smoke Vault. Would love to have a set up like that.
But my little Smoke Vault works great for me. I've done elk, deer, cheese, oysters, and just about everything you can eat in the smoker, with the exception of ice cream and jelly...

Blacklab · « **Reply #5 on:** September 09, 2012, 09:17:46 AM »

Been wanting this type of smoker for a while now. My other 2 are just too small sometimes mes 40 an gosm big block. Now I think I'm set, want to smoke a louie pig sometime in the near future an this fits the bill. Looking forward to getting a lot of use out of it

HUNTINCOUPLE · « **Reply #6 on:** September 09, 2012, 10:24:36 AM »

Thats a cool one! Thanks for the ideas!

highmuley · « **Reply #7 on:** September 09, 2012, 07:04:49 PM »

Somethin else you may consider, if your going to use wood walls is, untreated lumber. That particle board has chemicals/resins that will come out when heated. Insulation and temp control is important too. Make sure you consider the details.

Blacklab · « **Reply #8 on:** September 09, 2012, 08:48:22 PM »

Thanks highmuley

There won't be any insulation the walls are about 1 3/4 inch thick and the base is filled with cement. really not to worried about the temps. Since I stay right around 225 to 250 degrees when smoking.

Wea300mag · « **Reply #9 on:** September 10, 2012, 07:04:38 PM »

That's first class, you are going to love all that capacity.

BOWHUNTER45 · « **Reply #10 on:** September 10, 2012, 07:10:55 PM »

Damn man ...you went all out ... great job !

Wea300mag · « **Reply #11 on:** September 10, 2012, 07:18:37 PM »

Forgot to ask, what are you going to use for the heat source? Fire, electric, propane?

h2ofowlr · « **Reply #12 on:** September 10, 2012, 07:28:53 PM »

Treated wood and USB on a smoker doesn't seem like a good combo. I think I would have gone with cedar or standard ply-wood or untreated lumber.

Blacklab · « **Reply #13 on:** September 10, 2012, 09:26:10 PM »

Thanks guys. looking forward to giveing it a few test runs

Quote from: Wea300mag on September 10, 2012, 07:18:37 PM

Forgot to ask, what are you going to use for the heat source? Fire, electric, propane?

Wea300mag the fire source will be propane a turkey frier I'll upgrade later if I have to

h2ofowler I hear what your saying

highmuley · « **Reply #14 on:** September 11, 2012, 01:54:46 AM »

I currently use a propane hot plate. It has takin me lots of time to learn how to "regulate" the temperature. I would like to use electric but I cannot get it hot enough. I was thinking of adding a smoker box attachement to the side of mine. 1. Natural wood heat. 2. I can add an "extension" to the box/smoker for "true" cold smoke (cheese, lox, etc.)

engelwood · « **Reply #15 on:** October 15, 2012, 09:32:35 AM »

How is this build going? Did you get it done before the rains came?

Blacklab · « **Reply #16 on:** October 16, 2012, 04:38:15 PM »

No still in production about 2/3 done. It's takeing a little longer than I thought. Bro inlaw came over a couple weeks ago and wired it up. Looks like I might go rotisserie (sp) It's kind of been on the back burner. Hope to be back on track soon when things slow down around here

engelwood · « **Reply #17 on:** October 16, 2012, 04:49:27 PM »

Sweet. Well post pics when it's getting close to being done. Can't wait to see how it all turns out!

Blacklab · « **Reply #18 on:** October 17, 2012, 08:58:49 AM »

I'll do that

Blacklab · « **Reply #19 on:** December 01, 2012, 05:36:16 PM »

Bump here it is again lol

Kc_Kracker · « **Reply #20 on:** December 01, 2012, 05:43:05 PM »

are you going to insulate it and line the inner walls? if so, what with? i highly suggest insulating it especially the roof top

i insulated my cold smoke house with aluminum, cheaply. free fridge off CL and stripped the tin outer shell off, viola i had inner walls WITH racks and rack sliders

Blacklab · « **Reply #21 on:** December 02, 2012, 07:29:33 AM »

There won't be any enter wall insulation it's almost 2in thick. The inside skin will be aluminum.

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Author Topic: Smoker build in progress (Read 9001 times)

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