08-18-2007, 12:03 PM
[quote]Can anybody recommend a simple smoker that can be bought locally? Or, can anybody recommend a good DIY way to build one?/quote]
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I can. My smoker can be made from two sheets of CDX plywood, three eight-foot pieces of 2"x2", and at least three racks from an old refrigerator. Mine is 2'x2'x6', with the 2"x2" as a frame and supports for the wire racks. The door is the front 2'x6' piece and it has regular hinges and a fence gate hook latch. You'll need at least one hole in the top to let the smoke out, but the seal on the door won't be perfect and smoke will billow out around the edges.
The refrigerator racks are plastic coated, and work just as well as stainless steel or other more expensive stuff. I mounted my four racks about a foot apart from about two feet above the pan for hot smoking, to right up next to the top for cool smoking.
I bought a single-burner hot plate from Sears as a heat source, and a stainless steel bowl to hold the chips. It takes a minor amount of tweaking to get the heat setting so you smolder the chips instead of burn, but I know that when I see a bunch of smoke coming out the top, it's smoldering and I unplug it.
I've seen others who have built fancier smokers, hooks for ham and such, and I'm sure you'll get a few recommendations of commercial smokers also. This design has worked for me for about twenty years and it works for everything I need.
Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Edited by - fishboy on 08/19/2007 03:33:01
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I can. My smoker can be made from two sheets of CDX plywood, three eight-foot pieces of 2"x2", and at least three racks from an old refrigerator. Mine is 2'x2'x6', with the 2"x2" as a frame and supports for the wire racks. The door is the front 2'x6' piece and it has regular hinges and a fence gate hook latch. You'll need at least one hole in the top to let the smoke out, but the seal on the door won't be perfect and smoke will billow out around the edges.
The refrigerator racks are plastic coated, and work just as well as stainless steel or other more expensive stuff. I mounted my four racks about a foot apart from about two feet above the pan for hot smoking, to right up next to the top for cool smoking.
I bought a single-burner hot plate from Sears as a heat source, and a stainless steel bowl to hold the chips. It takes a minor amount of tweaking to get the heat setting so you smolder the chips instead of burn, but I know that when I see a bunch of smoke coming out the top, it's smoldering and I unplug it.
I've seen others who have built fancier smokers, hooks for ham and such, and I'm sure you'll get a few recommendations of commercial smokers also. This design has worked for me for about twenty years and it works for everything I need.
Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Edited by - fishboy on 08/19/2007 03:33:01
Aloha pumehana,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Brian and Mary
Lynnwood, WA\Discovery Harbour