Building a new mobile smokehouse, based on a baker proofing rack

[scavenger]

Hi all, my neighbor and I are finally taking the plunge and building our mobile smokehouse. Will start posting pics, but ~5 ft tall, 30" wide, aluminum inner frame is a used bakers rack with slats every 3 inches to slide grates in. Going to enclose in cedar siding and have propane burner in bottom with cast iron pan for smoke and heat. Will use floor registers in the bottom sides to allow air venting. Will try for top level cold smoke ability through a ducted separate chamber.

Will start posting pics soon. Any suggestions or gotchas to look out for?

Thanks,

Craig

 

[gearjammer]

Sounds like you've got a plan.

I'll be looking for your pictures.

       Ed

 

[siege]

That will hold a lot of meat ! Are you going to insulate it ?

 

[dirtsailor2003]

You'll need a top vent too. I'd put it out the side or back at the highest point. You could use a floor register for that too. Your too vent should be open all the time when smoking to get good draft and to prevent stale smoke.

The tune smokers from Todd at AmazeN smokers are excellent for providing smoke in a propane smoker when running pit temps below 285. They also work well for cold smoking. I use the "mailbox" mod for mine.

I second insulating the unit.

There's a good thread here on setting up a propane smoker with a PID for controlling temps. I'd like to do that on my propane smoker.

 

[dirtsailor2003]

Here's that thread on the PID controller

http://www.smokingmeatforums.com/t/232758/digital-temp-mod

 

[tjmitche]

watching for the pics... . :)
 

 

[drew_5150]

I'm actually working on the same thing. My proofing rack is at least 5ft tall, 30inch deep and 4ft wide same idea except for I'm not sure what to use as a heat source. Propane adds moisture (would it be too much moisture?) and I'd like to focus on smoked fish sometimes jerky.. years later and I'll break the ice on a couple pic's..