This is the smoker I built a few weeks ago. It is primarily designed for bacon. I bought a used hotbox in excellent condition. Installed a Brinkmann electric grill conversion element in the bottom, controlled by a Auber Instruments dual probe smoker control. I was planning on an offset fire box connected to the side wall at the bottom of the box, and burning apple wood logs but.... after trying Todd's AMNTS I am a believer. I am using an AMNTS and AMNPS together. The intake vent on the left is where the AMNTS goes with its own intake control. There is an additional intake on the right bottom. The Auber temperature probe is in the top center of the cabinet. A backup mechanical thermometer probe is also in the top center. I installed a 6" stack with baffle control opposite the smoke generator. I added some 6" dryer tubing to get the smoke above the roof line of the house. Inside I can stack product on wire racks of hang pork bellies from a rod running the length of the smoker.
Just finished an 18 hour smoke on 110lbs of pork bellies.
Thanks for taking a look, any comments, suggestions or advise would be greatly appreciated as this is my first build. I am planning on building a medium size smoke house in the next month, will document that build much better.
Just finished an 18 hour smoke on 110lbs of pork bellies.
Thanks for taking a look, any comments, suggestions or advise would be greatly appreciated as this is my first build. I am planning on building a medium size smoke house in the next month, will document that build much better.
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