Anyone build their own smoker?

[ch312]

Just wondering who else has made their own smoker and how it worked out. I successfully converted an old all steel fridge into a big smoker that's very efficient due to the insulation which also helps maintain constant temperature and I opted for propane as it's the cheapest to operate and I don't have to mess with any extension cords.

 

I'll post some pics tomorrow of the unit to possibly help anyone who is considering building one. Total cost was under $75 for a high capacity unit that's able to function all year round. Thanks Kijiji...

 

The first small chunk of meat that was a test run. It sure didn't last long

 

 

[manitoubass2]

Mmmm looks good!!! Thats essentially the same set up i had until a "friend" borrowed it. Probably make another in the spring since we have a spare fridge in storage. Imo it cooks more evenly then other options and is indeed high capacity like you mentioned, win win. Now if i could only get some lakers to smoke lol, i suck at laker fishing

[GBW]

I sure am wanting to know more on the old fridge conversion. I have an older Westinghouse unit (still works too!) with the snap style door handle. It's either going to be a mini draft fridge or a propane smoker. Looking forward to more on this post as I have used and make other smokers (wood frame with electric hotplate) in the past.

[manitoubass2]

Its not hard. And GBW thats the same make of fridge i used my first time. There is really nothing to it, and some air intake near the bottom and a couple exhaust holes at the top. The old style fridges are the way to go

[i2cool2fool]

Mmmm looks good!!! Thats essentially the same set up i had until a "friend" borrowed it. Probably make another in the spring since we have a spare fridge in storage. Imo it cooks more evenly then other options and is indeed high capacity like you mentioned, win win. Now if i could only get some lakers to smoke lol, i suck at laker fishing

After your next one is built, let me know if you are looking for a spare "friend". LOL

[GBW]

Its not hard. And GBW thats the same make of fridge i used my first time. There is really nothing to it, and some air intake near the bottom and a couple exhaust holes at the top. The old style fridges are the way to go

I will need to take some pic's and send to you then as there are some spots that concern me due to heat.

BUT I know it could make a killer draft fridge too! If I do that; I will just sell it. Use the cash I make to then make a SOLID smoker.

[davey buoy]

This could get interesting,I'm listening! .

[manitoubass2]

I will need to take some pic's and send to you then as there are some spots that concern me due to heat.

BUT I know it could make a killer draft fridge too! If I do that; I will just sell it. Use the cash I make to then make a SOLID smoker.

sure!

[manitoubass2]

After your next one is built, let me know if you are looking for a spare "friend". LOL

lol, as long as you dont bring it to the river and leave it, only to find out the next day the water has risen 17ft. More pissed off about it being in the river then actually not getting it returned

[GBW]

sure!

check PM as they have changed ptotobucket since I last used it. Just PM'ed ya a video of the Westinghouse.

[ch312]

I sure am wanting to know more on the old fridge conversion. I have an older Westinghouse unit (still works too!) with the snap style door handle. It's either going to be a mini draft fridge or a propane smoker. Looking forward to more on this post as I have used and make other smokers (wood frame with electric hotplate) in the past.

 

Any fridge will work as long as the interior is steel. Plastic leaves a distinct taste on your food and the general consensus is that it's unhealthy to have anything plastic inside the smoking cabinet. Many old fridges have a steel interior that is coated with porcelain which makes it ideal for a smoker, but makes drilling and cutting holes difficult as the porcelain is so hard. Matter of fact, in order for my dewalt hole saws to cut through the steel I had to use a steel punch to chip the porcelain in a circle to expose bare metal so the hole saw could cut it. To drill holes for screws I had to use a punch first to chip off the porcelain. Hard stuff.

 

With many fridges you'll need to remove some plastic trim on the interior and replace it with sheet metal or aluminum. Many doors are plastic lined so it's common for the entire interior of the door to be replaced with sheet metal.

 

 

Permatex red high temp silicone that's found in the auto section at Canadian tire is food safe and perfect for sealing holes. I used this to make a door seal (factory rubber should not be used) by taping it off, applying a heavy bead of silicone to the fridge side, and I used Pam as a release agent so the silicone wouldn't stick to the door when I closed it. The next day I had a perfect seal.

 

 

I'm heading out hunting right now and will take some pics when I get home this afternoon.

[Big Cliff]

I sure am wanting to know more on the old fridge conversion. I have an older Westinghouse unit (still works too!) with the snap style door handle. It's either going to be a mini draft fridge or a propane smoker. Looking forward to more on this post as I have used and make other smokers (wood frame with electric hotplate) in the past.

Bring that sucker out here Geoff, (or I can come and get it if necessary), I just picked up a nice little hotplate at CTC (with the idea of building a smoker, just need a cabnet) so we would have a heat source, I have all the tools we would need to make any holes in it for vents. We can set it up in a corner of my garage and smoke fish/meat/anything we want. And I already have a beer fridge in the garage.

[GBW]

Bring that sucker out here Geoff, (or I can come and get it if necessary), I just picked up a nice little hotplate at CTC (with the idea of building a smoker, just need a cabnet) so we would have a heat source, I have all the tools we would need to make any holes in it for vents. We can set it up in a corner of my garage and smoke fish/meat/anything we want. And I already have a beer fridge in the garage.

