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Long Time Listener First Time Caller - Smoke House is Finally Done

post #1 of 11
Thread Starter 

First of all, I've been watching this site and gathering information for quite some time.  Help from all of you unwitting advisors has been much appreciated.  A couple of years ago my Dad gave me his old Little Chief smoker that he used to make jerky on when I was a kid.  I've used it a few times, but I decided I wanted something different I could use for sausage and ribs and anything else I wanted.  I was going to use an old fridge, but then I found an aluminum resting box from a bakery at the local landfill.  It was perfectly clean and had the rack supports in it still.  I replaced the plexiglass door with aluminum and added vents and a hole for a gas line or electrical plug.  I used it a bit last summer, but when I went to use it this winter, I couldn't keep my temps as high as I wanted.  So, I decided to insulate it and sheet the outside with plywood.  I don't have any Qview yet because I just got done with it, but here it is. 

 

  Closed Door.JPGBurner Door Open.JPG

Full Door Open.JPGOpen Burner.JPG

 

 

post #2 of 11

Looking good man 

post #3 of 11

I like that.

That small door in the full door is a good idea.  Full access door will come in handy.

post #4 of 11

Very nice. It should serve you well.

post #5 of 11
Looks good icon14.gif
post #6 of 11

Big Easy, afternoon....  Nice mods to the box for insulation....   Now for the Q-views....   popcorn.gif...  Dave

post #7 of 11

looks good

 

post #8 of 11

Nice looking smoker Big Easy! Great way to start on SMF!

post #9 of 11
Thread Starter 

Thanks guys.  I'm looking forward to putting it to use.  I have a question for those of you reading this that are more experienced than me (probably everyone).  A guy I work with, who is apparently a pretty experienced smoker, says I shouldn't smoke fish in this smokehouse if I'm going to smoke other meats and sausages.  He said that smoking fish would create an odor/flavor I wouldn't be able to get rid of in the smoker and that it would make future smokes have an off flavor.  I'm hoping to use this for everything from ribs to venison sausage to fish like cisco and whitefish.  Is he right about not using this as a jack of all trades smoker?  Do I need to have a dedicated smoker for fish and another for meats and sausage?  

post #10 of 11

My fathers smoker stank of fish, but that is all he smoked. (I hate fish)  I never thought that smell could be cleaned out, but again, he never smoked anything else so I don'tknow for sure.  (Skanky!)

post #11 of 11

Your lucky find at the landfill, I wish that I would have stumbled on that one.  It looks abso0lutly beatiful.  I hope it works as nice.     Chet

 

 

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