So I know a lot of you smoke meat. I sure some of you use or did use a homemade smoker. I'm just looking for some info on what you did or may have done to achieve this
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So I know a lot of you smoke meat. I sure some of you use or did use a homemade smoker. I'm just looking for some info on what you did or may have done to achieve this
UDS upright drum smoker... cheap and really efficient i am currently putting together a mini one using a 15 gallon barrel instead of a 55 gallon
here is a smoker that i built for/with my dad half a beef or 2 full hogs if needed
http://farm9.staticflickr.com/8315/8...ef8e22da_c.jpg
IMAG0842 by post_james86, on Flickr
I used a double barrel wood stove kit and modified it with two dampered stacks going to the top barrel. Similar to this thing: http://www.doublebarrelsmoker.com/
I don't have any pics of mine right now.
I watched a show (grillmasters or bbq-U or some such) where a guy smoked a salmon fillet on the balcony of his hotel room using a hotplate and a cardboard box.
It can be done pretty low-tech - since you just need a heat source to char your chips, and an enclosure to hold the smoke near the meat.
Alton brown he did the same thing with big terra cotta pots... i tried it and it worked fine just very unwieldy. and you have to make the wires for the element longer so the plate will sit outside so it does not melt and trip the safety thermistorQuote:
Originally Posted by Circuits
Go to www.thesmokering.com for lots of smoking info. Site is packed with info and links, you may have to dig some. But old all-steel refrigerators are popular for smokers. There's even a propane burner kit available for fridges. http://gassmoker.com/index.htm