Building "Old Smokey"

[Stay Sharp]

When not in use, it fits nicely in the smoker.

I was able to find a propane burner that I think will work well for this project. It has 3 separate burner rings with adjustable settings. I found it at Northern tool for $40.

When I was going to use electric heat, I was content with the aluminum over wood smoke/heat chamber. Now that I will have open flame, (and the potential for flare ups) I have decided to line the lower chamber with ceramic tile. The biggest consideration is the temperature extremes. This smoker could be -10F one day and with me using it, 225F the next day. Because of this, I can’t line the chamber with ceramic using conventional methods. I have to allow for a large amount of thermal expansion. To account for this, I will loosely hold the tiles in place with a roofing product that is used for soffit and fascia. The Home Depot carries it under the name of “J” channel. Its made of aluminum. I will screw it to the side walls of the smoker.

I used 12 inch by 12 inch tiles (.57 cents each). The tiles on the floor will not be in “j” channel and will be allowed to float.

 

[Stay Sharp]

This might be overkill but I think its cheap insurance against burning this thing to the ground.

I was going to use 16 inch tile so I bought a sample (.77 cents each) but ended up using the 12 inch. I will place the large 16 inch directly under the burner.

Lining the door with ceramic proved to be a bigger challenge due to the air vent. I used an abrasive cut-off blade in my 7 inch circular saw to cut the openings.

They will also be held in place with “J” channel.

 

[Stay Sharp]

The ceramic lined bottom chamber.

Once the burner arrived and I figured out where to run the propane line, I will have to cut a hole in a tile and the side of the smoker for the line to exit the smoker.

I painted a sign to hang on the smoker. My Son named my first smoker “Old Smokey” and insisted I paint a crescent moon on the door. I can think of no reason to break with tradition so this smoke will be dubbed “Old Smokey II” and also bear the crescent moon. While taking pictures, a neighbor stopped over to ask how I got a permit to put an outhouse on my property? After a bit of explaining, he understood.

Here is what “Old Smokey II” looks like so far.

 

[Stay Sharp]

The propane burner arrived by the brown truck. It’s a heavy and durable piece of equipment. The only mod I made was cutting 2 inches off of the legs to lower it. Then I went and got some iron pipe and fitting so I don’t have to have any rubber regulator line inside the heat of the smoker.

Then a notch in a tile and a hole drilled through the side wall.

I’ve got gas.

 

[Stay Sharp]

I lit the smallest burner ring and let it burn to see how hot I could get it at its max setting. I brought the inside temp to 270F which is way hotter that anything I will be needing but I wanted to test out the door seal gasket and see if the whole thing would take the heat. Each burner is adjustable so I will be able to tweak the heat as I like and have extra to spare for when it below zero outside.

Time to put some meat in this thing. I Had some out of town guests visiting. Some from upstate and one from Alabama and my Boy home from college so I fired up the smoker with some big ole hickory chunks.

 

[Stay Sharp]

Living the high life.

 

[jozwiak22]

Stay Sharp, thank you! This thing is AMAZING!!! This definitely gives me ideas for the off season this year. I've recently moved into a house with a 30×50 workshop and I know what my first project is going to be! Awesome, just awesome. Thank you!

 

[Stay Sharp]

In the coming days I will create threads showing how I am putting this smoker to use. Im all about game processing, sausage making, meat smoking, etc.

 

[buckbull]

Great home build. Why did you go with 2 3" smoke stacks instead of maybe a single 4" stack?

 

[Stay Sharp]

To make sure I was getting good circulation and no stagnant areas in the corners.

 

[Colorado Cowboy]

Good Job!!!

 

[sigpros]

So have you cold smoked any bacon or sausages? I want to build a cold smoked but I haven't found a plan yet. Also what was your cost you think? And where did you get your aluminum sheets at?

 

[Stay Sharp]

Costs ran about $500. The aluminum is simple roof flashing. I have not cold smoked bacon or sausage. I dont know that I have ever heard of cold smoked bacon or sausage. Dry cured prosciutto and hard salami is not cold smoked and would require sodium nitrite vs sodium nitrate (pink curing salt or speed cure or Prague powder) is what is used to sure hot smoked meats.

 

[gonhunting247]

You did some great work and the food looks awesome!

 

[sneakypete]

Wow, what a cool project! Thanks for sharing it from the get to completion!