New smoker with build questions.

[nated01]

I have finally gotten around to building my own smoker; it's been something I've been meaning to do for a while, and I have some questions. I've tried to do my homework so I don't ask totally newb questions, so here goes.......

I am starting with an old electrical cabinet which someone has used as a cooker or smoker before.  It was given to me and looked like a great start.

Smoker 003.jpg

• nated01
• Oct 12, 2012

The dimensions of the cabinet are: 26w x 42h x 23d

I used the build calculator I found on this site to give me dimensions for the firebox, chimney and inlets.  Could someone look over these to make sure I didn't make any gross errors?  Here they are:

Cook Chamber: 14.5 cubic ft

Firebox: 4.83 cubic ft

Chimney: 6 inch diameter pipe @ 15 inches

Air intake: 2 @ 3 inches x 5 inches

Firebox to cook chamber: 8 inches x 8 inches

So, finally to the questions:

1) I was thinking of hanging a 26"w x 18"h x 18"d firebox directly under the cabinet and cutting the 8"x8" opening in the bottom of the box. Any reason why this would not work or is there a better method?

2) What is the best position to place the chimney? Should I just do one with 6" diameter or do multiple chimneys?

3) Are there any other things, as a newb, that I am forgetting?

Thanks for your comments and suggestions!

-Nate

 

[daveomak]

Nate, morning and welcome to the forum..... Nice smoker....   Are you firing it with wood, briquettes, propane or electric ??  

all your numbers look good....  

 ...

If using wood, to make room for ash over a long smoke, think about turning the firebox so it is tall..26" high if you have room... That way you can make more room under the fire grate (6" or so) for ash to fall and not choke off the fire... That would also move the fire farther away from the cook chamber....  

In the cook chamber, you might need a "deflector" plate up about 4" from the opening to the fire box to divert the heat and smoke around it and  heat indirectly so to speak..... maybe with several holes in it...  That is something that can be done after the build to see what is needed....

You shouldn't need a stack as such.... the height of the smoker will act as a stack... you will need some sort of vents on the top or the top of the sides to let smoke and heat out... I've seen heating forced air vents used, the ones that close, successfully... 2, on opposing sides...  and they don't necessarily have to be at the very top... they can be down from the top up to 12" or so....  Not a big deal.....

How thick is the steel on the bottom of the cook chamber ?? Is it thick enough to use as the top of the firebox ??  

Maybe have a connector about 6" long between the firebox and cook chamber... You could set wood on top of it to preheat before putting it in the firebox...

Looks like you are about ready to build... take lots of pics...   Dave

 

[nated01]

Dave thanks for the great info!  As a newb, what is going to be the easiest heating method for me to cut my teeth?  I like the idea of wood fired but I'm a little apprehensive about being able to maintain a constant temperature.  Also, with the vents at the top of the cook box, they need to be adjustable, correct?  Thanks for the help!

-Nate
 

 

[daveomak]

Nate, evening...Usually the top vents are always wide open and the heat is controlled with the firebox air intake....  As far as ease to control the heat, propane is pretty easy.... Pops found a single burner that has 3 separate rings that are independently controlled for heat... He also uses the AMNPS smoke generator.... Great combo... Heat control and smoke control in 2 separate units.... The smoke generator is available from Todd on this forum....    Dave

 http://www.northerntool.com/shop/tools/product_15490_15490