New build/need advise

[expat smoker]

Been having this urge to smoke some bacon and other meats and also have what may be the perfect heat/smoke source with a 'Char Griller Acorn' Kamado which is their smallest and has a 4 inch adjustable top vent. Been using it for over a year now and come to the conclusion that it is the best all around BBQ with excellent control of heat & smoke.
Now I'm looking for a 'smoking box' to place the meat and wondering if anyone has [low cost and/or salvage] suggestions that could be converted to a somewhat airtight box with an in and an out controllable vent.
also, thinking that I could connect with flexible aluminum ducting that is used for dryers etc.
your feedback appreciated.............

 

[daveomak]

Put the meat in the Acorn and control the heat to 70-140F.... Depending on what finish you are shooting for...

 

[EdP]

I planning to try this to cold smoke bluefish, seems like what you're describing.

and for bluefish, it would be nice to just throw everything away after you're finished

https://www.virtualweberbullet.com/cold-smoker-conversion/

 

[daveomak]

Here's another idea....

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[expat smoker]

Good ideas guys, I can appreciate the conversion that you pictured Dave and now understand your [mail box] concept.
with my acorn getting quite high temps [up to 400+], I can get some good heat thru the vent and ducting and realize that there will be some loss thru the plumbing, but I think that I could achieve and maintain a 250 for smoking/slow cooking roasts etc if I keep the distance close.
Now, I'm looking for a cheap or salvage smoke box. any Ideas on that Dave??

 

[daveomak]

Any tin... cookie tin... ammo can... forced air furnace duct rigid pipe... 5 gal paint can...