I have the propane heat source and everything else ready to go. Now to just get it to my garage to start working on it.

[limeyangler]

lol, as long as you dont bring it to the river and leave it, only to find out the next day the water has risen 17ft. More pissed off about it being in the river then actually not getting it returned

 

i'll probably get it first cast…like your old fishing rod

[manitoubass2]

 

i'll probably get it first castlike your old fishing rod

hahahaha, true! Nah i got it out a few weeks after the water went down. It lodged up on the sandbar beating crap by ice/logs

[Steelheadphycho]

I built an "ugly drum smoker" using a food grade 55 gallon drum and an old propane grill. The replacement grates for weber charcoal grills fit perfectly inside the I.D. Of the drum. Use nuts and bolts as pegs to hold the grates as shelves. Using a 1 1/2" hole saw, I put holes in the bottom for air. Placed the propane burner in the bottom of the barrel and cut a sheet steel circle to cover it. Leaving an inch or so around the edges for heat to rise past. Cut an access panel in the side to place hickory chunk and to keep my hydrator full of apple juice. On the lid, I used a scrap brass ball valve from work as a damper to control the air/smoke flow. I'm soaking my iPhone with saliva just describing it!! I found ALOT of info on the web to build this and I have a full fab shop and machine shop at my disposal which makes it easy. Not to mention I come from a long line of technical red necks..... MERICA!

[manitoubass2]

Dood thats neeeeiiiice!

[GBW]

Dood thats neeeeiiiice!

OH yeah, what he said!

I SO want that...

[davey buoy]

That smoker looks bad a$$. Nice job!!!!!. I also have access to most of what you mention.hmmmmm.

[ch312]

This is my high capacity high efficiency unit that cost less than $100 to put together. It holds the heat so well that the burner I used raises the temperature too high even when it's on it's lowest setting. To get the flame even lower I had to install a valve between the regulator and burner control which limits the amount of propane even farther.

 

It looks filthy, but it was spotless and bright white after I scrubbed it twice prior to seasoning the unit. It may have been overkill, but I let it smoke for 24 hours before I used it for the first time.

 

Painted her up to look purdy...

 

 

Chimney with baffle...

 

 

This controls the intake baffle that's in the middle under the burner...

 

 

The burner with the intake hole beneath. Excuse the mess, I need a bigger drip pan...

 

 

Showing where I had to remove the plastic trim from the door and replaced it with aluminum...

 

 

3/4" angle to hold the racks...

 

 

This is the door seal I made with the high temp silicone...

 

 

This shows how I replaced the plastic trim with aluminum around the perimeter and the large capacity of the unit...

 

Edited November 27, 2013 by ch312

[Steelheadphycho]

Nice work ch312!

Building them is a blast!

Using them makes it all worth it.

 

Gonna try to smoke some Boston butts (I love saying that) over the weekend. Ill post some food porn if I do

 

 

Happy Thanksgiving!

[Freshtrax]

Ch312 can you share some details about the burner, and where the wood goes ect.?

[ch312]

Nice work ch312!

Building them is a blast!

Using them makes it all worth it.

 

Gonna try to smoke some Boston butts (I love saying that) over the weekend. Ill post some food porn if I do

 

 

Happy Thanksgiving!

 

Thanks! We've done 4 chunks of meat in the smoker already and can't believe how much easier it is to use compared to the small electric store bought one I used before that gave some pretty poor results. We'll be using this one quite a bit all year round.

[ch312]

Ch312 can you share some details about the burner, and where the wood goes ect.?

 

The burner is from the side burner of a BBQ that you'd use for frying or boiling stuff. With a fridge that holds so much heat it's hard to find a burner that will allow for low temps for smoking cheese, fish, jerky, etc and even this one needs a valve to make the flame smaller than the original BBQ adjustment will allow.

 

In the picture of the burner you can see an oven rack over top of the burner and this is where the coffee can sits. You put the wood chips in the coffee can which is a perfect container because of the high sides that prevent the wood from catching fire from hanging over the edge. On the rack above this you place a pan full of water which serves a few purposes. It acts as a heat sink to help maintain even temperature, puts moisture into the air to help keep meat moist, and catches the drippings to make the best sauces and gravies around.

 

 

You can buy burners from online smoker supply stores, but I chose the free option from a scrapped BBQ

[davey buoy]

 

The burner is from the side burner of a BBQ that you'd use for frying or boiling stuff. With a fridge that holds so much heat it's hard to find a burner that will allow for low temps for smoking cheese, fish, jerky, etc and even this one needs a valve to make the flame smaller than the original BBQ adjustment will allow.

 

In the picture of the burner you can see an oven rack over top of the burner and this is where the coffee can sits. You put the wood chips in the coffee can which is a perfect container because of the high sides that prevent the wood from catching fire from hanging over the edge. On the rack above this you place a pan full of water which serves a few purposes. It acts as a heat sink to help maintain even temperature, puts moisture into the air to help keep meat moist, and catches the drippings to make the best sauces and gravies around.

 

 

You can buy burners from online smoker supply stores, but I chose the free option from a scrapped BBQ

Nice job,giving me a couple new ideas.