New to smoking want to build my own

[philc]

Hi . Looking to start smoking meats.  Living in the NYC area I am looking to build a smoke house thats not to big and using propane.  My idea is a 3 foot square by 4 foot high with 2 doors.  Looking to handle temps up to 350.  Want to us 3/4" plywood all around and what ever other materials I need.  I know I need to line the fire box not sure what to use, read people using cement tiles and ceramic tile would like to know whic is better.  Looking to smoke all year hot and cold. Is this a viable option for me.  Would rather have the satisfaction of making it myself than buying one.  Have alot of time on my hands.

 

[pit of despair]

philc

Welcome .... check here http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2245229/So_you_want_a_smoker_huh_How_t

I made one for about $250 and you only need a jigsaw.  But I've never taken it to 350*.

teddy

 

[raygunter]

....  Looking to handle temps up to 350.  Want to us 3/4" plywood ....

350 for a wood house may be stretching the line a bit.

"The temperature at which plywood ignites when exposed
to a naked flame is around 270°C. A temperature of over
400°C is necessary to cause spontaneous combustion."

With that in mind if you still want 350 then I suggest lining the inside with sheet metal and a ceramic tile over that.

I never take my house over 250 (on purpose) but stuff happens.

 

[diggingdogfarm]

270°C=518°F

I think it's definitely a good idea to line it anyway, I'd also insulate.




~Martin

 

[georgeadams]

I am like you - I live in Nicaragua and am new to smoking AND want to build my own.  OK... I read all the comments and am still looking for suggestions.  Did you build your own and do you have any advice.  [email protected]   Thanks for any comments you may make..

 

[daveomak]

Philc, morning....  Most smoking is done low and slow...  80 or below for cold smoking with cure... 160-180 for items with cure like jerky or andouille sausage....  210-250 for brisket, butts, poultry etc....  Items like turkey and chicken that you want the skin crispy can be finished on a grill or under the broiler in the oven.....  High temps like 350 are generally not used in a smoker.... Not saying you couldn't do it.....  The tender, mouth watering juiciness you get at BBQ joints would be hard to achieve... 

Now for the disclaimer.... Everyone has different recipes for spices, times, temps, sauces, smoking woods, electric, gas,and stick burners etc. and anything is possible... 

Here is a thread that explains quite a bit about smokers and burners etc.... 

http://www.smokingmeatforums.com/t/119411/new-guy-with-new-house

Dave