wanting to make a (meat) smoker

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We would like to make our own smoker but don't have any idea on how to do it.Any suggestions would be very welcome.

-- Latitia Badgett - from Missouri (snowmanb@grm.net), November 21, 2001

Answers

Response to wanting to make a smoker

ever see an outdoor brick BBQ?? just close it all in. A metal box with a place for a fire,,,, a wood box,, with a pipe or trench leading from a hole wherer the fire is to let the smoke in,, your oven with grease spilled on the burners,, a thousand more

-- stan (sopal@net-port.com), November 21, 2001.

Response to wanting to make a smoker

If you really know how to smoke things then the problem will solve itself. If you don't know how to smoke things then read things with pictures. Really the smoker is defined by what you're smoking. You can smoke a turkey with a foil lined box over a charcoal fire and wood chips. It gets bigger from there

-- Ed (smikula@bellsouth.net), November 21, 2001.

Response to wanting to make a smoker

Lattitia i made mine from a old metal lined refrigater works good but its hard to keep at home. some ones always got it borrowed. Bob se,ks.

-- Bobco (bobco@kans.com), November 21, 2001.

Response to wanting to make a smoker

A 10 x 10 ft storage building on a 4 ft tall platform. Set a woodstove at ground level so that the flue can attach to the side of the building near floor level and an exhaust flue at roof level on the opposite wall. Hang the meat, stoke the stove with soaked hickory and let the smoke do the work.

-- Jay Blair in N. AL (jayblair678@yahoo.com), November 22, 2001.

Response to wanting to make a smoker

We need to build one before this time next year too. I had the hog we bought processed at the same butcher I always use.......but the price of smoking the bacon and hams was astronomical. I felt like I was over a barrell this year...had to do it, but not next year..we will smoke our own!!! (he does do a great job though)

-- Jenny (auntjenny6@aol.com), November 22, 2001.


When we lived in Ohio we built a 2 and a half foot by 3 foot inside diameter stone smokehouse. It was 6 feet tall and we put a reinforced cement roof on it. Inside we put a large steel grate about a foot and a half over where the fire would be built and put tin on that to difuse the heat from the fire. Above that we had racks to put the meat on. We would build a small smokey fire out of preferably Apple wood, next would be Hickory or Cherry. We smoked hams, bacon, catfish, you never lived till you ate smoked catfish, trout, salmon, turkey, chickens, cornish hens, jerky, and a bunch of other stuff. It all turned out delicious. There is a difference between cold smoking and hot smoking though, we did all ours in the hot smoking mode as this actually kinda "cooks" the meat. Cold smoking takes a lot more time and is a lot more involved but it will preserve the meat longer. It was fairly simple to build and once your done it will last you a lifetime. Good luck and if there is anything I might be able to help you with just let me know. Have a great day. Deb

-- Deb (borgia@northernnet.com), November 23, 2001.

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