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

post #1 of 17
Thread Starter 

This is the smoker that I just recently finished building.  "The Party Smoker" Big enough to put all your meat in it for a party and let it cook without babysitting it all day.  The cook gets to enjoy the company instead of just cooking.  yahoo.gif


The inside diminsions are 6' tall X 25" wide X 22" deep.  Big enough to put 4 10 lb boston butts or 4 chickens per shelf. 


I will get a parts list posted if anyone is interested. 

All screws that are towards the inside and have the potential of getting heated or comeing into contact with food are all stainless. 


Here are the pics of my build from start to finish. 


9 Whitewood 2x4's for the frame and doors.


Old Oak Hardwood floor T&G boards 1" thick.  Holds the heat in very well and the wind doesn't effect the temps. 


The side of the frame. 


Frame coming together.  3" wood screws used for the frame.


The start of lining the inside of the frame with the oak boards.


All inside oak boards in place.  They are all held in place with 2 inch stainless steel wood screws. 


Door frames with 6 1/2" handles attached.


3 3 1/2" hinges hold the top door on and 2 3" hinges hold the bottome door. 


Feet added to keep the main part of the smoker off the ground. 


Starting to line the inside with aluminum.


Oak put on doors.  You will notice that the oak is on the inside.  When the doors are closed the 1" thickness of the oak will go inside the smoker to help make a seal instead of it being flush on the front allowing air in and smoke out. 


Inside and doors lined with Aluminum. 


1" holes drilled for bottom front vent.


7" front vent.  Looks like a large grill vent.


1" holes drill for top vent / Smoke stack. 


Top vent.


Top of smoker.  Can hold up to 13 wooden dowels for hanging sausage to cold smoke or anything else you would like to hang. 


Completed and getting ready to season for the first time.  Currently only has 2 racks but will be able to hold up to 7 or more.


Water pans / drip trays.  Can be moved up or down depeding on heat source.


Dual thermometers to keep an eye on the temps in the top and close to the heat source. 


Completed, moved outside and ready for heat for the first time. 


Seasoning for the first time.  Temps go up to around 220 in the top and 270 at the bottom near the heatsource.  Water pans were not used to help distribute the heat during seasoning.  Only 1 layer of charcoal was used in the bottom of the grill. 


View from the deck.  Top is coated in plasticote to seal it and keep water from leaking in from the top. 


I will get some pics posted of the first meat that gets smoked. 


Parts list to follow.

Edited by jebr25 - 3/24/13 at 9:28am
post #2 of 17

  Fine looking build. Thanks for posting.



post #3 of 17
Nice looking smoke house!
post #4 of 17
Thread Starter 

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

post #5 of 17


I want to build a smoker this year and I like yours.

Let me know how it turns out with your first test.

post #6 of 17
Thread Starter 

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.   

post #7 of 17

What do you use for burning? 

I never done this before, so I have no clue.

I look forward for your plan and material list.


I'm planing on building one like yours




Big Reg 19

post #8 of 17
Thread Starter 

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. 

post #9 of 17
Thread Starter 

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. 

Edited by jebr25 - 3/25/13 at 8:02am
post #10 of 17


Thank you very much for the information.


I will gather my supply and will start soon building it. I will post pictures of it when I`m done.


I like the idea of the propane heat source.



post #11 of 17

I was inquiring for the aluminium angle yesterday and the guy told me that I should not use that since when heated the aluminium is toxic.........

post #12 of 17
Thread Starter 
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.
post #13 of 17

man this is something i have always wanted to have... always wondered what went into building something like this.. thanks for the pics, i may have found my summertime project. sausage.gifyahoo.gif

post #14 of 17

you have a point

post #15 of 17
Thread Starter 
Meat going in.
post #16 of 17
Thread Starter 
Chicken done.
post #17 of 17

Questions, so many questions....1) does it need the aluminum lining?  I would prefer the inside to simply be the wood lining, unless your design makes it mandatory.  2) your design seems to make it so you can have virtually any type of heat source at the bottom of the structure, including electric, is that reasonable?  That's it for now, I'm building!  Thank you!!

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