New Stainless smoker

mikedixon

Smoke Blower

Original poster

Jun 21, 2009

129

11

East Tennessee

• May 4, 2010

• #1

I am starting to build myself a new bigger smoker. It is made out of a big stainless steel double insulated culture oven. I will post pics as soon as I get it done. I am trying to decide if I want to make it wood, gas or charcoal. Gas is awfully nice and convenient. Thoughts?

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• May 4, 2010

• #2

Well since I use gas I will say Gas. I know we all have our opinions but really it is what do you want

 

guvna

Smoking Fanatic

May 25, 2008

345

10

Fairfax, VA

• May 4, 2010

• #3

go gas!

 

morkdach

Master of the Pit

OTBS Member

Apr 8, 2007

2,255

13

mid kansas

• May 4, 2010

• #4

what ever works best for you I'm a watt burner myself

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• May 4, 2010

• #5

I too am gasser so I say GO GAS young man.

 

aeroforce100

Smoking Fanatic

Dec 31, 2009

455

13

Beautiful downtown Birdsong, AL

• May 4, 2010

• #6

I'd say gas with a smoke generator for those pork bellies!

 

nickelmore

Smoking Fanatic

Feb 5, 2009

546

10

Lockport IL

• May 6, 2010

• #7

Just an idea, I made my heat source removeable. for higher temps i run gas, for long more controlled leave it alond sausage i use a electric element.

I use a smoke generator for both setups. still getting some kinks out of it but so far so good.

 

fishwrestler

Smoking Fanatic

OTBS Member

Apr 4, 2010

646

34

Loomis,CA

• May 6, 2010

• #8

I am a Gasser according to my wife. Oh oh we are talking about smoking sorry. The build I am planing will more than likely be electric. Just my two cents
Robert

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• May 6, 2010

• #9

I've got gas..... (Go ahead, throw your replies at me !!!). By the way, a guy I know has a propane business and his personal plate on his pickup reads - GOTGAS

Originally I set up years ago for electric and reaching 250º was next to impossible and recap after opening the door was very time consuming. About 6 years ago I set up a retired 7' stainless steel commercial fridge with gas and it has done well for me. Last summer I added a thermostat, electronic 12 volt converter to 120 volt to an igniter for the pilot light. I am really liking this set up. So far it is a set it and forget it besides adding wood.

 

mgnorcal

Meat Mopper

SMF Premier Member

Apr 7, 2009

151

12

• May 6, 2010

• #10

Electric+charcoal can be done too.
I do that in a converted GOSM type smoker.
You put the electric coil above a small bed of charcoal and wood chunks.
The coil starts the coals and gets the wood smoking, and then you adjust temp by switching power on and off to the coil. An ordinary oven thermostat could be used. Depending on the insulation value of the unit, a 120v element like one from the Brinkman electric might be sufficient, but gutting an old household oven might be fairly simple.
A heat sink made of some fire brick around the area of the heat source will improve recovery time for when the door is opened.
You can set a steam pan above this heat source to fill with hot water and catch drippings from the meat.