Heat source for home-made smoker?

[Blacktail Sniper]

What would be the best choice for a heat source, propane burner or electric hot-plate style?

I have read in here where the turkey cooker style needs modifications before being suitable for smoker duty, but what about a two-burner Coleman stove?  I already have one of those sitting in the garage, would that produce adequate heat?

If electric, what is the best size in watts, since I see them listed from around 600 to 1500 watts? Single burner or two?

Going to build one out of T/G cedar, but am struggling with a heat source choice.  Any help will be appreciated.

Thanks...

[jeepster]

i use charcoal in my smokehouse, ive gotten that down to a science. i use a pan out of an old bbq, holds about 2.5-3 bags of smokin chips, and i drilled holes in the side of the pan.... torch up 2 or 3 briquettes, and if done properly, my smoker should go for 3-4 hours if you dont touch it, and if you need to get more heat, bust out the bellows and stick it in one of the holes in the side of the smoker....

primitave, but cheap and maintaince free.... i can hard/cold smoke 4 big salmon over the course of 30 hours and only use 8 bags of chips and a small bag of coals....

then again, i dont think you can get much more backwoods than my smoker either, i took one of those old round smoker grills, made a top out of cedar that looks like a bird house, and cut the bottom out of a metal trash can and mated the bbq and trash can together with some aluminum foil and duct tape (foil to seal the seam and prevent contact with duct tape used to hold it together) and a bungie cord to hold the top on.... works great, cost me nothing to build as it was just what i had layin around....

ive heard of guys using a coleman stove burner BUT if you are going to use a big bottle, they say you have to get a different regulator

[dogtuk]

you are building a smoker out of ceder and what size smoker if it is 2x3x4 and insulated the electric would be the way to go anything bigger needs to be insulated real well and then I would use an oven element for electric
the propane burners are good but kind of hard to control temps in if your doing sausages and smoking at the lower temps if your using this for hot smoking go with the propane
John AKA WCTaxerdermy uses this burner in his smoker you should check out his set up he has a dandy of a smoker he has pics in here someplace good luck hope this helps let me know if you need more help http://bayouclassicdepot.com/sp10_propane_burner.htm 

[Blacktail Sniper]

Thanks for the info.  The over-all size, including area for the heat source is 6' high x 36" wide x 30" deep.  Making it out of 1x6 cedar T/G boards, so what would be a good choice for the insulation?  Was thinking the fireproof matting that is used in pellet stoves maybe?

Thanks again, appreciate everyone's tips!!

[Alchase]

In the home made smokers I have made, I used the hot plate from a Mr. Coffee for the first one. And the second I bought a single electric burner (Like a stove burner but only one) I used a small cast iron skillet for the chips.

something like this
http://www.amazon.com/Continental-CE23309-SA-Single-Burner/dp/B002TOBFM2/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1332184637&sr=1-4

[Blacktail Sniper]

In the home made smokers I have made, I used the hot plate from a Mr. Coffee for the first one. And the second I bought a single electric burner (Like a stove burner but only one) I used a small cast iron skillet for the chips.

something like this
http://www.amazon.com/Continental-CE23309-SA-Single-Burner/dp/B002TOBFM2/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1332184637&sr=1-4

Based on the size of my smoker, do you think one would be enough, or should I go with 2?

[Thefisherman83]

I just got this one for my smoker, and I love it.  I can control the temps easily after 100 degrees, under that its a pain.  I got a hose with an adjustable regulator, because the ones attached to the burner suck.  http://www.northerntool.com/shop/tools/product_15490_15490

[Alchase]

One would easily be enough. I used the Mr. Coffee burner for years in a freezer converted smoker, it just took longer to get the chips smoking and it had no temp control. With a single burner you have control over the temp.
Looks like Thefisherman83 has a better temp control solution.

[Thefisherman83]

The other bonus to this unit is I can use small logs and they burn just fine and I get smoke in about 5 mins, no more buying chips.  Theres plenty of alder and apple on the ground after that little ice storm to keep me smoking for years. 

[NRA4LIFE]

My smoker is a converted old Hotpoint refrigerator.  My burner is the 1000 watt built in electric burner from The Sausage Maker.  I tore out all the cardboard insulation and replaced it with the white ceramic batting.  Insulation and temp. control are excellent.