Outdoor Smoker Build

[RustyTrailer]

Hi all. I'm designing an outdoor smoker. I have a nice location outside just waiting to build. Constructed from Concrete block, mortared joints. I'm also lining the firebox and cooking chamber with firebricks. Basically, going all out. I used the Feldons calculator, and everything checked out from a sizing standpoint. My go to wood is Hickory.

I 'm looking for some feedback from the experienced builders. Does anything stick out that can be improved? I'm wondering if my firebox door is too small. It's 10''x10''. My cooking chamber is 75-1/8'' High x 21-5/8'' wide x 21-5/8'' in length. I'm wondering about how many rings of sausage or kielbasa I can hang in there. My firebox is 21-5/8'' High x 21-5/8'' Wide x 28'' length. I have about 21'' of draft intake from the firebox to the cook chamber. I plan on putting the chimney on the side, way up top. The reason for that is so I don't have anything falling down on my meat. Please keep in mind that I left some items out of the drawing for clarity reasons. Thank you, much appreciated. Please see attachments.

 

[JLinza]

Welcome from Colorado. No advice on my end, but lookin forward to seein that bad boy in action

 

[RustyTrailer]

Thank you. I'm here in the Northeast. I have my work cut out for me but I know I can do it. My past masonry experience will help. I'm anticipating a complete build, finished by September providing everything goes ok. Between traveling and work alone eats up time, plus other activities of upkeep. There basically isn't enough time in the day. It's going to be fun working on it. I still have some research and sizing surveys to complete. I'm taking over the family tradition.

 

[Winterrider]

Will be following this build .

 

[Elf@shore]

Hi! Awesome Build Plan !
IMO: I would research a larger Firebox door ? You May regret it being too small ?
Not sure what Yur intake is to the fire box, Might want to build a hinge to crack the door ?
MY Mistake I now see the intake vents !
Take a look @ The Pro pit builds ? See what they use ?
I am far from an expert ! That,s all I picked up from THE EXPERTS! reading . LOL!
Just an idea? Hope that helps !
Last thought:! During Yur build, Think twice about adding Metal inside : It will be prone to rust over time and be difficult to fix !? ( Inside Yur Build)
I had a masonry chimney built for a Coal stove to heat my house. Had extreme heat, It was Fine !
All Masonry : No Issues. Only the ash clean out door was metal.

 

[RustyTrailer]

I thought the same. Door is too small. It's hard to find a nice sized door, even something from online auction, ebay. I have two intakes in the front. Pro pit builds. I'll have to have a look. Is it a website?

 

[smokerjim]

You can check out places that sell fire places for a door, get a good one the first time so it doesnt warp in you. I learned this from experience.

 

[RustyTrailer]

I think 1/4" steel plate would suffice. Perhaps it's best to fabricate it to preferred size. Stainless steel would cost a fortune so carbon steel would be first choice. Finding something online in cast iron would be great.

 

[SmokinEdge]

Welcome from Colorado.
I highly recommend you buy the book “Meat Smoking and Smokehouse Design “ by Stanley Marianski.

https://www.amazon.com/Smoking-Smok...dd634afae5a8da0c1685ca3&qid=1749476883&sr=8-3


I have it and it’s an invaluable read and reference for anyone interested in building their own smokehouse.

I built one kinda similar to the one you posted although it was just dry stacked so I could easily change or improve design.

Really the first thing to consider is what you intend to use the smoker for. Smoking sausages and cured meats? Or more for BBQ?

 

[realdocBBQ]

As SmokinEdge said, a lot of this depends on what you're going to do with it primarily, as well as how you're going to feed it.

Is this primarily just for smoking sausages? That's all you mentioned, so I assume (maybe wrongly) that this is the primary purpose of this smoker?

That's about a 150 gallon cabinet build. Plenty big enough for a LOT of sausage smoking. Hundreds of pounds at a time, if you do it right. Multiple levels of hangars or shelves, which I assume you are planning.

