- Apr 8, 2014
- 11
- 17
I am looking for some suggestions on which route to take for a new smoker. I'm thinking of ordering a propane GOSM for hot smoking and building another smoker for cold smoking. I know I can use a GOSM for cold smoking, but I don't want to have to mod it too much for hanging. My thoughts are to make a cold smoker that is roughly 48" tall by 30" wide and probably 24-30" deep. I'm going to build a venturi cold smoker out of square tube steel. I have an airbrush compressor that I thought I might use instead of an aquarium style pump. That may change though, as the compressor might put out too much air.
My question is mostly about the material I'm going to use for the cold smoker. My two options are the following:
1. Plywood subflooring from fruit bins. They are roughly 3'x3' or 4'x4' and I may be able to get them for $0.50 each. If I went this route I would use cement board covered with thin sheet steel or some other kind of metal. This would allow me to wipe up any drips easily and would allow the possibility to add a small hot plate on cold winter days. I would use 2x4 and 2x2 for the frame.
2. Sheet steel from steel building supply. I've been talking to a guy that owns/runs a local business that builds steel shop buildings and barns. I can get scrap pieces from him for really cheap. I've also pretty much worked out a trade. I have access to a large propane tank that I was going to make into a bbq. My plans have changed, so I won't be needing it. My only reservation about using the sheet steel for a cold smoker is due to the sheet steel has already been formed with the ridges. It might end up being a pain to make sure the ridges don't cause gaps in the joints. The only way I can see around this is to try to line the joints up on the flats and weld it to a piece of flat sheet steel for the base. I would likely use angle iron for the frame. I could also use 2x4 and just screw the sheet to the frame.
I would appreciate comments and/or suggestions.
Either way I end up going, I will likely drill a hole in the side of the GOSM that will accept some kind of quick connect for the venturi smoker. My Dad bought one of the Stainless GOSM smokers years ago. I have used it on quite a few occasions and have turned out some awesome pork. I still use my charcoal grill for ribs and tri-tip. The only drawback I've found is that getting the chips to smoke. Pre-heating helps quite a bit. I know that as long as you can smell smoke the meat is getting smoke flavor. I just like the visible assurance from seing the thing smoke like a party at Snoop Dogg's house.
Thanks,
Pete
My question is mostly about the material I'm going to use for the cold smoker. My two options are the following:
1. Plywood subflooring from fruit bins. They are roughly 3'x3' or 4'x4' and I may be able to get them for $0.50 each. If I went this route I would use cement board covered with thin sheet steel or some other kind of metal. This would allow me to wipe up any drips easily and would allow the possibility to add a small hot plate on cold winter days. I would use 2x4 and 2x2 for the frame.
2. Sheet steel from steel building supply. I've been talking to a guy that owns/runs a local business that builds steel shop buildings and barns. I can get scrap pieces from him for really cheap. I've also pretty much worked out a trade. I have access to a large propane tank that I was going to make into a bbq. My plans have changed, so I won't be needing it. My only reservation about using the sheet steel for a cold smoker is due to the sheet steel has already been formed with the ridges. It might end up being a pain to make sure the ridges don't cause gaps in the joints. The only way I can see around this is to try to line the joints up on the flats and weld it to a piece of flat sheet steel for the base. I would likely use angle iron for the frame. I could also use 2x4 and just screw the sheet to the frame.
I would appreciate comments and/or suggestions.
Either way I end up going, I will likely drill a hole in the side of the GOSM that will accept some kind of quick connect for the venturi smoker. My Dad bought one of the Stainless GOSM smokers years ago. I have used it on quite a few occasions and have turned out some awesome pork. I still use my charcoal grill for ribs and tri-tip. The only drawback I've found is that getting the chips to smoke. Pre-heating helps quite a bit. I know that as long as you can smell smoke the meat is getting smoke flavor. I just like the visible assurance from seing the thing smoke like a party at Snoop Dogg's house.
Thanks,
Pete
