I'm quiet new to the smoking world. and decided to try and build my own smoker.
I built a vertical smoker from two old metal water tanks, with a valve in the middle of the two chambers for controlling the amount of smoke and heat going to to the cooking chamber, and another valve on top of the chimney.
i decided to make a vertical smoker to maintain even temperature more easily, and two separate chambers to prevent any direct fire on the meat.
In my first try I got some nice clean smoke going on, but i had to be all the time near the smoker and add coals to regulate the
temperature to 230 degrees. If i left the smoker alone it would maintain a temperature of about 175 for a long period of time. I also prepared new coals in a fire pit near the smoker, and added them to the fire chamber, because I was afraid i would get grey or black smoke if i added new wood directly to the fire chamber and get smog on the meat, if i had fire in the chamber instead of slow burning coals.
Wanted to ask if there is any problem with the design or the way i am regulating the temperature.
hope to learn a lot from this try and hopefully get some tips from the experienced people here on how to get better at this.
thank you in advance
I built a vertical smoker from two old metal water tanks, with a valve in the middle of the two chambers for controlling the amount of smoke and heat going to to the cooking chamber, and another valve on top of the chimney.
i decided to make a vertical smoker to maintain even temperature more easily, and two separate chambers to prevent any direct fire on the meat.
In my first try I got some nice clean smoke going on, but i had to be all the time near the smoker and add coals to regulate the
temperature to 230 degrees. If i left the smoker alone it would maintain a temperature of about 175 for a long period of time. I also prepared new coals in a fire pit near the smoker, and added them to the fire chamber, because I was afraid i would get grey or black smoke if i added new wood directly to the fire chamber and get smog on the meat, if i had fire in the chamber instead of slow burning coals.
Wanted to ask if there is any problem with the design or the way i am regulating the temperature.
hope to learn a lot from this try and hopefully get some tips from the experienced people here on how to get better at this.
thank you in advance
Attachments
Last edited:
