New Mobile Smoke Shack Built - Finally

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pugsbrew

Meat Mopper
Original poster
Dec 11, 2015
227
37
SE Ohio
After a lot of reading and asking stupid questions, I finally threw together a moveable sausage smoke shack.  I spent more brain bites then required trying to figure this thing out.  So, I’ll let you know what I did, and how it worked out during the first smoke.  Primary concern, be able to store in workshop, then push out through garage door for a smoking session, or just to get it out of my way.  I just wanting to throw this out so those that were in my boat can get an idea or two.  Nothing fancy, just something to add smoke to meat.

The box itself is approximately 2’ X 2’ X 5’.  It is constructed with 3/4 oak plywood, and simply screwed together.  On the door, I added additional 3/4” oak pieces for support, and look.  Really required, no.  Standard hinges, but since the door will most likely warp, the latches need to be able to hold the edge of the door down to the box.  Duck bill latches, is what they call them, I think, is what I used.  The base is just some welded 1 1/4” angle iron with a expanded metal base. 

On one side I made numerous holes to allow various probes and wires to be inserted.  I used carboy bungs (rubber corks) to cover the holes when not in use, which should keep the stink bugs out.  I put a floor heating/AC vent at the top on each side of the box.  I also added screen to the inside of the registers,  again, to keep out the bugs.  I did add register deflector devices over the registers to help on windy days.  I may remove these since, during the initial smoking process, there was a lot of moisture coming out, which collected in the deflectors and ran down the side of the smoker.  I did use a register deflector to hold various electronic temp devices on the side where I put probe access holes.


On the interior, I used oak runners for holding 1/2 rebar hangars and shelves.  I did not add notches since I wanted an infinite number of positions, and not be stuck with finite positions.  I figured I’m not going to move the smoker, so the hung sausage can’t move.  For the hangers, 1/2” radar, cleaned and cured like cast iron.  I used a couple of expanded metal shelves, again, treated like cast iron.  For the electric heating element, I used an old Brinkmann electric smoker element (1500w, I think).  Around the bottom of the box, I lined it with Hardibacker, to hold the heating element.  Already did a test run, you can notice the difference in the wood.


I used a mailbox mod and a AMNPS device to deliver the smoke.  Three inch exhaust ducting worked fine from the mailbox to the smoke box.  The mailbox itself had holes on the bottom for mounting.  I plugged the back holes and left the from holes open.  I also drilled two 3/4 holes in the bottom of the door.  After use, I will most likely cover the front holes on the base.  Why, because I think extra air flow causes the burn to expedite and causes flaming of the pellets.  I guess too much air is bad. 


For a PID, I used the  Auber WS-1500EPM (I think).  It seemed to work great on my test run without sausage.  Then things got interesting on smoke day.  It was colder outside, 40# of cool meat was added, etc…..  The entire time the PID and heating element had a difficult time getting the temp up on the program times.  Bottom line, we finished in water baths.

I hope someone will get a few ideas, and not spend too many brain bites like I did.

More testing to do, or not.
 
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Pugsbrew, morning....   All is not lost...   Quote below is from Marianski's website.....

We know now that the smoked meat must be cooked, but does that mean that it must be cooked inside of the smokehouse? Don’t we have wonderfully designed and factory built electrical or gas stoves inside every kitchen? They are insulated, have built-in temperature controls and are almost begging for these smoked sausages to be baked inside. How about putting your smoked meats into a pot full of hot water and cooking these products on top of the stove?
 
 
Pugsbrew, morning....   All is not lost...   Quote below is from Marianski's website.....

We know now that the smoked meat must be cooked, but does that mean that it must be cooked inside of the smokehouse? Don’t we have wonderfully designed and factory built electrical or gas stoves inside every kitchen? They are insulated, have built-in temperature controls and are almost begging for these smoked sausages to be baked inside. How about putting your smoked meats into a pot full of hot water and cooking these products on top of the stove?
I agree, that's why we finished in the water bath.  Smokehouse for adding smoke, some other technique to get sausage up to proper temp.  Now that I know what to expect, it won't be a big surprise, like it was on the maiden voyage.
 
First off great smoke shack!


From what I've read and Most use the 1800 watt PID with paired with the 1500 watt burner. With that said the burner may be a bit small for the chamber size. Somewhere I found some info on how big of an electric burner you need for the cubic footage of interior space. I'll do some looking and see where I saw that.
 
 
If you find the pellets go out, not smoke, adding legs does help for sure...  Helped me...  I don't have to dry pellets any longer to get them to burn....   You may not experience that problem but if you do.......

Thanks Dave.  My problem was not the fire going out, but burning too quickly, I think.  I only got about a 5.5-6 hour burn out of the AMNPS.  I thought I read somewhere else that the burns are a lot longer.  I could be wrong.
 
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First off great smoke shack!


From what I've read and Most use the 1800 watt PID with paired with the 1500 watt burner. With that said the burner may be a bit small for the chamber size. Somewhere I found some info on how big of an electric burner you need for the cubic footage of interior space. I'll do some looking and see where I saw that.
Thanks, that would be a nice article to have handy.
 
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