Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Home Built Smokers

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Home Built Smokers

    Whos running home made rigs? I'd love to see some. Love to build a "rat rod" kinda smoker at some point.

    #2
    As mentioned, I'm converting an old refrigerator into an electric smoker. Later I figure on getting it to burn charcoal as well

    Comment


    • Papa Bob
      Papa Bob commented
      Editing a comment
      Great idea for smoking home made hot links!

    • _Keith
      _Keith commented
      Editing a comment
      And five or six butts, as it turns out!

    #3
    I built a UDS from a kit. does that count as homemade

    Comment


    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      I'm thinking so in my book. Love to see it and the frigeasmoker

    #4
    I made a mini-WSM from a Smokey Joe and an aluminum pot. Does that count?

    Comment


      #5
      I have made cardboard box smokers in the past, in fact the first brisket I ever did was in a cardboard smoker.

      Comment


      • Ol' Timer
        Ol' Timer commented
        Editing a comment
        Wait, What ?

      • Papa Bob
        Papa Bob commented
        Editing a comment
        Alton Brown style!

      • Papa Bob
        Papa Bob commented
        Editing a comment
        I should have read farther.

      #6
      They all count in my mind. Any pics. Wow a brisk it in a box. There's got to be a story in that.

      Comment


        #7
        I have been cookign some good meat on this thing.

        Comment


          #8
          Thanks for the pics JR. CHAMP how did the box brisket turn out? IQ. I got a 1991 smoky joe that jonesin to be a mini just waiting for the right deal on the steamer pot.
          Last edited by Jon Solberg; July 25, 2014, 07:32 PM.

          Comment


            #9
            it took forever to cook a brisket; like 20 hours, I got the idea from an Alton Brown show on Food Network about 10 years ago. I don't think I have any pics though. It actually worked well for small cuts, it took a little dialing in. I made some great ribs with the system. It was on the back porch and got ruined from sun and the elements.

            Comment


              #10
              This guy started out as a Bradley electric smoker, I dismantled it and reused the bisquitte feeder and original stainless trays. The original unit came with 4 trays, this unit will now uses up to 38. I installed 2 heating elements ( 1 500W and 1 1000W). On top I installed a temp loop controller that will maintain whatever temp I enter ( I have not tested it over 250 Deg). On the back is a louver and fan for running the unit as a dehydrator. There is 1.5" of insulation covered with tile backer board. It may look like something only a mother could love but when a 150 lb hog hits the kitchen table and this years deer has filled up the freezer it can be a life saver.

              Comment


                #11
                As requested. Later on, I ran the temperature too high and burned a good amount of the cardboard insulation. I have rockwool on its way to me, and I'll be going ahead and making it able to use both electric and charcoal.

                Comment


                  #12
                  Oh yeah. I've got two already. About to build another four more!

                  Have plenty to tell on the build process and specialisations (UDS Specifically for sausages on the way)

                  Comment


                    #13
                    Here is my home built smoker before it was ever used. Doesn't look like this anymore! Haha My Dad and I built it a little over three years ago. It's about 6' tall, made from ash wood, cement board and sheet aluminum. I use the base from an old Brinkmann bullet smoker for my firebox but have plans for a more form fitting one this fall. I wouldn't trade this smoker for anything!
                    Last edited by Virginia Dave; July 31, 2014, 10:23 AM.

                    Comment


                    • Marauderer
                      Marauderer commented
                      Editing a comment
                      Tell us more about your really neat looking smoker and some current pics. I am very interested in making one of them

                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      Can you post some more recent pics of this thing? Looks like you guys killed it!!

                    #14
                    Here's a few more pics of my smoker.

                    Marauderer My sister was getting married a few years ago and she wanted enough pulled pork to feed a small army so we had to figure out a way to do it! My Dad is a master wood worker/metal fabricator and after a little research on the internet, this is what we came up with. I use a few bricks to cover the draft holes on the bottom to control the temperature.
                    Last edited by Virginia Dave; July 31, 2014, 07:37 AM.

                    Comment


                    • Marauderer
                      Marauderer commented
                      Editing a comment
                      That pic that shows the big pot of coals, how lng does that last smoking?

                    #15
                    I start with one chimney full and a little hickory. That usually lasts around 3-3.5 hours. After that I add a about a quarter chimney every 2-3 hours until I'm done. I think that pic is at the end of the cook.

                    Comment


                    • Marauderer
                      Marauderer commented
                      Editing a comment
                      So is a chimney the pot of coals? And you control the draft/air by covering the air holes in the bottom only. There is no draft control vent on the top? You just let it leak out the doors? What Temp are you controlling to in the box? 225-250*F?

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo
                  Meat-Up in Memphis