hardslicer
Smoking Fanatic
that is furniture, not just a smoker! I would say bring that on into the living room......nicely done
Thinking about a Plywood MES40 clone
- Thread starter jsimpson
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OK, I'm trying to make a little progress each day and also update this thread each day.
I bought some 14" aluminum flashing from Home Depot to cover the door. I would have liked something wider (taller), but it was the largest they had in aluminum.Also gave it a coat of wipe-on poly this evening for some weather/humidity protection, but didn't take a photo after that. Looks about the same, maybe just a little more grain in the plywood showing now. I'll get some updated pics tomorrow or saturday.
I'm planning to do a dry run on Saturday just to see how it all works.
I bought some 14" aluminum flashing from Home Depot to cover the door. I would have liked something wider (taller), but it was the largest they had in aluminum.Also gave it a coat of wipe-on poly this evening for some weather/humidity protection, but didn't take a photo after that. Looks about the same, maybe just a little more grain in the plywood showing now. I'll get some updated pics tomorrow or saturday.
I'm planning to do a dry run on Saturday just to see how it all works.
Also wanted suggestions on smoke generation. For now, my plan is to put a cast iron skillet on top of the propane burner, then place some wood chips in the pan for smoke. Does this sound reasonable? I have a lot of oak and mesquite to use, and also kept the shavings from the maple used on the brackets thinking that might make good smoke as well? I may eventually go with one of the AMZN sawdust things for smoke, but for now I've got a lot of wood and would prefer that.One of my concerns is fire - even with the tiles & aluminum I would like to have something that generates enough smoke while also minimizing the chance of a flareup that might burn down the whole smoker!
Any input on this is appreciated.
Any input on this is appreciated.
I use chunks in a cast iron pan but cover the pan with aluminum foil and poke several small holes in the foil. I do that for both the propane burner for hot smoking and the hot plate for cold and warm smoking.
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Use a cast iron pan & cover. You can always crack the top open a bit. This will keep the chips and chunks smoldering, and the fire under control.
It's looking good so far.
Todd
It's looking good so far.
Todd
Thanks for the info on covering the pan.
Todd - do you think the 6x6 or 6x8 amazen would be better in this application? Is this difference between the two purely the duration, or does it have to do with the amount of smoke (volume of smoker) as well? I've seen some info about your product and I'm pretty impressed so far.
Solaryellow - thanks for your input as well. Your build is one of the ones that inspired me to try this in the first place!
Todd - do you think the 6x6 or 6x8 amazen would be better in this application? Is this difference between the two purely the duration, or does it have to do with the amount of smoke (volume of smoker) as well? I've seen some info about your product and I'm pretty impressed so far.
Solaryellow - thanks for your input as well. Your build is one of the ones that inspired me to try this in the first place!
I have a new model that would work perfectly for your application
Been working on it since December, and have a few around the country being tested.
It should be ready in a week or so
Todd
Looks Great, JS!
Good info about covering the chips, chunks, or shavings, and the new model coming out soon!
Not sure if it's too late or not, but we cabinetmakers aren't use to exterior finishes. I used a two step pre-cat on my cabinets, but on my Bears, I use Marine Varnish. That would be great for the exterior of a wood smoker.
Bear
Good info about covering the chips, chunks, or shavings, and the new model coming out soon!
Not sure if it's too late or not, but we cabinetmakers aren't use to exterior finishes. I used a two step pre-cat on my cabinets, but on my Bears, I use Marine Varnish. That would be great for the exterior of a wood smoker.
Bear
OK, finally fired her up today on the patio, with mixed results. Here she is ready to go this morning:
The propane burner worked really well and would quickly heat up as expected. It also probably helped that even at 10:00am when I started it up it was already 90 degrees in the shade on my patio. The propane burner can go from room temp to 200 in about 15 minutes, even set on medium. The problem I kept having is that the flame would go out. I could catch it pretty quick as I was watching the temps rise, then start to fall. It went out twice on a fairly low setting in the first hour or so. Even on low, it would get to 160 in a hurry and keep climbing until the flame went out.
After a few re-lights, I decided to try the electric burner to see how it would go. The smoker was already warmed up, and the electric element had no problem keeping it at 150 degrees (cast iron skillet w/ wood chips covered in aluminum foil not shown here)
At this point, it was getting towards lunchtime and the stomach was telling me to cook something, so after trying the electric element for awhile I went back to the propane and added a rack of pork ribs. Might as well cook something if you're gonna sit there and watch the thing all day, right?
I kicked the propane burner up a little thinking my prior problems with flameout were due to a low flame. Even at the higher flame, the temps went to about 220, then dropped. This time I re-lit the burner and left the door shut, but not as tightly to see if the problem was not enough air. This time the flame didn't go out, and settled in nicely at around 220-230 degrees. Ribs are still going as I am typing.
This leads me to think the burner is going out because of a lack of oxygen. Anyone have thoughts on that? I'm starting to lean towards the PID Controller and the electric element at this point. It seems like the propane burner is going to have a hard time keeping below 170 degrees which is what I want for smoking sausages. Since I already have the electic burner, I may wire the PID controller straight to its element to see how that works. Before I do that, I'm going to start with a cold smoker (or at least a 90 to 100 degree smoker) and see how the electric element performs. I would like to be able to hold around 130 or so, then 150, then 165 for smoking sausuages, and the PID is starting to look like a good choice here.