Are you going to be feeding coals in with a shovel? Or using firewood? All low temp, or some high temp smoking?

I think that firebox door needs to be larger, regardless. 10x10 is fairly small for running a smoker of any type, unless you're just doing cold smoking with something like pellet tubes or sawdust trays or something. I would want at least a 15 or 16" door, bare minimum. 18-20" if possible. This is to be able to manage the fire well, shovel coals and logs around, as well as shoveling it out when done and cooled down to ashes.

One of mine is 17.5" inner pipe and that's as small I would want to go.

I can use my shovel in this one, but putting larger logs in, I am limited to lengthwise, not crosswise.

This one is MUCH better in terms of being able to manipulate things:

That's a 24" pipe, I am not sure if I made the door 20" or not, but it is MUCH better.

And THIS one... well... this one is like a wide open furnace I can throw bodies into!

Same 24" pipe, but a full-width door.

Personally, I likes 'em big. I love having room to shovel around the coal bed and add larger logs, etc. I see no down side to it, really. It's just win/win.

 

[RustyTrailer]

My primary reason is for smoking kielbasa. When my grandfather and my father were into it, they would smoke 50pds sometimes 100pds if my memory serves me correctly. They would do it during the holidays, Thanksgiving, Christmas, New year and Easter. They would deliver to friends and family members and the rest I ate. My father always used Hickory, sometimes mixed with oak, sometimes apple wood.

That's my initial reason for this build. Maybe sometimes I plan on smoking salmon, cheese, etc. I believe my father smoked at 175-200 degrees. I would have to dig up the recipe.

Otherwise, as we speak I'm designing a bigger door. Maybe move the intakes to the side.

 

[RustyTrailer]

My primary reason is for smoking kielbasa. When my grandfather and my father were into it, they would smoke 50pds sometimes 100pds if my memory serves me correctly. They would do it during the holidays, Thanksgiving, Christmas, New year and Easter. They would deliver to friends and family members and the rest I ate.
That's my initial reason for this build. Maybe sometimes I plan on smoking salmon, cheese, etc.

As SmokinEdge said, a lot of this depends on what you're going to do with it primarily, as well as how you're going to feed it.

Is this primarily just for smoking sausages? That's all you mentioned, so I assume (maybe wrongly) that this is the primary purpose of this smoker?

That's about a 150 gallon cabinet build. Plenty big enough for a LOT of sausage smoking. Hundreds of pounds at a time, if you do it right. Multiple levels of hangars or shelves, which I assume you are planning.

Are you going to be feeding coals in with a shovel? Or using firewood? All low temp, or some high temp smoking?

I think that firebox door needs to be larger, regardless. 10x10 is fairly small for running a smoker of any type, unless you're just doing cold smoking with something like pellet tubes or sawdust trays or something. I would want at least a 15 or 16" door, bare minimum. 18-20" if possible. This is to be able to manage the fire well, shovel coals and logs around, as well as shoveling it out when done and cooled down to ashes.

One of mine is 17.5" inner pipe and that's as small I would want to go.

View attachment 719744




I can use my shovel in this one, but putting larger logs in, I am limited to lengthwise, not crosswise.

This one is MUCH better in terms of being able to manipulate things:

View attachment 719745

That's a 24" pipe, I am not sure if I made the door 20" or not, but it is MUCH better.

And THIS one... well... this one is like a wide open furnace I can throw bodies into!

View attachment 719746

Same 24" pipe, but a full-width door.

Personally, I likes 'em big. I love having room to shovel around the coal bed and add larger logs, etc. I see no down side to it, really. It's just win/win.

I assume that's 1/4" thick?

 

[realdocBBQ]

My primary reason is for smoking kielbasa.
...
I assume that's 1/4" thick?

The inner portion of the 'vault' doors is 1/4", the outer is thinner. The single layer door is 1/4". I've done 3/16" on a firebox and door, but I don't think I would do it again. 1/4" minimum.