Post Pics of your Smokers!!
My uncle is the primary builder as he has all the construction experience. I'm just telling him what we need and he's making it happen. I help out where I can. I just found someone selling a turkey fryer set-up on craigslist for $10 and if I can get my hands on that I'll use it for the internal heat source. The smoker is most likely going to be a concrete water-meter box (top photo HERE). It's got a 3" inlet in front and the same in the rear with a hinged iron lid. The smoke'll leave the water box in 3" duct, jump up to 4" real quick and stay 4" into the smoker inlet.
At least that's the current idea. We'll also use concrete sheeting on the base and as a diffuser plate.
At least that's the current idea. We'll also use concrete sheeting on the base and as a diffuser plate.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
OK, I'm 90% done. Just need to add a couple fasteners to keep the door closed, get it in place and add the ducting and the horizontal bars for the dowel. Oh and paint, while I love the rustic look this is a but too rustic.
We added an extension to the incoming duct and drilled some holes for diffusion. You can also see the outlet pipe on the upper right of the top.
We added an extension to the incoming duct and drilled some holes for diffusion. You can also see the outlet pipe on the upper right of the top.
Actually that inlet will be to pipe in smoke generated in a box about 4' away. When I need internal heat for hot smoking I'll use a propane burner with a cast iron pan for smoke. Not shown is a piece of durock cut for the bottom of the unit to protect the wood below the propane burner. Oh, and the end of the diffusion duct is capped.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Because I'm in San Diego my biggest challenge will be keeping it cool during the summer so no insulation at this time. My uncle and I kept referring to this as just a big experiment and after we learn a bit more we'll begin talking about a more customer unit. But now I'm getting ahead of myself. Thanks for all the kinds words.
Hi Jer,
Checking weather underground you should be able to cold smoke from now until mid February. Then you can start hot smoking. You will be ok.
Enjoy it. As long as the wood just smoulders it will last along time but when it flames you don't get much smoke and the wood burns quite quickly.
Checking weather underground you should be able to cold smoke from now until mid February. Then you can start hot smoking. You will be ok.
Enjoy it. As long as the wood just smoulders it will last along time but when it flames you don't get much smoke and the wood burns quite quickly.
Ross- tightwad home cook
That was the general plan. Should be up and going in a couple weeks.ssorllih wrote:...you should be able to cold smoke from now until mid February. Then you can start hot smoking. You will be ok.
Regulated mostly by airflow, correct?ssorllih wrote:As long as the wood just smoulders it will last along time but when it flames you don't get much smoke and the wood burns quite quickly.
Cold smoking Country Hams , pics
Made a cold smoking attachment for my large smoker , tested out on my small 1 this weekend , no heat rise , did an awesome job !!!!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Yeah I know how you feel Uwanna. I've got a state certification for welding and my welds don't look that good! I believe this ol' Toolhawk must be some kind of "ringer" eh?
Very nice work Ray. How did you prepare the hams? Dry? Keep up the great work!
Best Wishes,
Chuckwagon
Very nice work Ray. How did you prepare the hams? Dry? Keep up the great work!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!