Thread: show us your smoker

show us your home built smoker and tell us how it works
mines a wine barrel I had to screw every plank on every ring its a lot of work trust me then cut the top off
then I installed a wok burner in the bottom on a brick this can heat the the barrel to 180 if required or as low as 70 for a slow smoke on fish
for the racks I installed copper pipe scrap to sit stainless cake racks on a another mate who built one of these (where I got the idea from) spent the money and got a Webber rack which fits the barrel perfectly.....

when I 1st built it the smoke was generated by a pot on the burner full of sawdust it worked well on chooks etc but when you turned it right down for fish it stopped smoking also had the problem of the woodchips catching fire if it got a wee bit too hot so I invested in a smokai smoke generator which now dose the smoke part and I just ad the required heat with the burner I keep a metal guard on the burner to make it a indirect heat

I do everything in it fish,chicken,bacon both pork and venison, roasts with and without smoke, banngers its a bloody awesome bit of kit

ill get some better photos tomorrow

Looks great

I was expecting photos from the Helensville Bong Club

yeah works well though if I want to do a big run of fish I can run out of room max is 5 or 6 Kahawai or mullet depending on the size
I want to build something bigger that will do10-20 odd fish if need be which is the reason for putting this up

Will watch with interest. I've been using my Weber for bits and pieces out to 6hrs but would like a tall cold smoker for hanging fish and meat for very long periods of time.

@mikee has one designed to take king fish fillets he might chuck up a pick of?
Don't think it would fit 20 kahawai tho.

I've saved a few 205 and 60 litre drums from work for a smoker, haven't quite decided on a layout yet.

Had been thinking:

1) One 205 on end, with a 205 across the top to make a 'T' with a cut-away lid. Use the upright drum as the vessel to creat the smoke, plumbed into the top drum. I can then use this as a BBQ too by fitting burners or even using charcoal. This would be a hot to semi-hot smoker as I wouldn't be able to keep the heat down in the upper drum.

2) Two 205l drums, upright, end on end, with the mating lid/bottoms removed to make one long drum. Smoke supplied from a 60l drum (to one side with a burner under it, chips inside), connected to the stacked 205l drums (probably with some steel tube from work). This would be a 'cold' smoker, or, by putting the chips inside the stack, a hot smoker. This tall version appeals because I can hang sossies, fish etc inside quite easily from hooks or whatever and I don't have to go buy mesh off anyone so it's free as far as materials go. Oh, and maybe a six foot, 60mm chimney for a laugh.

3) Variations on the above.

I plan on painting it with that black pot belly stove paint so it doesn't look too rangi

I work/play all day with angle grinders and mig etc so I'll knock it out in an hour or two when I decide what I want.

..and yes, I'll wash / burn the drums off before I put anything I plan to eat in there

Originally Posted by veitnamcam

@mikee has one designed to take king fish fillets he might chuck up a pick of?
Don't think it would fit 20 kahawai tho.

And its a bloody ripper

Originally Posted by mikee

And its a bloody ripper

I thought it would be black by now

Originally Posted by veitnamcam

I thought it would be black by now

It is, Those Pics were the shiny new just out of the packaging type of thing

Bit of a bump on this thread.
I need a decent hot smoker and a cold smokerer....which I will probably make myself. @mikee what did I cock up on yours/what would you change?.....Hardly remember how it was now but I am thinking an adjustable vent in the lid would be good?
For cold smoke I am thinking some kind of cabinet/cupboard type thing?

Originally Posted by veitnamcam

Bit of a bump on this thread.
I need a decent hot smoker and a cold smokerer....which I will probably make myself. @mikee what did I cock up on yours/what would you change?.....Hardly remember how it was now but I am thinking an adjustable vent in the lid would be good?
For cold smoke I am thinking some kind of cabinet/cupboard type thing?

yep, small adjustable vent in the top and a "pipe" socket the size of down pipe in the side (with cover) if you were going to use as cold smoker so you have somewhere to pipe in the cold smoke. Also some handles on the racks (I use a couple forks jammed in each end to lift them out but this does have the risk of disaster )

Originally Posted by veitnamcam

Bit of a bump on this thread.
I need a decent hot smoker and a cold smokerer....which I will probably make myself. @mikee what did I cock up on yours/what would you change?.....Hardly remember how it was now but I am thinking an adjustable vent in the lid would be good?
For cold smoke I am thinking some kind of cabinet/cupboard type thing?

We have an older commercial dishwasher at work, its dead. Would it be a suitable cabinet for a cold smoker?
This kind of thing..

Little upgrade to the wine barrel

Originally Posted by ROKTOY

We have an older commercial dishwasher at work, its dead. Would it be a suitable cabinet for a cold smoker?
This kind of thing..Attachment 87648

Could be a goer,whats the deal?