My smoker

[gnatboy911]

Hey guys, So I just joined the forum but built my smoker about 3 years ago.  I did a TON of research on here during my design process.  I finally joined because I recently got really interested in make sausages and other cured meats in my smoker so I'm looking to branch out from the usual stuff.  Here are some pictures.  I built a reverse flow cabinet smoker.  The frame is one inch square tubing, and is double walled with wool insulation in between everything.  Thanks to all the previous builders and posts on this forum that got me on my way!  Oh, and please excuse the mediocre welding....this was a learning project with a $200 MIG from Amazon.

Nate.

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[SmokinAl]

That's a great build!

The ribs ain't too shabby either!

Well done!!

Al

 

[worktogthr]

Beautiful job man!  I am in awe of people with building skills!  I have none! haha

 

[gnatboy911]

Thanks guys!

 

[cummins06]

I like the concept of this smoker and from what ive read i know isulated will hold temp better. I do have a question for you guys though with this design a guy could run charcoal i guess with chips for smoke BUT could a guy put a gas burner in the FB and turn it into a RF gas smoker?

 

[gnatboy911]

I hadn't really thought about it...but I'm sure you could drill some holes and pipe in some propane pretty easily.  That would make the heat much more stable and controllable.  I've got it figured out so she'll cruise around 225ish pretty well.  But it certainly took some tinkering.

nate.

 

[cummins06]

Thats great news! That is what i am worried about maintaining temps with charcoal and chips since i have no where to acquire splits of hardwood

 

[gnatboy911]

I usually use one of those charcoal chimney starters...I fill it up full, and get it hot.  One full load will get me started really nicely.  There is a lot of steel to heat up, but it doesn't take too long to get it up to temp.  I usually will start the charcoal, go back inside and take meat out of fridge (usually has been there with rub from last night), drink some coffee....then go back out and put the charcoal in the smoker.  Go back inside, drink  more coffee and watch my thermometer.  Once the smoker is up to temp I close the vents down and put the meat in.  Also start adding chips at that time.  Usually the handful of chips lasts about 20-30 minutes.  I'll keep that going for about an hour and a half.  After that I usually start adding a few cooking chunks as needed (all wood bought at Wal-Mart).  Those cooking chunks seem to add smoke and then keep the heat going for another while.  After the first couple hours of puttering with it every 20 to 30 minutes,  I usually only need to add fuel or adjust it every couple hours.

I can also cold smoke cheese really easily also.  Temp never gets above 70 or 80.  I've even done cheese in the summer and it doesn't get above 80 or 90.  I just use a small metal coffee can with lots of holes drilled in it....then get three charcoal briquettes lit in the can.  I'll add chips on top of that.  During the smoke I'll occasionally need to add another briquette if the original ones burn down too much.

I'm sure there are guys with different ideas and ways to do it, but this has worked for me and my smoker.  I've made some pretty tasty ribs, pork butt, chicken, etc.  Haven't ventured into brisket yet.  Hoping to cure and cold smoke some bacon soon.

Nate

 

[cummins06]

Well that seems easy enough! Thanks Nate i really like the look and style of your smoker and would really like to build one like it. Do you have anymore pictures of the build or any do's or dont's? Would you recommend maybe adding a water pan or building in a waterpan/ drip pan at the bottom of the CC?

 

[cummins06]

Also Nate what size is your exhaust? And how wide are your vents on either side?

 

[gnatboy911]

Well that seems easy enough! Thanks Nate i really like the look and style of your smoker and would really like to build one like it. Do you have anymore pictures of the build or any do's or dont's? Would you recommend maybe adding a water pan or building in a waterpan/ drip pan at the bottom of the CC?

Thanks!  Unfortunately I don't have any more pictures during the build process.  I did forget to add, that I always have a large pan of water on the bottom wire shelf during cooking.  The picture of the ribs was my very first smoke, and I didn't have a pan to use then.  I get the big cheap foil pans at the grocery store and just use the same one over and over.  I may add/design some sort of grease catch for the bottom but not sure.  Generally I don't smoke a full load of meat, so whatever couple pieces I happen to be smoking will sit above the water pans.  So most of the grease goes into the water pan which works ok.

One thing I remember now that I think is pretty important was bracing up the inside of the door.  after I built the frame of the door, I attached one side, then used some 1 inch wide flat steel, on is edge in a big "X" across the middle of the door.  This keeps the metal from warping when it gets hot.  I did this on the fire chamber door as well.

Also Nate what size is your exhaust? And how wide are your vents on either side?

I don't remember the exact dimensions of the exhaust (sitting at work right now).  I think it is a rectangle about 3 inches by 8 inches or so.  The vents on the side are about 1.5 - 2 ish if I remember correctly.

hope that helps.  Any other questions just feel free to ask!

Nate.

 

[gnatboy911]

I think one other thing I'd do....or still need to do, is put it on some bigger wheels so it rolls easier.  With that though, I may build a small platform or frame that sticks out from the sides to attach the wheels to so that it has a little bit wider base.  Bigger wheels would put it higher off the ground and its darn heavy, so Just would want to make extra sure its not top heavy for safety reasons.

Nate.

 

[cummins06]

Thanks for that addition infor nate muchly appreciated!

 

[gnatboy911]

@cummins06  I got to thinking....the other thing I would change if I did it again, along with bigger wheels, was probably make the fire box taller.  Overall it would increase the weight and height of the smoker, but it would make it much easier to add chips/charcoal etc.  Its sorta a pain to get real low so you don't burn your arm.

Shoot while I'm at it I might as well build a trailer to put it on so its that much easier!  haha, so many projects, so little time....

Nate.

 

[cummins06]

Nate- what are the dimensions of your smoker? Overall, CC and FB dimensions?

 

[gnatboy911]

Nate- what are the dimensions of your smoker? Overall, CC and FB dimensions?

I don't know off the top of my head...buy when I get home I can check my notebook. I have it all written down/drawn out.