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Thanks for that, Do you think I should drill holes in the centre part? I may cut off the front and back edge to make the diffuser the same ratio as the box. The other idea I have is some 30 mesh. I need to experiment

thanks for the reply I did put the disc over the inlet, but thought it might be too big. photos attached

Thanks for the advice. My only worry is that the smoking chamber itself is quiet small (162 d, 26"w, 27"h) with the first shelf only 7 inches above the base. I was wondering if I could get away with 4" above the intake? If so, would I be better to make it slightly smaller? good idea on the...

Well the build took forever (mainly due to the electric devices ( that I probably dont really need) I am waiting for a blade fuse (all the electrics are 12v) before I can do the full test. But in the mean time I did a test/season smoke last night. It seems to work pretty good, in that there was...

Here is a couple of photos on the build. The inside is all finished as is the roof, back and one side. I am leaving the other side as I unsure (hoping for some feedback ) on whether it is worth installing the fan(s) and heater. I have also found a nice little device that measures temp and...

That looks very interesting. The problem I have is that 6" may well be unwieldy. I had already bought 4 inch pipe so may give that a try ( can always make a hole larger!!....) So my smoker will look similar to the image attached. but with a longer pipe going to the chamber to cool the smoke...

Many thanks for the reply. My old smoker didnt have a chimney and i just moved the lid to let the smoke out. That one had a very small firebox 10" with a maze smoker and about 3ft tube. I will use the maze smoker with pellets and similar length tube/ I will probably put a small chimney on the...

Hi all I have a very basic offset smoker which has served me well. its basically a wooden box 2ft high 2ft depth 2.5ft width with a removable lid/roof. (no chimney) A small firebox with a pellet maze linked by a 4" tube. I am hoping to build a slightly bigger one 3ft cubed I will be using a...

Well i have sort of given up on the idea as everyone said i needed to get rid of the plastic and foam ( even though i was only going to do cold smoking) So i have ended up buying a commercial fridge. I have posted on the fridge forum about that.

Hi all After giving up on my idea of using a wine cooler as a cold smoker ( too much plastic let alone foam and it wouldn't cool at all) I have managed to buy a Williams commercial fridge (22cubic feet) that still works (well cools to 10-12 deg c) Unless its ridiculously easy to get the foam...

Ha ha, maybe my title is a little confusing. The wine cooler theory comes from want one as a curing chamber and realising that there are plenty that are broke and can only get the temps down to 18deg c

Hi Guys Its been a while since i last posted. At the moment i have a simple small cold smoker. Small fire box with maze pellet smoker linked to a 3ft x4ft wooden smoking chamber. It works well but, like everyone the summer temperatures can make it tricky. So i thought i would have a go at...

Wow Think I better start cooking!!! I'm not able to bring my smoker but will hopefully be bringing my Cobb so may bring a chicken or two to roast (can add a bit of smoke to it if needs be lol) I at also bring by baby cobb (if there is room) For some veggie food or jacket spuds, and finally the...

Hi All So thanks to everyone here I am becoming more and more adventurous and smoking, if not more things, more often! recently I made some wet brine bacon with some belly strips. Some smoked salmon (of which I need to ask some questions later) And finally loads of cheese. I am just drying...

I haven't go a vacuum pack yet so single portions in clingfilm in the freezer?

Hi all just finished my first cold smoke of a 1lb of salmon fillet. Only thinking 1 stage at a time I froze the salmon, defrosted it, dry cured it for 24 hours, 12 hours pellicure and about 10 hours smoke. Its very nice for a 1st attempt but I am unsure if I can freeze it or not? if not how...

yep that's what I'm using A lot longer than I thought, that will be for next week then lol

hi all I am new to this so be kind. I am in the middle of brining a pork hock which will be hot smoked see my post in the pork section (I didn't realise my pizza oven can be used as a smoker!!) (presume that as its being hot smoked the brining time of 36houurs should be fine) I also have some...

will do

Thanks for all the advice guys I have ordered the prague powder1 and will put the shank in the freezer, I was just being impatient as I will have some salmon ready to smoke in a few days and was hoping to combine the two patience is a virtue..............................