Homemade smoker question?

[jjenness]

So I am working on getting this homemade smoker finished up and it is turning out pretty good I think. The question I have is, should I set it up for propane or put electric burners in it? Everybody I know uses electric but I have heard propane works better. A body have experience with this issue?

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[alaska2go]

propane when it burns releases water vapor in which to me helps prevent the meat from drying out too much.

 

[go_deep]

I only use a mixture of wood and charcoal. Never used a propane or electric, my brother uses a electric and when it gets cold out he had a hard time keeping a constant temperate. I would guess propane would be easier to keep it at a constant temp then electric.

 

[jjenness]

propane when it burns releases water vapor in which to me helps prevent the meat from drying out too much.

Ya I could see that keeping me from having to add water to the burner pan while cooking. Does your cooking time lower with propane, bc I am guessing you get a higher heat output?

 

[go_deep]

Get it to warm you're roasting not smoking. You want to be able to sustain the 150° temp. I use a large throw away tin roster pan for my water pan fill it once and it's done and it doubles as a drip pan also.

 

[Topgun 30-06]

Be very careful if you're planning to use that refrigerator in the picture for a smoker. The interior materials are probably not made for something like that and could very well be toxic when you put heat in it for a smoker!

 

[Againstthewind]

Be very careful if you're planning to use that refrigerator in the picture for a smoker. The interior materials are probably not made for something like that and could very well be toxic when you put heat in it for a smoker!

That is a good point, it seems like everything from the era that looks like it comes from had asbestos or formaldehyde or something bad in the insulation.

 

[Colorado Cowboy]

Myself and friends have made several smokers out of old refers over the years. IMHO they do NOT make good smokers. The problem is that they are insulated and sealed too well! The moisture that is cooked out of the meat condenses on the metal insides of the refer box and drips back on the meat. The only way I could product out of them that was satisfactory was to line the insides with plywood, which will absorb the moisture. Just sayin.............

 

[jjenness]

Good points everyone, that's why I am asking questions now. I would hate to spend to much time on this project to just have it not pan out. Thanks.

 

[Musket Man]

Fill it up with wood and light it. That should burn all the paint out lol

 

[alaska2go]

Old refers make an OK smoker but the best is a T&G pine box. Use pine closet rod to hang fish, meat ext. Make the rods to where they are removable so you can rotate them .. If you plan on doing large cuts of meat, ie shouler make a place for an old oven rack.

 

[Colorado Cowboy]

The good thing about T & G is that you can leave a few small gaps so the smoker can breath. I also left a few gaps (or drilled holes) in the wooden lid. Put the shelves in and get a hot plate and pan for the chips/sawdust and you are on your way.

 

[Murdy]

FWIW, running electrics will be cheaper than swapping out propane cylinders