My first homemade build.
- Thread starter swinedonefine
- Start date
-
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.
smokeman561
Newbie
Wow! Impressive. What are you using as a heat source? Electric, Charcoal, gas? What kind of wood? Is the bottom sealed off by wood too?
speedway73
Fire Starter
Constructed of 1"x6" t&g pine carr siding. Found 18"x24" racks at a local big box store and constructed around those dimensions. Floor is 1/2" fiber cement board with a few vent holes added. Disassembled an old dual burner coleman propane stove for heat source. Started out using elec hot plates but could not break 200 deg in cold weather. Switched to gas and problem solved. Here are a couple pics after finishing construction.
papagrizz
Meat Mopper
chilefarmer
Meat Mopper
michael ark
Master of the Pit
waucedah
Smoke Blower
backyard bbq
Meat Mopper
That's exactly what I am looking for. Nice build. Question, did you build a frame inside and then attach the siding? What type of fasteners did you use to tie everything together? If glue what kind and if screws or nails material. I'm guessing galvanized should not be used.
Constructed using a pre-fab panel approach. Made all the panels then fastened together.
Used all stainless screws and no glue.
Had to add vent holes in lower back panel to vent properly. Works like a charm. Good luck with your build and make sure to post pics.
Used all stainless screws and no glue.
Had to add vent holes in lower back panel to vent properly. Works like a charm. Good luck with your build and make sure to post pics.
swamp smoker
Newbie
- May 15, 2011
- 9
- 10
Quite possibly the dumbest question of all......
The enclosure's wood doesn't influence the taste on the meat?
The enclosure's wood doesn't influence the taste on the meat?
The pine has not influenced the flavor to this point. I seasoned it using a lot of oak and hickory smoke before using it for food smoking.
michael ark
Master of the Pit
Did you check to see if your hot plate has a high heat limit? You have to disable it and let the pid controle it instead. Hope this helps.
michael ark
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 63
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 57
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 33
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 30
- Sausage
