Smoker Design / Brainstorming

[92xj]

Im going to make another smoker this winter/spring/end of duck season.  Started playing on the computer today getting my ideas out of my head and on paper.  Here is the very beginning of my thoughts.  There is a ton left to add and do.  There will be two more cooking chambers off of this, but I'm thinking this is going to be my main body design....firebox on bottom and meat barrel (meat that needs to cook between 200 degrees and higher) on top.  Cold smoke chambers off of the meat barrel coming soon....

[92xj]

And....I'm already changing my mind.  This way would give me twice as much cooking area and allow mulitple people to cook at the same time, if needed.  I would have a 4th chamber, a lot smaller than the two larger ones with a slide out "tray" for cold smoking on top of the two large ones.....

[Kc_Kracker]

cool, the double barrel is literally my favorite cooking machine 

[92xj]

I have seen that pic all over the web.  Is that one actually yours?  If so, I need a favor the next time you fire it up.  Place a box over one of the exhaust stacks and place a thermometer in the box and see what the temp is. 

[Kc_Kracker]

no its not but i have cooked on an exact replica. its got a gas fire box below, no need to check trust me it got hot enough. this is the one were looking to build next so we can roast pigs whole and such.

[92xj]

no its not but i have cooked on an exact replica. its got a gas fire box below, no need to check trust me it got hot enough. this is the one were looking to build next so we can roast pigs whole and such.

I dont want it tested for how hot, but more about how cool.  With that exhaust port so far from the fire box I'm curious how cool it is right there.  If its cool enough, you could create another chamber for cold smoking....

[HUNTINCOUPLE]

Those are cool! Got thinkin about another project?

[pianoman9701]

How about using an old refrigerator? I like the square shape to accommodate more efficient shelving. What do you think, KC?

That Double barrel is awesome looking.

[92xj]

How about using an old refrigerator? I like the square shape to accommodate more efficient shelving. What do you think, KC?

That Double barrel is awesome looking.

A refrigerator works great for colder smoker!  I have smoked in those many of times, but this project I am trying to do on the cheap/free and I havent found any free fridges yet.  Plus a newer friged with plastic on the inside would not be so good.  You really need to find an old metal style freezer for a red meat smoker.  Cheese and fish, anything will work because the temps are a lot lower.

[PlateauNDN]

How about using an old refrigerator? I like the square shape to accommodate more efficient shelving. What do you think, KC?

That Double barrel is awesome looking.

A refrigerator works great for colder smoker!  I have smoked in those many of times, but this project I am trying to do on the cheap/free and I havent found any free fridges yet. 

wasn't somebody on here offering a free fridge?

Either way that's one nice smoker.

[92xj]

How about using an old refrigerator? I like the square shape to accommodate more efficient shelving. What do you think, KC?

That Double barrel is awesome looking.

A refrigerator works great for colder smoker!  I have smoked in those many of times, but this project I am trying to do on the cheap/free and I havent found any free fridges yet. 

wasn't somebody on here offering a free fridge?

Either way that's one nice smoker.

Yep, but on the wrong side of the state.
Plus it was a newer aged one, which would be nice for cold smoking, but not for doing BBQ.

[awallfishnhunt]

i have built the double barrel smoker and love it. i would definitely recommend it 

[206]

no its not but i have

Killin and grillin and smokin and you don't do gas.

[Kc_Kracker]

92 it has TWO exhaust posts and you dont just rely on exhaust you also rely on fire size 

[92xj]

92 it has TWO exhaust posts and you dont just rely on exhaust you also rely on fire size 

What you talking about willis?
I know how to fire and temp work and controlling them....
I am wanting to add a cold smoker chamber to the exhaust ports and curious what the temp is when the main cooking area (where I would smoke butts) is at 225*, what the temp is at the exhaust ports where the smoke touches the atmosphere.  I figure if the main cooking area is 225, the area at the end of the exhaust has to be less and hoping it's around the 150-180 mark.  If it is, then I would extend them a bit, make a 10" cylinder 3 feet long where I could place a few blocks of cheese to smoke them and not melt them.  With it extended some and away from the main chamber Im thinking I could get the temps between 90 and 130.  I will try and create a drawing/model to explain it, since my wording seems to not be working.