How to? Build a big smoker?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by MadJigga, Nov 1, 2019.

  1. MadJigga

    MadJigga Active Member

    I’m thinking on building a large ish smoker. Looking for ideas.
     
  2. Rain City

    Rain City Crew Member

    Want to buy mine? It's pretty big. Like fridge big. Plywood construction lined with stainless. Propane burner for heat. 12 oven racks inside.
     
  3. MadJigga

    MadJigga Active Member

    You not using it?
     
  4. Rain City

    Rain City Crew Member

    Not really. It was at my shop and then moved it to my house but now my wife wants it gone. It's great for big loads I just don't smoke as much as I used to something smaller would be fine.
     
  5. Rain City

    Rain City Crew Member

    The racks and the stainless alone is worth a few hundred bucks. You could even build a new carcass for it if you wanted. I got my use out of it over the past 5 years.
     
  6. wolf

    wolf Well-Known Member

  7. wolf

    wolf Well-Known Member

    this is the new one a old double doored SS freezer[​IMG][​IMG]
     
    IronNoggin, tains and Rain City like this.
  8. triplenickel

    triplenickel Well-Known Member

    What's going on behind the plywood below the T in the chimney? Is yours stove for heat and a second smoke source? I have a setup the same style but my stack just goes straight from the stove to the box
     
  9. wolf

    wolf Well-Known Member

    Hi yes thats a propane burner for heating the smoker so say for pepperoni i put heat on for about 3 or 4 hours at 135 to 145 ish then turn off and then 6 feet to the left is the wood stove that i cut chunks of alder into kindling pieces for the smoke, you never want to go past the 160 mark when doing meats etc as the fat will melt and you have created sawdust .
    when all is done you want to get the meat product past the food safe temp of 140 they say 153 for 10 seconds...
     
    Wild Bill and triplenickel like this.

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