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Hello fom NZ - Page 2

post #21 of 27
Hi Mike, welcome to the family! A few years back I wanted to get into smoking foods and started looking around for a good quality smoker. I was astonished to see the ridiculous price tags on the medium to high-end smokers and was disappointed with the cheap, flimsy quality of the ones within my budget. I decided to build my own and I couldn't be happier with it.

I don't know what style you're shooting for but mine's a vertical type roughly 2'x2'x4'. I have 2 heavy duty grates made from 3/8" square bar that I built plus a cheap one that I salvaged from my old burger-and-hotdog piece of crap rig. I also have a heavy duty grate I built using 1 1/2" angle iron that I use for the coals and an ash box underneath that slides out and doubles as my adjustable air intake. The rest of the smoker is made from 1/8" stock. Needless to say it weighs a TON. The smoke outlet is simply a 1/4" (roughly) slit that goes all the way around at the top. I like that because it makes no difference which direction the wind is going. I'll post a pic or two of the smoker (keep in mind I never painted it and it stays out in the weather).

I hope you get a chance to build your own smoker, no matter what style you choose. It's pretty hard/tedious work but it'll pay off.

post #22 of 27
bucher mike Ive seen smokers built out of almost eaverything from a hole in the ground ,trash can,mailbox,refridgerator(my favorite) a wooden box. pretty much what ever you have you can make work . god luck on your build cant wait to see some pics off it.
post #23 of 27
Thread Starter 
Hi m1tanker78.

This looks like me pretty much like me. (perferct)
Is there any advantage by having the fire box mounted seperate and ducted in?
Or what are the disadvantages?
post #24 of 27
Thread Starter 

I will post some pics when the project is done.. :)
Thank you.
post #25 of 27
Hi Mike, I decided to use the coal grate directly inside the chamber at the bottom for simplicity. If I really want a long, low smoke then I'll put the coals/wood in the ash pan instead underneath. The biggest disadvantage I saw to offseting the fire box was getting consistent heat zones on each grate level (+/- 5*). Also the hassle of porting, baffling, and tuning. And at the end of the day, I would have used more charcoal/wood to smoke the same food.

I haven't ruled-out any future additions but my smoker is flexible and modular enough to easily add on other goodies. I'm currently working on a rotisserie attachment for old Frankenstein. Also a couple other details I've been meanding to hammer out (pun intended).

Let me know if you've got any questions,

post #26 of 27
Welcome from Pittsburgh, PA
post #27 of 27
Welcome to the board bucher!!!!!icon_cool.gif
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