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Advice on my smoker

post #1 of 7
Thread Starter 
Hello everyone!

I've only been lurking for a few days, but this site seems great.

I am currently in the process of fabricating my first smoker. I got a new gas grill for my birthday, so I am turning the old Kenmore gas grill into a smoker. It may not be ideal, but I'd like to test out my smoking skills before diving in head first.

I removed the side burner and mounted it inside. I plan to use a small cast iron skillet with wood chips for my smoke.

Any tips? thoughts? comments?
There is no stack, 2 holes on the side, and obviously the gap in the back.
What should be plugged/opened?

Would some type of heat deflector under the rack help to even out the heat?

post #2 of 7
First off welcome Brad to SMF. First I think it should work but I wondering if you can get it up high enough temps to smoke something??? You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #3 of 7
Thread Starter 
The inside burners were shot, so I took them out completely. The side burner was in perfect shape. It throws more heat then I expected. I should have my thermometer tomorrow to take some temps. We'll find out.
post #4 of 7
You might need to install more air/smoke exit vents. You want your smoker to take air in and then flow out so you don't have the smoke just sitting in there. Do some testing and see but you want to make sure you have thin blue smoke not heavy billering white smoke which will make your meat taste bad. If anything just drill some holes in the top oppose of the burner and put a few magnets over the holes as you need more or less air flow. but the rule of thumb usually is you leave your exit damper all the way open so your smoke can exit.
post #5 of 7

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #6 of 7
Hello, and welcome to the SMF. Good luck on your project, may it turnout even better than what you had planned for. It's all good my friend.
post #7 of 7
Make sure the air mix port and orifice are outside the grill base. The propane must have fresh air coming into the venturi all the time, or it will choke down the flame...(yellow) and eventually go out taking the chamber to the UEL until you open it... then it will go below UEL and light up at which time barbeque will be scattered for blocks.
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