first smoker build

[RayheronC]

Howdy fellow smokers. I just became a member here, and I'm also new to the smoking world. I've been wanting to get into it for a while now, as I'm a big fan of cooking on the grill.

So I bought some supplies to start a basic 55 gal drum smoker, then decided I want to make a separate '3 x '5 wood smokehouse/box. Somewhat like the ones in the links below.

I was wondering what the best way to do the ventilation would be. I posted a link with some of the supplies I currently have. (also have a "2 1/2 angled vent pipe). So I got the ball valves and nipples to go on the drum for intakes, but now that I'm going to be making a wood box, I was wondering if I should put two valves on each side of the top of the box for vents instead? Also, should I have the "2 1/2 pipe on top always open? And lastly, what kind of intake venting would the drum fire box need?

Thanks in advance for taking the time to read this, and helping me with my lack of experience. Any helpful advice/tips/recommendations would be much appreciated. Enjoy the summer! -Ray

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[img]http://s349.photobucket.com/user/rayher ... =3&o=1[img]

[Dirtytires]

Welcome to the crew.

The drum smoker is foolproof....i might suggest you build one of those first before you go off experimenting. Get a little experience and understanding on the drum then go nuts on designing one of your own.

[ajfoxy]

That way you can still cook while building the latest creation.

[Big T]

Welcome aboard! It's hard to beat a UDS.

[Rodcrafter]

I have to agree that a UDS is a very good recommendation for you. It seems like you were thinking of the old traditional drum grills I have seen in the past. I couldn’t open the links on my phone so I could be wrong.

This is what we’re calling a UDS.

Darn it I can’t get a picture to load.




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[RayheronC]

Thank you all for your input, and I'm sorry I won't be taking your advice. But I don't think I'll be sorry later.
I like the idea of meat being smoked in a wooden smokehouse. I also just enjoy woodworking. + I already have a sideways drum style grill that I use for hot smoking. I really like the look of these, and I think I would rather learn with this then have to get comfortable with another one first.

So here's a crude concept I sketched up on my break at work. Funny, I can't get this thing off my mind.



I plan on cutting the drum in half and welding a lid back on the cut. Now I'm just wondering if it should be vertical or horizontal. Is one style more efficient? The only big difference I can see is that on the horizontal one, the chimney pipe would be coming out the backside instead of the top. Thoughts?

[Rodcrafter]

Your drawing will work but it isn’t the most efficient. The second can connecting with a pipe loses so much heat. The UDS design has a fire basket right in the same CC or drum so nothing really gets lost.


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[Dirtytires]

Agreed....its a great platform for a cold smoker but you are going to have to burn a ton of fuel to keep it at normal smoking temps. The transfer pipe will likely get hot enough to “burn the house down” so so speak.

Sounds like you are set on the idea tho so happy woodworking.

[RayheronC]

What if I have the fire box directly below the smoke house with a short pipe.



Would this work for hot smoking?

[Rodcrafter]

Yes it will the FB portion will get pretty hot but if you make it thicker or easier to change out it would work fine. The opening would need a damper/baffle above it so it would not incinerate anything directly above it.


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[Dirtytires]

Im going to bow out on this.

[RayheronC]

OK, what would I need to make thicker or easier to change? & How would I use the damper/baffle?
Why are you bowing out man? ha

[nickMcI]

I'm still working on this smoker. It is my first build, and it is still developing. It is essentially a vertical cabinet smoker. I started off with an obsession to make a wooden box hot smoker that is capable of cold smoking. It is run off of two gas burners with with a 10" cast iron skillet 6" above with wood chunks.

It is capable of 550 degrees and cooks pizza at 450 just fine. Once the box is preheated with the gas to 300 degrees for about an hour, I can shut the gas off and run it off of wood chunks. It will maintain 225 to 250 for as long as I feed the chunks in. I augment the temperature with gas for control.

I've cooked eight pork butts at once twice. It has produced a blue smoke the whole time. I've used hickory, apple, cherry and mullbery. I love the ribs it produces.

I've recently started cold smoking by putting wood chips in the skillet and lighting just a small spot. The chips last for about 3-4 hours.



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[towtruck]

That looks pretty bad azzz!

[Big T]

[ajfoxy]

x2

[mp4]

Outstanding!

[The Czar]

Wow that’s nice


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[Chromeski]

There is nothing wrong with designing your own smoker, I say go for it . You just need to understand how a smoker works and what makes a bad smoker not work. Gotta consider how the smoke will travel, how you plan to control temperature, and what it will take till keep a fire burning. Unfortunately this design is uncharted territory for most of us. Good luck with your build, I'll follow along to see what you come up with.

[Rodcrafter]

It looks really nice! I wish it had a pilot light safety control valve for the gas burners. If the fire gets snuffed out from a gust of wind that is a lot of gas pouring in.


Nice work!


Making memories!