Smoker build questions

[gasman]

So finally decided to get off my ass and build the smoker I wanted. Had this aluminum frame on wheels for a few years now, got it with the intention of using it as a smoker. I used white pine younge and groove, originally wanted to use cedar, but that was not in the budget 
Measure meets are 26"x28", 56" tall.
The build part is about done, but would love some recommendations.

1, should I add a smoke stack?
(Currently no smoke stack.built in yet)

2, electric or propane heat source?
Was originally planning to use propane, but then I heard about the moisture of propane can increase dry time of items like jerky.

3, Am I missing or not thinking of anything.

Here is a few starter pic as a tease.....   

[Blacklab]

TMF “too much fun”.
As for the heat source I prefer gas. For me it seems easier to regulate temperature. I also have a smokestack not that you need one but a buddy of mine had it and it was laying around so I used it. You could just as easily use air Vents.  One thing I do you regret not doing is insulating the walls. If I had it to do all over that would be the thing I would do. Rock wool other than that. Think about access to your smoke source. Where you can easily change it or add it as cooking. Without affecting your smoke chamber. 😉

[Kc_Kracker]

1, should I add a smoke stack?
(Currently no smoke stack.built in yet)

2, electric or propane heat source?
Was originally planning to use propane, but then I heard about the moisture of propane can increase dry time of items like jerky.

3, Am I missing or not thinking of anything.

Here is a few starter pic as a tease.....   

1- your outlet or stack will depend on the heat source you plan to use. you need a small vent near the heat source too

2-id go elec, propane runs hot and has many complications, starting with being a bad idea for a small narrow dry tinder box with an internal flame

[gasman]

It does have 2 doors, one smaller below, for access burned while  smoking, and a main door above.

The idea of insulating the inside or lining the wood with sheet metal of some sort has crossed my mind.
The bottom is aluminum frame, and a piece of steel across the bottom (steel is from a old wood stove)
Being Tounge and grouse, it's not air tight on the sides, should I still add breather holes on the bottom?

[bracer40]

If you haven't already done so, you might want to check out the very detailed build posts put up a few years back by 92xj.

[Blacklab]

My tbs house is walled with aluminum. Theres a gap behind that which I should have put rockwool. Around  your heat source. Should be walled with some type of non flamable material. Aluminum would be my choice since it takes up the less amount of space.

[Alchase]

1, should I add a smoke stack?
(Currently no smoke stack.built in yet)

2, electric or propane heat source?
Was originally planning to use propane, but then I heard about the moisture of propane can increase dry time of items like jerky.

3, Am I missing or not thinking of anything.

Here is a few starter pic as a tease.....   

1- your outlet or stack will depend on the heat source you plan to use. you need a small vent near the heat source too

2-id go elec, propane runs hot and has many complications, starting with being a bad idea for a small narrow dry tinder box with an internal flame

I also prefer the control of electric burners.
And I like the exhaust controllable vent (not a stack) better down low (usually mid height) on my home made smokers I have had.
This seems keeps the smoke accumulated around the product not just passing by.
Now having said that, my Bradleys both have the vent on top, and they work perfectly fine.
I had a Refrigerator converted to smoker that I originally put a stack on top, bent 45deg, then 3 feet out the side of my garage.
I could not figure out why it took twice as long to smoke simple things.
Then I realized the stack was causing a "venture like effect" sucking my smoke out before it had time to smoke the product.
I closed off the stack and added a vent down mid height, and improved the smoke time substantially.
If you had a flow control on the stack, you could probably stop any "excessive smoke suckage" as well

Interior, unless you are concerned about heat loss (smoking outside in winter?) I have never had to worry about insolation.

The interior will be well resonated (seasoned) in short time regardless of what you cover it with.

[Kc_Kracker]

Ya i shouyld have said, vents on top and bottom should be small and adjustable, but you will want fresh air to be able to travel in and out or you can get a bitter flavor and have trouble burning chips at low heat

[Alchase]

One thing I also found to be important, is to have a removable Drippings tray.
I used a 3 in. deep baking pan in one and a stainless steel large salad bowl for another.

[throwingsticks]

I have a similar setup but I just built the entire thing from plywood. I use two electric hot plates for heat and an Amazing smoker for smoke, it is great because you can decouple heat and smoke. see https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M/ref=sr_1_1_sspa?ie=UTF8&qid=1541191736&sr=8-1-spons&keywords=amazing+smokers&psc=1

[trophyelk6x6]

be careful venting on the very top of your smoker...….condensation and smoke is nasty and you never want it to drip back down onto your product. I always vent at the top but horizontal outlet.
on several of my last smoker builds I drilled small hole and ran different thermometers (like the long probe meat ones) through different areas of the smoke to see what is actually happening inside the smoke. You will be several degrees hotter just above the chip pan and anyone who has smoked knows this when they hang pepperoni. So depending on your smoker (which you need to learn based on experience) do you rotate do you leave it alone? Remember to record everything you do or you will make the same mistakes twice. Once I figured that out I started to make improvements.  I actually bought cheap 10 lbs 80/20 burger in the LOG ROLL LOL, basically crap hamburger from Cash and Carry to do experimental pepperoni, sausage breakfast and brats in natural casing and collegens.   

[jagermiester]

be careful venting on the very top of your smoker...….condensation and smoke is nasty and you never want it to drip back down onto your product. I always vent at the top but horizontal outlet.

Seems like venting out of the top would prevent the condensation???

[Kc_Kracker]

actually the vent draws the condensation toward it so thru the wall is best