Wood smoker build suggestions

The key to controlling your heat is to control the amount of air the fire gets. You need to seal the firebox up airtight except for a vent that you can open and close to control the air. Don't try to control the heat leaving the smoking chamber or you'll end up with creosote flavored meat.

Remember, you don't need a big fire in that situation to smoke. A slow controlled fire is what you want.

First off, what they said, a small manageable fire is the key, and and insulated blanket would sure help.

On a unit like this, even though it looks like it works great, is going to be harder to control just because of the thin walled metal. Thicker steel like on some of the professional built units and some home built units recover and maintain temps better because there is more mass to hold the heat. I would seal up the firebox totally, leaving only the draft as a means for any air to get into the unit. Post a few up close pics of the the firebox and the main chamber. As far as wood being the ultimate way to go, well it is one way to go, but its not for everyone, and certainly does not make it ultimate way to get the best possible smoke flavor. Give an old pro a little chief electric smoker and he will turn out a better smoke than a novice with a lang. All wood is mostly just the "old school" way. I use all wood because I wanted the challenge of doing it in the purest form of smoking.

I would not add anymore lengths of pipe between the firebox and the chamber. Get some of that insulation and wrap that main chamber. If you can, wrap the firebox. Control your temps with the damper ONLY. Do not use a chimney damper as this is going to cause smoke to become stagnant and give the meats some nasty tastes. By insulating this smoker with the proper insulation, not only will it works great in the cold winter weather, but you will also cut WAY down on the amount of wood you use.

Another thing you may try, if you can, is to add some steel mass to the main chamber. Heavy pieces of steel placed inside will absorb heat, hold it and release it slowly and help to cut down on fluctuating temps.

Take some more pics of this setup in detail so we can see it better. If you don't have a photobucket account, get one. Makes uploading photos a breeze.

..another quick and easy way to help regulate your heat is to add firebrick to the cooking container... but as stated above, fire control is key.

The key is the answer to this question..

Q When does an experienced pitmaster's smoker need more wood?
A Never...

Im not sure of the name of the insulation. Make sure you check the temp ratings for it. There is also the option of using the insulation for kilns. Not real spendy either as you would only need a small amount for the firebox. I am in Minnesota as well, near Preston. Where about are you?

Get ahold of bbq engineer. He used that kiln insulation in his insulated smoker, worked like a champ. Send him a pm if your interested. He can tell you the name and where he got it.