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Building a new mobile smokehouse, based on a baker proofing rack

post #1 of 6
Thread Starter 
Hi all, my neighbor and I are finally taking the plunge and building our mobile smokehouse. Will start posting pics, but ~5 ft tall, 30" wide, aluminum inner frame is a used bakers rack with slats every 3 inches to slide grates in. Going to enclose in cedar siding and have propane burner in bottom with cast iron pan for smoke and heat. Will use floor registers in the bottom sides to allow air venting. Will try for top level cold smoke ability through a ducted separate chamber.

Will start posting pics soon. Any suggestions or gotchas to look out for?

Thanks,

Craig
post #2 of 6

Sounds like you've got a plan.

I'll be looking for your pictures.

 

       Ed

post #3 of 6
That will hold a lot of meat ! Are you going to insulate it ?
post #4 of 6
You'll need a top vent too. I'd put it out the side or back at the highest point. You could use a floor register for that too. Your too vent should be open all the time when smoking to get good draft and to prevent stale smoke.

The tune smokers from Todd at AmazeN smokers are excellent for providing smoke in a propane smoker when running pit temps below 285. They also work well for cold smoking. I use the "mailbox" mod for mine.

I second insulating the unit.

There's a good thread here on setting up a propane smoker with a PID for controlling temps. I'd like to do that on my propane smoker.
post #5 of 6
Here's that thread on the PID controller

http://www.smokingmeatforums.com/t/232758/digital-temp-mod
post #6 of 6

110.gifwatching for the pics... . :)
 

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