In another thread I mentioned making smoked items in my homemade smoker. Another poster asked about the details of that smoker so here goes. My last homemade smoker lasted 15 years. It was a converted chest freezer I tipped on its side and it worked great for hot smoking but eventually rusted through because of the heat and moisture and salt inherent to the smoking process.
Being that I like to build things, I began building a new smoker from scratch. I searched online for big electric smokers to get a feel for what’s available and to find something to pattern mine after (never been ashamed to steal a good idea) Most of the smokers were too small for what I want but none of the big commercial units allowed for cold smoking. Part of the reason I want a new smoker is so I can smoke things like cheese, nuts, lox and other things that are cold smoked. Also the big commercial units cost around $4,000. I think the price is fair considering what you get but I would rather make my own.
This is an example of what out there and the size of the smoker I want to make
http://www.cookshack.com/store/Smokers_3/SmartSmoker-Model-SM160
I like it but it can’t be used to cold smoke and it has too few racks. My smoker will sit outside year round so it has to be weatherproof. Since most of the meat smoking I do is in the winter in temps below freezing, I will insulate the smoker with 1 ½ thick foam board. I will use treated lumber for the legs since it’s going to sit outside year round. I will make it for hot smoking but will build a cold smoking adapter. I want ten racks and the extra height for smoking hot sticks and bacon sides. The inside smoking area I’m shooting for is 25” wide, 20” deep and 48” tall and will be lined with aluminum. It’s going to have dual exhaust, and T-111 exterior siding and will be about 7 feet tall. The inner walls are going to be ½ inch thick plywood.
The plan is to build the smoker from wood and line it with metal.
The back wall
Fast forward to the completion of the structure. The upper opening is the smoking chamber. The lower is where the electric heating elements and pan filled with wood will go. each compartment will have its own door so I can add wood and adjust the heat without opening the upper area and letting all the heat out. The recessed areas are 1 ½ inches deep and will be filled with pink foam board (R-7.5).
Here is the inner ceiling. I’m using 3 inch galvanized for the smoke stacks. I cut and bent tabs all the way around to attach it to the wood and to have a good seal.
Being that I like to build things, I began building a new smoker from scratch. I searched online for big electric smokers to get a feel for what’s available and to find something to pattern mine after (never been ashamed to steal a good idea) Most of the smokers were too small for what I want but none of the big commercial units allowed for cold smoking. Part of the reason I want a new smoker is so I can smoke things like cheese, nuts, lox and other things that are cold smoked. Also the big commercial units cost around $4,000. I think the price is fair considering what you get but I would rather make my own.
This is an example of what out there and the size of the smoker I want to make
http://www.cookshack.com/store/Smokers_3/SmartSmoker-Model-SM160
I like it but it can’t be used to cold smoke and it has too few racks. My smoker will sit outside year round so it has to be weatherproof. Since most of the meat smoking I do is in the winter in temps below freezing, I will insulate the smoker with 1 ½ thick foam board. I will use treated lumber for the legs since it’s going to sit outside year round. I will make it for hot smoking but will build a cold smoking adapter. I want ten racks and the extra height for smoking hot sticks and bacon sides. The inside smoking area I’m shooting for is 25” wide, 20” deep and 48” tall and will be lined with aluminum. It’s going to have dual exhaust, and T-111 exterior siding and will be about 7 feet tall. The inner walls are going to be ½ inch thick plywood.
The plan is to build the smoker from wood and line it with metal.
The back wall
Fast forward to the completion of the structure. The upper opening is the smoking chamber. The lower is where the electric heating elements and pan filled with wood will go. each compartment will have its own door so I can add wood and adjust the heat without opening the upper area and letting all the heat out. The recessed areas are 1 ½ inches deep and will be filled with pink foam board (R-7.5).
Here is the inner ceiling. I’m using 3 inch galvanized for the smoke stacks. I cut and bent tabs all the way around to attach it to the wood and to have a good seal.