So I have the Master Forge propane smoker from Lowes. I've been smoking cheese in it, but recently the temp got too high and I had a mess to clean up.
I decided better late than never to MOD my smoker. Haven't figured out if I'm gonna leave the MOD hooked up all the time and just use the 'side box' for the smoke even for hot smokes or not, but I may see what advice comes from this post or just give it the old college try. Either way, I used this and did a batch of Colby Jack and it came out perfect.
So first, I cut a 4.25" hole in the back of my smoker and screwed a 4" flange with the adapter sandwiched in between the smoker and the flange. No leaks! :)
Next, I screwed another flange and adapter onto a cheapo mailbox I bought at Wal-Mart for about 10 bucks.
I couldn't find an unpainted one, so I'm using the gray one but did some initial burns in it to break it in.
The flange was way big for the mailbox and since I didn't have any tin snips, I just screwed it on and beat the crap out of the corners so they'd fold over. I put another screw in it at the top and then sealed the whole thing with aluminum tape. Covered the top of that with some duct tape to make sure my kiddos didn't accidentally get cut on any exposed edges.
Then I put on the duct. I know it doesn't look the best, but the darn thing works like a charm and that's all I care about! :)
After the test burn, I found that I need to get the AMNTS out of the corner... I've now got a couple screws in there to hold the tube up a bit as well as support it so it won't roll.
The mailbox was the PERFECT length. You think Todd may have that in mind when he designed the tube smoker?
All I gotta do is actually mount the mailbox to the feet of the smoker so I can get rid of the brick.
This MOD is a months old, and I've not had a chance to use it for Hot smokes, but if anyone has any experience with using a setup like this for meat, let me know how you did it, what worked, what didn't, etc...
Thanks for looking!