Post by: Wea300mag on December 06, 2010, 07:19:46 PM
It is constructed of 1 x 6 t & g pine with 2 x 2 frame. The roof is also pine covered with a one-piece aluminum cover.
To start with, it will just be a manually controlled burner (from my crab cooker) but I plan to install a thermostatically controlled burner in the future.
Post by: Wea300mag on December 06, 2010, 07:21:15 PM
Post by: Lightning_Rider on December 06, 2010, 07:22:31 PM
Post by: Ihuntelk2 on December 06, 2010, 07:29:12 PM
Post by: dscubame on December 06, 2010, 07:30:23 PM
Post by: dogtuk on December 06, 2010, 08:30:07 PM
Post by: gasman on December 06, 2010, 08:48:42 PM
Post by: WCTaxidermy on December 06, 2010, 11:18:48 PM
Post by: turkey buster on December 06, 2010, 11:36:14 PM
Post by: huntlakewood on December 07, 2010, 05:52:55 AM
Post by: Bearhunter on December 07, 2010, 09:31:03 AM
Post by: quadrafire on December 07, 2010, 09:36:25 AM
Post by: lukuss on December 07, 2010, 09:47:50 AM
Post by: huntergreg on December 07, 2010, 10:22:08 AM
Post by: Hornseeker on December 07, 2010, 11:51:38 AM
Post by: Wea300mag on December 07, 2010, 06:15:40 PM
Hope no drunk friends wander out back lookin for the loo :chuckle:
Funny you mention that because I do have friends that could mistake this for an outhouse. I am working on a stainless crescent moon to mount on the door to further confuse them. :chuckle:
Post by: WCTaxidermy on December 07, 2010, 09:56:16 PM
Post by: quadrafire on December 08, 2010, 09:21:23 AM
They will really get confused when they see smoke coming out of it for the 1st itme. :chuckle: :chuckle::chuckle: :chuckle:
Post by: Wea300mag on December 11, 2010, 11:17:37 AM
I just have a temporary thermometer right now but have a set of (3) of them I'm making a bracket for, two for smokehouse temps(high and low in the house) and one to insert into whatever I'm smoking.
Post by: rasbo on December 11, 2010, 11:58:23 AM
Post by: Bearhunter on December 11, 2010, 12:14:46 PM
Post by: Wea300mag on December 11, 2010, 04:42:55 PM
did you put some kind of seal around the door???If ya did what did you use.Thanks looks awesome
I don't have a seal on the door, I have a double wood to wood seal. Both the door and house have tabs that stickout and seal against each other. I put some time in the door to make it close correctly, when I first mounted the thing it wouldn't even close but after about 30 min with the wood rasp it closes very tight. I even set up the latches to where I have to put some pressure on the door to engage them.
It has a couple of very small leaks at the top of the door but not enough to worry about.
I had a back-up plan if the door didn't seal good, the local hardware store has some high-temp cloth ribbon that is used for wood stoves that I was going to buy.
Post by: rasbo on December 11, 2010, 04:52:40 PM
nice,did you put some kind of seal around the door???If ya did what did you use.Thanks looks awesome
I don't have a seal on the door, I have a double wood to wood seal. Both the door and house have tabs that stickout and seal against each other. I put some time in the door to make it close correctly, when I first mounted the thing it wouldn't even close but after about 30 min with the wood rasp it closes very tight. I even set up the latches to where I have to put some pressure on the door to close engage them.
It has a couple of very small leaks at the top of the door but not enough to worry about.
I had a back-up plan if the door didn't seal good, the local hardware store has some high-temp cloth ribbon that is used for wood stoves that I was going to buy.
Post by: dogtuk on December 11, 2010, 05:01:40 PM
Post by: Smokepole on December 11, 2010, 05:11:45 PM
Post by: quadrafire on December 11, 2010, 07:24:21 PM
Post by: McCascades on December 11, 2010, 07:30:51 PM
Post by: carpsniperg2 on December 11, 2010, 07:39:24 PM
Post by: TheHunt on December 11, 2010, 07:55:10 PM
Post by: dougedoug on December 11, 2010, 08:05:12 PM
Post by: CAMPMEAT on December 15, 2010, 05:24:27 PM
I miss seeing the old smokehouses. Used to be some out at Westport when I was a kid & during salmon season, they were puffing away 24-7. Yers is a proper smokehouse, for sure. Nice job. :tup:
Go to Carek's Meat Market in Roslyn if you want to see a smoker............OMG !! Old John Carek told me 20 years ago that is was 100 years old.
