The Party Smoker - New Build 6' Cold / Hot Smoker

Thanks it was a joy to build.  I can't wait until I can fill it with meat and taste the end results.   

Big Red 19,

Thanks!!  I will get some pics of the first smoke posted when I can with a review of how it held temps. 

I will try to get my rough sketches of the plans I had done for this smoker scanned and posted as soon as I can.  I also plan to get a supply list posted for what I used for this build. 

Good luck with your build.  Its almost as enjoyable building the smokehouse as it is using it.   

For the heat source I currently have a 17" charcoal grill in the bottom which works quite nicely.  I am also going to have a propane burner, and I will also have two 1000 watt hot plates that I can use depending on what I am trying to smoke at the time, the temps im trying to maintain and the length I need to smoke.   

For smoke I have a 10" cast iron skillet that is set ontop of the heat source and the wood chips or chunks are put into the pan.  Easy to add more chips or chunks and easy to clean up. 

Here is the supply list of all the things that I have purchased for this build.  You will notice some have suggestions for what I would change if I were to build another one. 

I re-purposed old oak hardwood floor boards for the walls roof and floor.  These were 5 1/2" Wide and 1" thick Tongue and Groove boards.  (This can be replaced with 13 or 14  6X12' Knotty Whitwood Tongue & Groove boards.)  Using the new knotty white wood would make this build easy since they would fit together tight.  Old oaks boards were a bit of a challenge since some were not all the same thickness and the T&G were not all the same size.  Some had to be sanded to fit. 

9   -   Whitewood 2X4's

350   -   3/4" Stainless wood screws

1   -   Box of 2" Stainless wood screws

1   -   1lb box of 3" wood screws - Any will do they stay on the outside of the cooking and smoking surface

1   -   3 pack of 3 1/2" hinges for the top door

2   -   3" hinges for bottom door

2   -   Roll of Aluminum Flashing (Not Galvenized) 14" x 10'   *** I would replace the flashing with 20 gage aluminum sheet metal or stainless ***

1   -   Roll of Aluminum Flashing 14" x 50'    *** Same as above***

2   -   6 1/2" Door Handles

4   -   Hook and eye latches.  *** I would use what I call pull down latches that are adjustable. Found on the tops of pop up campers. ***

6   -   36" oak dowels cut to size. (can take up to 13)

1   -   Galvenized 6" top vent.

1   -   7" Round adjustable vent for front door.

2   -   2" Thermometers for top and bottom temp reading in the door.

3   -   Aluminum Angle 96" X 3/4" X 1/2" (used for making the rack holders)  *** I would replace the 1/2" with 1" to be able to use a wider range of racks that are available.***

4   -   Aluminum Angle 48" X 3/4" X 1/2" X 1/16" (used for extending rack holders and for making cross members to put the aluminum pans on.)  *** Again using just 1" Angle instead of 1/2" would eliminate the need for this all together.  You could use the 1" for everything.***

4   -   Aluminum Drip caps used in the back corners to seal the corners.  *** I would get 4 more and cover the front edges as well to let the doors shut easier.***

7   -   Stove racks or other racks that are close to 25" wide X 20 " deep.

For the heat sources and smoke you will need one or all of the following.

17" Charcoal grill

Propane Burner

Two 1500 Watt Hot Plates

1   -   8" or 10" Cast Iron Skillet

I also have 1 Digital thermometer that will be used in the meat to monitor temps while cooking. 

Total build cost without all the heat sources was roughly $350.00.  If you add the cost of Knotty Whitewood you would be looking at an estimated cost of about $465.00. 

I think they may have aluminum and galvanized angle mixed up. They make baking pans out of aluminum. And you wrap food in aluminum foil when you cook it. So it should not give off any toxins like galvanized does. Unless they are putting something in the aluminum but it should be 100% aluminum angle unless otherwise listed.

Meat going in.

Chicken done.