Here’s a picture of the diffuser being centered with the burner air intake.
And a diffuser on top of the smoker to be used as a vent and to control heat.
I believe that one is a 2 1/4″ x 10″, but about any size will do. It beats trying to come up with some fancy chimney like I have done in the past, and it works great.
I’m trying to speed this up with a few pictures.
The catch to hold the bottom door shut:
A couple of dowels to hang meat on:
And a rack to lay meat on:
Joined: 8/4/2004Man that is GREAT! Thanks for taking the time to do this for us.Looking down at the burner:
My pan for wood chips and a cover to slow the burning:
A lip glued in to keep the door from going beyond closed:Two thermometers every smoker needs to have:
The smaller one is for probing the meat, such as summer sausage or turkey, to make sure it is cooked thoroughly.
The bigger one is for monitoring the smoker temperature. I like the 4″ dial, I can see it out my window and don’t even have to hardly get off the couch to see it.
Another nice addition, wheels! Everyone needs wheels, right? I store my smoker in the garage, and then wheel it outside when I want to use it. It’s just safer that way.
[/img]Well folks, I think I’ve about covered all I know to share at the moment, and if you have any questions or I wasn’t clear on something, just let me know. If the task looks daunting, it really isn’t. If you do woodworking or have a friend that does, it is a snap. I typically take about 6 hours to do one of these from start to finish, so it isn’t that tough.
Looking back, I forgot to mention, the thermometer for monitoring the smoker temp can be installed about anywhere. Just drill yourself a 1/4″ hole wherever you want it, but keep it in the upper portion of the smoker as that is where the majority of the heat will be. I put mine in the side. The thermometer cost me about $35.00 so when I’m not using it, I store it in the house where I know it will not get messed with.
I have some information on where to buy the burners and thermometers pretty reasonably, I will look for that information and post it if anyone is interested. I know at one time I kept track of how much I stuck into one of these units, and it was right around that $200 mark. Not bad considering what you can do with it, which is just about anything.
One more thing: This smoker is made of wood. Wood burns if it gets too hot. [/i:3a6sykx7]I’ve been using one of these for 10+ years, and I have never had a problem. But you need to know what you are doing. So keep that in mind, ok? My brother-in-law actually took his temp up to 350 degrees and it held together. I don’t go over 210 degrees. Ever. It’s just not necessary. So I’m telling you, if you build one use it responsibly. Mine works great, it has had hundreds of pounds of meat through it, and it is going to last me a long long time.
Joined: 8/17/2004Rich, thanks for the pics, the detailed instructions, and all the tips throughout the project. I used home built smokers for a long time and finally broke down and bought one last year but I see myself building yours this winter, it looks great. The peek into your shop also reveals a great looking woodshop, the cabinets and the smoker tell us you’re quite an accomplished woodworker. With the help and pics you provided I have no doubt that anyone will be able to build one themselves. Thank You for sharing. The link I’ve added is a great source for sausage and smoking supplies. It’s a local place and I get most of my spices and seasonings there.
Rich, thanks for the pics, the detailed instructions, and all the tips throughout the project. I used home built smokers for a long time and finally broke down and bought one last year but I see myself building yours this winter, it looks great. The peek into your shop also reveals a great looking woodshop, the cabinets and the smoker tell us you’re quite an accomplished woodworker. With the help and pics you provided I have no doubt that anyone will be able to build one themselves. Thank You for sharing. The link I’ve added is a great source for sausage and smoking supplies. It’s a local place and I get most of my spices and seasonings there.
Joined: 1/14/2006The only thing missing
Your own label.
That’s a pretty fine carpentry job.
Many thanks for the great pics and post.
I can see many guys getting ouit the tools and lumber…
Joined: 2/6/2006Nice looking smoker you got there. Thanks for the tips .
Joined: 9/27/2005exellent job rich im actually gonna try this this winter, im printing as we speak
Joined: 2/2/2005You put a lot of work into the post and plans thanksYou’re welcome, everybody. I hope you all build one, you won’t believe how easy it is to control the heat in one of these. And you can smoke about anything from summer sausage to turkeys to jerky.
I used my first one for about 8 years and the inside of it was pitch black, and a friend talked me out of it and he has been using it for at least 2-3 years. It gave me a chance to build another and I started this quest to make them look nice. I’ve probably made about a dozen of them so far for others.
I was getting the burners from the factory, they are rejects that come back. Out of the dozen I have bought I have yet to find one that had anything wrong with it. And they were costing me less than $30, I think. It’s been a while, so I will see if they are still available and post a number if anyone needs it.
Anyway, good luck if you decide to build one, and just pm me if you have any questions.STICKY!AuthorPostsViewing 15 posts - 16 through 30 (of 107 total)
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