Post by: quadrafire on December 15, 2010, 05:52:16 PM
Thanks for the info there. I would love to check it out next time I am there ;)I miss seeing the old smokehouses. Used to be some out at Westport when I was a kid & during salmon season, they were puffing away 24-7. Yers is a proper smokehouse, for sure. Nice job. :tup:
Go to Carek's Meat Market in Roslyn if you want to see a smoker............OMG !! Old John Carek told me 20 years ago that is was 100 years old.
Post by: GWP on December 15, 2010, 06:53:11 PM
:)
Post by: Wea300mag on December 19, 2010, 06:38:18 PM
Post by: NWBREW on December 19, 2010, 07:13:05 PM
BREW
Post by: Wea300mag on December 19, 2010, 07:26:03 PM
Post by: 50CalJim on December 19, 2010, 07:37:52 PM
Post by: Wea300mag on December 19, 2010, 07:42:44 PM
I noticed that your Pepperoni looks unevenly filled, What kind of Sausage stuffer are you using? :tung:
You yahoo's did leave a few air pockets but it tastes great, you need to make sure Bill gives you a package, it's very close to perfect.
Post by: NWBREW on December 19, 2010, 07:49:33 PM
Post by: Wea300mag on December 19, 2010, 07:53:03 PM
What is the purpose of the grate with the holes? Is it just in case anything falls or to help spread the smoke?
I have it there to help dispurse the heat/smoke to eliminate hot spots. It is also heavy duty enough to hold drip pans for smoking messy stuff.
Post by: dogtuk on December 19, 2010, 07:58:31 PM
What is the purpose of the grate with the holes? Is it just incase anything falls or to help spread the smoke?
the grate will act as a defuser it will help spread out the heat evenly through out the smoker and it is a splash gaurd
nice job on the stix Dan I just got done with another 15 pound batch of Landjager they turned out great thanks for your help now I gotta order some more seasoning
Post by: Nuc99 on April 24, 2012, 07:42:02 PM
Post by: rasbo on April 24, 2012, 07:56:04 PM
Post by: Wea300mag on April 25, 2012, 05:53:46 PM
That smoker is super nice...well done. For that size do you think I could use an electric hotplate instead of propane? Or not enough heat? Man, you could sell alot of those! awesome!
I think you would need a 2000W electric burner (220Volt) to do it right. You might be able to get away with a standard 1000W (110V) burner during the summer. It's a fairly large, semi-insulated space to keep heated.
Post by: RB on April 25, 2012, 06:56:05 PM
Post by: doyourtime89 on April 26, 2012, 11:44:21 AM
Post by: Nuc99 on April 27, 2012, 06:01:26 PM
Post by: Blacklab on April 29, 2012, 07:51:49 AM
Post by: deerhunter_98520 on May 26, 2012, 10:47:48 AM
Post by: ShaneTyTrey on June 02, 2012, 10:28:26 PM
Post by: Wea300mag on June 03, 2012, 08:28:55 PM
Coolest I have ever seen, how much money u have into it?
I'm going from memory but here is a breakdown:
Wood: $150
Cinder and paver blocks: $30
Stainless hardware: $50
Burner: Free (from my crab cooker)
Stainless dowels, expanded stainless heat diffuser/drip pan holder, aluminum roof: Free from a friend who has a fab shop.
The racks are the same one's from my oven but I bought (2) more for $50 on Ebay.
Stain: $20
It looks like I have about $300 into it.
Post by: ShaneTyTrey on June 06, 2012, 09:41:06 AM
Post by: SFD2015 on June 10, 2012, 11:00:01 AM
Post by: Wea300mag on June 10, 2012, 06:33:44 PM
Are you going off of a set of plans or just your skillz??????
