Calling all smokers

[Coach_Mac]

No, not that kind. I'm talking smoking meat. Does anyone have a homemade smoker? And if so, what did you use to make it? I've looked up some youtube videos on the subject but I'd like to hear what yall use.

[One Dead Fred]

I use a super market.

[Snoogans]

you bastard


You KNOW why i came in here

[Brillionaire]

We were going to make one to use during lunch at work. The idea started as a joke, but who knows. We were going to make a grill out of a 55gallon drum and use a dust collection cyclone to recirculate the smoke over the meat at high speed and pressure. I think it works in theory and might smoke the meat at a higher rate than Perez Hilton.

clever title :smoke:

[razorboy]

You can use a gas or charcoal grill effectively as a smoker. No real need to make one.

[sr71blackbird]

I saw someone use a few large Terra cotta planter pots to make one on YouTube. They even has a fan from a computer rigged into it. I like the big green egg but can't afford it. But the guy I know who wins competitions with his uses a weber bullet.

[joethebartender]

I smoke everything from ribs to turkeys on my Weber 22&1/2" one touch gold (which is a regular chrcoal grill). I use the "smokenator" for bigger cuts. The smokenator is an aftermarket stainless cutout with space for heat source, water pan, and holes to add coal/smoke wood. It lets you use the entire space of the grill body to smoke in (not just the top grill).

grill top:
http://i265.photobucket.com/albums/ii201/joethebartender/food-1.jpg

Smokenator (from their website):
http://www.smokenator.com/images/SmokenatorTop.gif

This is the best message board for Weber smokers (http://tvwbb.infopop.cc/eve/forums). I would own one if I didn't live in a garden apartment. (only allowed one grill).

[biggestmexi]

You can use a gas or charcoal grill effectively as a smoker. No real need to make one.

you cannot use a propane grill as a smoker. the propane burns into small moisture encompassing the moke which then leads the smoke not penetrating the meat.

I saw someone use a few large Terra cotta planter pots to make one on YouTube. They even has a fan from a computer rigged into it. I like the big green egg but can't afford it. But the guy I know who wins competitions with his uses a weber bullet.

Alton brown makes a smoker in one of his episodes using a terra cotta pot, and I believe an electric charcoal starter.

[boosterp]

Mine looks like this except older. (http://academy.com/index.php?page=content&target=products/outdoors/grills/smokers&start=0&selectedSKU=0263-40521-3725) I use oak and sometimes pecan to get the flavor I want. Anything from a 15 pound brisket, turkey, ham, and more has been smoked on this thing. The surface area of the grill is such that I can move the meat around while maintaining the fire to get the desired cooking time and level of smoke. This is a rather traditional and easy to make design. I have made 2 and the hardest part is getting the baffle between the firebox and the pit just the right size with the right amount of clearance to allow heat and smoke through without killing the fire. Other than that, dual thermometers on both lids and the stack at the furthest (from the fire) end and you have a champion smoker.

Edit: Mine has around 7 or 800 sq ft of cooking space if I remember correctly and two lids over the cooking space.

Example of my buddy's. (http://www.charbroil.com/Consumer/product_detail_m.aspx?ProductSeriesID=50)

[aceofspades7]

i heard good things about those smokenators - if you own a 22 inch weber, I would just get one of those. Some friends of mine had a custom smoker made years ago - it was huge - much bigger than a regular drum. They used to pull it with a CRX - very funny sight.

[~Katja~]

my sister has a really awesome one which they mostly use to smoke fish. They built it themselves out of brick and cast iron doors, it must have some sort of metal lining though and a chimney... I wish I had taken a picture, it looked really awesome and fits right in with their backyard design...

[Coach_Mac]

Alton brown makes a smoker in one of his episodes using a terra cotta pot, and I believe an electric charcoal starter.

I saw that and liked it but it's small. And he actually uses a hot plate as the heat source.

Mine looks like this except older. (http://academy.com/index.php?page=content&target=products/outdoors/grills/smokers&start=0&selectedSKU=0263-40521-3725) I use oak and sometimes pecan to get the flavor I want. Anything from a 15 pound brisket, turkey, ham, and more has been smoked on this thing. The surface area of the grill is such that I can move the meat around while maintaining the fire to get the desired cooking time and level of smoke. This is a rather traditional and easy to make design. I have made 2 and the hardest part is getting the baffle between the firebox and the pit just the right size with the right amount of clearance to allow heat and smoke through without killing the fire. Other than that, dual thermometers on both lids and the stack at the furthest (from the fire) end and you have a champion smoker.

Edit: Mine has around 7 or 800 sq ft of cooking space if I remember correctly and two lids over the cooking space.