So, I guess the maiden voyage was only partly successful, but either way we'll be eating ribs for dinner!
The propane burner worked really well and would quickly heat up as expected. It also probably helped that even at 10:00am when I started it up it was already 90 degrees in the shade on my patio. The propane burner can go from room temp to 200 in about 15 minutes, even set on medium. The problem I kept having is that the flame would go out. I could catch it pretty quick as I was watching the temps rise, then start to fall. It went out twice on a fairly low setting in the first hour or so. Even on low, it would get to 160 in a hurry and keep climbing until the flame went out.
After a few re-lights, I decided to try the electric burner to see how it would go. The smoker was already warmed up, and the electric element had no problem keeping it at 150 degrees (cast iron skillet w/ wood chips covered in aluminum foil not shown here)
At this point, it was getting towards lunchtime and the stomach was telling me to cook something, so after trying the electric element for awhile I went back to the propane and added a rack of pork ribs. Might as well cook something if you're gonna sit there and watch the thing all day, right?
I kicked the propane burner up a little thinking my prior problems with flameout were due to a low flame. Even at the higher flame, the temps went to about 220, then dropped. This time I re-lit the burner and left the door shut, but not as tightly to see if the problem was not enough air. This time the flame didn't go out, and settled in nicely at around 220-230 degrees. Ribs are still going as I am typing.
This leads me to think the burner is going out because of a lack of oxygen. Anyone have thoughts on that? I'm starting to lean towards the PID Controller and the electric element at this point. It seems like the propane burner is going to have a hard time keeping below 170 degrees which is what I want for smoking sausages. Since I already have the electic burner, I may wire the PID controller straight to its element to see how that works. Before I do that, I'm going to start with a cold smoker (or at least a 90 to 100 degree smoker) and see how the electric element performs. I would like to be able to hold around 130 or so, then 150, then 165 for smoking sausuages, and the PID is starting to look like a good choice here.
So, I guess the maiden voyage was only partly successful, but either way we'll be eating ribs for dinner!
Great job on the smoker build. I am also a wood guy mostly sticking to patio and outdoor furniture. Hope you get all the twiks worked out with it...
michael ark
Master of the Pit
michael ark
Master of the Pit
check out the burner I got, it has three different separate sections and you can control it much easier, plus add a needle valve and you have many options while keeping a good flame. I also added a lower and upper vents for airflow; you can proportionally too:
http://www.northerntool.com/shop/tools/product_15490_15490
The burner has three different stopcocks; you can light the center ring only, light the left side or light the right side, or any combination of the three. It's built pretty sturdy for it's price.
The smokehouse build thread below has info on the needle valve.
http://www.northerntool.com/shop/tools/product_15490_15490
The burner has three different stopcocks; you can light the center ring only, light the left side or light the right side, or any combination of the three. It's built pretty sturdy for it's price.
The smokehouse build thread below has info on the needle valve.
I have a 1 inch diameter hole at the bottom left of the smoker, and two 5/8" diameter holes spaced apart on the top. I'm thinking the lack of airflow may have been what caused the propane burner to keep going out, but not sure.
flyweed
Smoking Fanatic
yep...that was your only problem with your propane burner....with a box that size, and a burner the size you are using..you need AT LEAST a 2 inch to 3 inch diam. air inlet hole to provide the necessary oxygen for that flame. And like others have said..add a needle valve to your gas line..and you'll be cooking in no time flat.
Dan
Dan
So how were the ribs???
I can't help you with the gas problem, but it looks like "A Few Good Men" have made suggestions.
I am a watt-burner, and not only because I am lazy. Gas has always kinda scared me.
When I was a kid, we had the old kind of gas range, and we never had air conditioning.
We had our windows & doors open all Summer, except for the kitchen door, because of the gas stove.
If one of us kids forgot to close the kitchen door, we would get Hell, because the breeze would blow the pilot light out, and the house would soon start smelling like gas.
Then we'd have to clear the house & re-light the pilot light. This happened so often that it permanently turned me against having any kind of gas appliance in my house, and makes me very careful, even outside, with my gas grill.
Also, years ago, a buddy of mine's older brother put a new kitchen in his own house. He had to move the gas stove to another spot, and re-do some electric. You may have seen him fly by your house, in Houston. RIP
Bear
I can't help you with the gas problem, but it looks like "A Few Good Men" have made suggestions.
I am a watt-burner, and not only because I am lazy. Gas has always kinda scared me.
When I was a kid, we had the old kind of gas range, and we never had air conditioning.
We had our windows & doors open all Summer, except for the kitchen door, because of the gas stove.
If one of us kids forgot to close the kitchen door, we would get Hell, because the breeze would blow the pilot light out, and the house would soon start smelling like gas.
Then we'd have to clear the house & re-light the pilot light. This happened so often that it permanently turned me against having any kind of gas appliance in my house, and makes me very careful, even outside, with my gas grill.
Also, years ago, a buddy of mine's older brother put a new kitchen in his own house. He had to move the gas stove to another spot, and re-do some electric. You may have seen him fly by your house, in Houston. RIP
Bear
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