Smoker Plans

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This topic contains 105 replies, has 30 contributors, and was last updated by richp RichP 1 year, 2 months ago.

Viewing 15 posts - 61 through 75 (of 106 total)
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  • December 29, 2008 at 4:38 am #504631 Back to Top REPORT
    fishn521
    fishn521

    Joined: 2/2/2007
    Location: Wisconsin

    How the Heck did I miss this topic :oops: #-o

    Very Nice Rich,, I think I May attempt this, I’m really bad at woodworking, But I think this May be easy enough to build, Plus I need an excuse to Use this Turkey Fryer I’v had sitting in the box for 3 years now ..

    Great post :thumbup[/quote:1fk41wjj]

    No Kidding!!

    I think I am going to make one of these for my dad! =D/>” title=”Applause” />  <!-- s:thumbup --><img src= His smoker has seen better days.. :oops:

    January 13, 2009 at 3:55 pm #504632 Back to Top REPORT

    possumgritz

    Joined: 6/1/2006
    Here’s my smoker homebrew. I made it using an old commercial fridge. I made an external smoke box so I can cold smoke if I need to. I
    hooked up a PID controller to regulate the heat of a 1500 watt electric burner. I can get a temp accuracy of +/- 1 degree. It’s a sausage smoking machine.

    May 29, 2009 at 12:51 pm #504633 Back to Top REPORT
    mathewshooter2
    mathewshooter2

    Joined: 3/29/2009
    Looks good :thumbup Only things that worry me is the wood catching fire and probably not to easy to clean.
    June 2, 2009 at 2:37 pm #504634 Back to Top REPORT

    RLFX

    Joined: 6/2/2009
    Hay Hi to all was just wondering how much meat you can smoke at one time in it ?
    June 2, 2009 at 9:54 pm #504635 Back to Top REPORT
    richp
    RichP

    Joined: 3/18/2006
    I usually find myself limiting the amount of meat to 50#. It all depends on what you are smoking and how much time you have.

    50# of summer sausage works great.

    50# of country style works great too if you want to hang it in two levels, which I don’t usually do because I have lots of time on my hands and don’t mind doing the smaller one level batches. But then I only smoke country style for about 30 minutes, so it is no problem. Some people like tons of smoke and hang country style in the smokehouse for several hours. Too much smoke gets way to bitter for my tastes and can ruin a good batch of any kind of meat.

    Your tastes may vary.

    August 28, 2009 at 4:11 pm #504636 Back to Top REPORT

    bayman

    Joined: 8/25/2009
    :)
    August 28, 2009 at 4:11 pm #504637 Back to Top REPORT

    bayman

    Joined: 8/25/2009
    Hey Rich, I found your post last weekend and had to build it rite away. Anyhow here are a couple pics of my smoker i built with the plans you provided. And it works perfect. Wheels are to come later. Thanks.
    August 28, 2009 at 9:44 pm #504638 Back to Top REPORT
    richp
    RichP

    Joined: 3/18/2006
    Nice work! I hope you enjoy using it as much as I do mine. :thumbup

    And I like the door handle, nice touch.

    November 22, 2009 at 12:26 am #504639 Back to Top REPORT

    thresher52

    Joined: 11/20/2009
    Thanks for the plans, I am just about done building it..We will be butchering hogs the end of the month and I will start out slow doing some bacon.. Can’t wait to try it. I am new to Meat Smoking,, any tips with this unit? Can you do turkeys?
    November 24, 2009 at 4:06 am #504640 Back to Top REPORT
    richp
    RichP

    Joined: 3/18/2006
    You can absolutely do turkeys. I do them all the time, but I only smoke them to flavor, and then I freeze them and cook them in the oven when we are itching to have one. If you have lots of patience I’m sure you can cook them fully in the smoker, but I sure wouldn’t actually be adding smoke to them the whole time.

    The biggest mistake people make when they start out smoking is oversmoking. It’ll make the meat bitter. Easy does it. Practice makes perfect. Everyone’s taste buds are different, but you will figure out what is right for you.

    The second biggest mistake is overcooking. You’ll figure that out too.

    I’m assuming you are brining the bacons and turkeys before smoking, correct? If you need a good brining recipe that works for either, let me know via PM and I can fix you up. For those bacons, get them good and warm in the smoker, and then run a couple pans of smoke on them. That’ll be plenty.

    One more thing, you should never have to smoke anything at a temperature higher than 200 degrees. There’s just no need for it.

    Good luck, let us know how it works out.

    December 1, 2009 at 7:50 am #504641 Back to Top REPORT

    boatdog68

    Joined: 11/23/2009
    hi rich, great plans! i’m getting ready to build one this week and i was wondering if you finish the outside of the wood, it kinda looks like clear stain in one of your pics. i would like to leave it outside (not much garage space), do you have any suggestions as to modifications needed to do this?
    December 1, 2009 at 11:26 pm #504642 Back to Top REPORT
    richp
    RichP

    Joined: 3/18/2006
    I do put a clear deck treatment sealer on the outside of mine, but I store it inside.

    If I was going to build one to leave outside, I think I would fine a quality primer and paint and go that route.

    I don’t know, the elements are pretty tough on plywood.

    Can you keep it covered with a tarp of some sort?

    December 2, 2009 at 6:08 am #504643 Back to Top REPORT

    boatdog68

    Joined: 11/23/2009
    Well…..i got the plywood cut and now that i see just how big its going to be…. i think i can shoehorn it into the garage.
    December 21, 2009 at 10:59 pm #504644 Back to Top REPORT
    gunner7800
    Gunner7800

    Joined: 12/7/2009
    Anybody have any hints on where to get a burner for cheap? Maybe even a regulator?
    December 22, 2009 at 5:08 am #504645 Back to Top REPORT

    thresher52

    Joined: 11/20/2009
    I bought a used one on Craigs list. Menards has the 1/2 psi regulator and I think they also sell just the burner(not the pan) for 29 bucks…
Viewing 15 posts - 61 through 75 (of 106 total)