meat smoker

[oliver28472]

I built one out of a commercial beverage cooler. Just a big refridgerator. I used a $10.00 electric hot plate with a cast iron pot and apple chips. Not fast enough recovery, gotta do better. I have a separate fire box a friend built for me. Will probably use that at some point. Right now will probably build a lp burner. I used some of that 90 degree angle sheet metal for side racks, attached with tek screws. I can put standard oven racks on them. I smoked some polish sausage over Thanksgiving, hung on 3/4" oak dowels placed on the racks. I used aluminum c-channel from Lowes, made to put on the edge of 3/4" plywood to keep the dowels from rolling. Pics tonight.

 

[oliver28472]

My smoker. Used it over Thanksgiving. More work to do. Will add another level of angle iron for a water pan. Also a bigger burner.

 

[Car Doc]

I remodeled my 125 Traeger a couple years ago for competition and catering. It just wasn't big enough and I didn't have the room in my garage for 2 and didn't want to spend the money on another grill to have enough cooking space.
BBQ folks are in general an innovative bunch when it comes down to smoking meat.

 

[ihuntbear]

well i finally finished building one i can use..I used 100 gal compresser tank and a 100 gal propane tank cut in half for the fire box..Its a reverse flow..When I did the first burn I had temp as high as 400 F and holding with drafts wide open..Going to cook some ribs this week end

 

[ihuntbear]

I forgot to add the tanks are 1/4 " thick..need to put some more paint on to make it pretty....:laughing:

 

[Car Doc]

Looks great the pics are a bit small to get the whole picture but from here it looks well done. :thumbsup:

 

[ihuntbear]

ya sorry ..the pics are small because i took them with my black berry

 

[ihuntbear]

wow used my new smoker today ...cooked ( smoked ) some ribs ..put a rub on them on them bought from sobeys grocery..They turned out great..What a flavour...wiil never go back to bbqing using propane

 

[elfmidi]

Hey good job, I have been doing hams and bacon for over 20 years. Unless you have a lot to smoke then any small time smoker will work just the same as making one, not many cents spent on a small Brinkman. I think my last one was less than 30 dollars. I built a small house smoker building, so unless I have less than 100lbs of meat I use the little smoker.:thumbsup:

 

[Mean Jean]

Decided to break out the bbq in honor of a beautiful Spring day in Manitoba.

I'm cooking 2 racks of St. Louis ribs.
When buying ribs I encourage you to buy racks of similar size.
This means your cooking times will be similar.

I've got a greek rub on 1 rack, sweet chili and peppers on the other.
I prefer a dry rib.

A rookie mistake I've since corrected is saucing the ribs too early and often.
The sauce makes a sugary coating and does not allow proper heat thru the ribs.

I will cook them for roughly 4 hours (indirect heat) at 275-325 fahrenheit with a flip at the half way point.
Then bbq sauce and wrap them in tin foil and they sit for an hour.

I'm just over half way thru cooking.
Will post pics later.