Home Forums Hunting & Shooting Food, Cooking, and Game Preparation My smoker build

Retired? I am ddaammnn handy with my hands and tools but have zero time to work such a fine project. I am envious though my pending retirement will close that. Beautiful work.

You are a very talented and creative designer/craftsman, great job with the photo progression too!

Awesome smoker, now I got the "meat sweats"

holeeeee....

I would echo those comments! The standard of work looks exceptional.

For us less talented, an old/scrap stainless steel commercial fridge or freezer makes an excellent starting point, although probably would not look near as good as the O/P's.

Correct and my prior smoker was a repurposed steel lined chest freezer and it served me well. This is not a high tech craft. Smoking Is an old craft.

Man, that is an awesome build!! I would never have the patience to do that.

My build went something like this.

1. Drive to store and buy BGE.

2. Repeat step one four more times.

Mike

LOL at The green egg thingy. They are cute. I will give you that.

That is a fantastic build and thread! I read it and drooled over the pics while I was sitting here eating my crappy lunch.

Awesome thread and build! I wish I had the time to put together a smoker like that.

I like your style.. Your posts are great.

I don't consider my BGE a dedicated smoker, its too small but they do a lot of things well. Cute... Come on...

Do you get a creosote flavor when you let the saw dust smolder? I smoke on multiple platforms, none like your setup but I have found when things smolder instead of cleanly burn I get a creosote flavor. Just wondering if you notice the same.

I'm not sure what creosote tastes like, but if you over smoke you will get a nasty metallic taste. I've used sawdust and it works fine so long as you don't over do it.

Lets be honest. Its a grill. Thats about it. Hard to take a green egg seriously. I look at the prices of the BGE and just shake my damn head.



No, you get a thin blue to blue/white smoke with no creosote flavor. I was really impressed with it.

DIY, that is a very well crafted and thoughout project. I have a couple of comments that are based on my years of smoking. 1) Smoke is a carcinogen and IMO should be used only as a condiment meaning avoid smoking to the point of having any black on the product. 2) I'm a cold smoker only. In my smoker, on the lower rack, I use furnace filters to catch the heavy black particles of the smoke leaving the lighter smoke, to flavor the product. 3)I do not know where you live but I have found that smoking at temps below freezing condensation is hard to control especially on metal surfaces. I lined my smoker with hardiboard. The lining is for fire control. Years ago I had a smoker burn and it was a classic creosote stack fire and burned hot and fast. Only loss was the old crappy smoker and a 50 lbs of beautiful king salmon. With your previous smoking experience you probably know all of this. Great looking smoker. Thanks for sharing, smoking is fun. pak

Thanks its always good to hear the finer points and yes I smoke nearly year round but smoke the most in colder weather (I live in WI so cold weather is all I get) thats why I lined the interior with aluminum. I am from the school of thought that less is more in regards to smoke. People tend to over smoke (too much smoke, not too long in the smoker) their foods. I learned long ago that a little smoke goes a long way and a thin blue ot blue/white smoke is plenty unless I am smoking summer sausage where the outer casing is peeled and thrown away before eating. Getting through that fiberious casing means more smoke is needed. Whole meats and fish need only a little smoke for the flavor otherwise it tends to get bitter and overpowering. The bitter comes from the ashy soot (even if its too slight to actually see on the meat)

You were on a roll until you slipped this in....with this crowd.

Ya don't call a BGE a "grill" at the alter of the BGE!!!

LMAO!

Nice smoker, BTW. Need to figure a way to get some sockeyes to you to smoke for me.

Im (almost) famous for calling a spade a spade. Im plain spoken. Its an overpriced grill. Honesty should be a laudable trait.

Now that is an awesome post!!

That's where you're 100% wrong. Again, I admire your work but anything you can do with that outhouse I can do and MORE with the BGE.

And don't even get me started on the use of propane, which would eliminate you from the real pit masters of competition.

HeHeHeHeHe!


.... this will get interesting

Pretty sure DIYguy can put more chitt in his than you can.

Left yerself open fer dat.

Denny.