No plans. I arranged the cinder blocks to fit around my burner then built the house to fit on the cinder blocks.
Post by: oldcamper on June 23, 2012, 07:30:35 PM
Post by: Hillbilly270 on June 23, 2012, 07:55:06 PM
Post by: Wea300mag on June 24, 2012, 07:54:06 PM
That's a large burner, do you go through a lot of gas? how long are you smoking the meat? It is an excellent design, I am planning on building one over the winter. I could see how that design would work well, but would want to add a pit off to the side for actual fire wood to smoke into the box as well. Thanks for shareing. :drool:
A 20lb propane tank lasts about 20-22 hours, the control valve is set very low.
Pepperoni takes about 2-1/2 hours, Polish takes 3-1/2 hours, Summer sausage takes 5-6 hours, and turkeys take about 13 hours.
Post by: 92xj on January 17, 2016, 06:34:56 AM
Have/do you smokd up to the 250 degree range for extended period of time? Pulled pork, brisket, chicken, etc?
How has the tongue and groove held up? Any shrinkage, cracking, pulling apart?
Do you need a seal on the door after a few years of use?
Where did you purchase the tongue and groove? It's stupid expensive here so I'm thinking of using double stacked cedar fencing.
What stain did you use on the outside?
Post by: Wea300mag on January 19, 2016, 05:45:19 PM
Bumping this back up for some updates.
Have/do you smokd up to the 250 degree range for extended period of time? Pulled pork, brisket, chicken, etc?
How has the tongue and groove held up? Any shrinkage, cracking, pulling apart?
Do you need a seal on the door after a few years of use?
Where did you purchase the tongue and groove? It's stupid expensive here so I'm thinking of using double stacked cedar fencing.
What stain did you use on the outside?
I did one batch of pulled pork (80lbs) and brisket (38 lbs) for a wedding reception only because I couldn't get it all in my electric smoker. I smoked it at 225 F for about 16 hours. I used lots of drip pans and didn't have any problems. I wouldn't recommend building one like this for lots of 225+ degree action. I have run 30+ batches of sausages through it over the years, but it rarely gets over 175 for that.
The wood is not perfectly straight but is still sealed up nicely. It is no where near pulling apart. No extra seal material was added to the door. With the latches on the top and bottom of the door it still seals good.
The only maintenance I done to it was pressure washing and re-staining the exterior, that was last summer. I can't remember what I used the first time around but last summer I just used ACE Wood Royal natural stain from the local hardware store.
I picked the t & g up at the local lumber store, the pine wasn't too bad for cost but the cedar t & g was twice the as much if I remember correctly.
I hope this helps.
Post by: 92xj on January 19, 2016, 05:50:55 PM
I'm glad to hear you used a generic stain.
I have my new house framed up and will hopefully be siding and cutting a door out this weekend.
Post by: Wea300mag on January 19, 2016, 05:54:21 PM
Post by: 92xj on January 19, 2016, 05:56:22 PM
If I can remember, I'll take some pics of its current condition this weekend. The inside is WELL seasoned now.
Will you also get some close ups of the door, for frame and anything else door related. I have about 478 different ideas in my head about what I'm going to do but not convinced 100% on which way yet.
Post by: Eli346 on January 19, 2016, 08:12:50 PM
Post by: HarboritE on January 20, 2016, 08:43:58 AM
Post by: Wea300mag on January 25, 2016, 07:42:31 PM
Awesome smoker! Random question here. The little tabs that are holding the deer antlers on the door at the top, what are they? They look like those little archery insert tools you get in packs of inserts lol just curious. Awesome ingenuity in this thing
I'll be honest, I found the tabs in one of my junk bins and just used them. I'm not sure where they came from. I was going to use some small screws but didn't think they would work good in the pine boards. The tabs have lasted all these years though. :tup:
Post by: 92xj on January 28, 2016, 08:04:12 PM
Post by: bearpaw on January 30, 2016, 02:46:18 PM
Post by: Wea300mag on February 01, 2016, 05:02:47 PM
I can't think of anything I would change from the original build.