Example of my buddy's. (http://www.charbroil.com/Consumer/product_detail_m.aspx?ProductSeriesID=50)

If I bought one, that's the one I was looking to buy because of the amount of space. I don't think I have the welding skills to make it. Also, you're showing your true Texan (and Houstonian side) by using examples from Academy.


my sister has a really awesome one which they mostly use to smoke fish. They built it themselves out of brick and cast iron doors, it must have some sort of metal lining though and a chimney... I wish I had taken a picture, it looked really awesome and fits right in with their backyard design...

If you get a chance, post a picture of it because I love the idea of a fixed brick grill. I've seen them made and they look really good.

[~Katja~]

If you get a chance, post a picture of it because I love the idea of a fixed brick grill. I've seen them made and they look really good.


they did cover the brick in stucco to match the rest of the wall it is standing at.
I'll ask them for a picture and how they did it though

[Coach_Mac]

So I made myself a smoker out of a 55 gallon drum and it cranked out sone amazing ribs yesterday.
http://i725.photobucket.com/albums/ww258/MSTexan/053.jpg
http://i725.photobucket.com/albums/ww258/MSTexan/058.jpg
http://i725.photobucket.com/albums/ww258/MSTexan/059.jpg

[boosterp]

So I made myself a smoker out of a 55 gallon drum and it cranked out sone amazing ribs yesterday.
http://i725.photobucket.com/albums/ww258/MSTexan/053.jpg
http://i725.photobucket.com/albums/ww258/MSTexan/058.jpg
http://i725.photobucket.com/albums/ww258/MSTexan/059.jpg

That's freakin cool. Let me guess, you went to Texas Tech?

[Coach_Mac]

Yes sir! Wreck 'em Tech.

[boosterp]

Yes sir! Wreck 'em Tech.

Red Raiders, one of my favorite college teams.

[hurlmon]

you cannot use a propane grill as a smoker. the propane burns into small moisture encompassing the moke which then leads the smoke not penetrating the meat.
.

What about bullet water smokers like the Weber Smoky Mountain? I know the WSM is a charcoal but wouldn't the water pan cause the same problem you mention as it adds moisture to the environment inside the smoker??

Before I got my smoker I used my propane grill (reconfigured, with a homemade smokers box for wood chips/chunks) and was able to get a nice smokey flavor and ring.

[silks]

http://i725.photobucket.com/albums/ww258/MSTexan/059.jpg


This brings a tear to my eye.

[aceofspades7]

awesome!

[hurlmon]

No, not that kind. I'm talking smoking meat. Does anyone have a homemade smoker? And if so, what did you use to make it? I've looked up some youtube videos on the subject but I'd like to hear what yall use.

I just use an ECB (el Cheapo Brinkman) that I made a few mods to so I have more control and longer burns. I've been able to get just over 6 hrs off of one load of lump (holding at about 235). it was about $50 when I got it.
http://images.lowes.com/product/039953/039953501883.jpg

[boosterp]

I just use an ECB (el Cheapo Brinkman) that I made a few mods to so I have more control and longer burns. I've been able to get just over 6 hrs off of one load of lump (holding at about 235). it was about $50 when I got it.
http://images.lowes.com/product/039953/039953501883.jpg

Those things are miracle workers. Had one that lasted a few years before it finally rusted out, did beer can chicken to perfection.

[hurlmon]

I just use an ECB (el Cheapo Brinkman) that I made a few mods to so I have more control and longer burns. I've been able to get just over 6 hrs off of one load of lump (holding at about 235). it was about $50 when I got it.


Those things are miracle workers. Had one that lasted a few years before it finally rusted out, did beer can chicken to perfection.

Yeah there are pretty good for what they are. Now I just want something bigger and better. I'd like to have a WSM for long overnight cooks but probably not till this rusts out.

[Myron Floren]

I smoke everything from ribs to turkeys on my Weber 22&1/2" one touch gold (which is a regular chrcoal grill). I use the "smokenator" for bigger cuts. The smokenator is an aftermarket stainless cutout with space for heat source, water pan, and holes to add coal/smoke wood. It lets you use the entire space of the grill body to smoke in (not just the top grill).

I have to second this post. I've got a cheap brinkman smoker and the smokenator - the smokenator is much easier to control, and takes up only the room that your existing weber takes up. With little effort, it's easy to keep the kettle at 220 for 5+ hours.

[Thebazile78]

...


Alton brown makes a smoker in one of his episodes using a terra cotta pot, and I believe an electric charcoal starter.

No, it's a hot plate with a pie plate on top of it to hold the chips:

http://www.twothirds.org/2005/09/26/smoking-pot-a-cheap-terracotta-flower-pot-smoker-ala-alton-brown/