Built my first smoker any thoughts / ideas?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ald73008

Newbie
Original poster
Feb 13, 2012
21
26
Oklahoma City Metro
Here it is. No exaust yet but otherwise complete. Top is sealed and built seperate from base, so it can come off if need be. Going to use a small, about 12" round Weber grill and cut a 4" hole to supply smoke. Interested in hearing opinions on design and ways to break it in.  Thanks everyone!

3735aab1_DSC05027.jpg


12db536c_DSC05028.jpg


950e7212_DSC05029.jpg
 
Nice design.  Only thing I can see is if it will be left out to put a stain or sealant on the outside.  Best of luck.
 
Cold smoking cheese is all that I've looked into, but open to other foods. At this time all I have is the cold smoking set-up. Thanks for the encouragement everyone!
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky