rmorey
Platinum Member
We want to incorporate a smoker into our outdoor fireplace and need some advice as to just how to do it. Any suggestions would be great.
Want to make a small smoker into an outdoor fireplace
- Thread starter rmorey
- Start date
- Views: 4058
Hot smoker or cold smoker?
I'll guess hot smoker, so: A couple or three good shelves, a rack to hold a water pan (don't have to use it all the time, but good to have when you want it)
A way to control heat in and a way to control smoke out.
Good thermometer (I'd weld a fitting in the right place so the thermometer could be replaced)
I'll guess hot smoker, so: A couple or three good shelves, a rack to hold a water pan (don't have to use it all the time, but good to have when you want it)
A way to control heat in and a way to control smoke out.
Good thermometer (I'd weld a fitting in the right place so the thermometer could be replaced)
Western
Super Member
If you post pictures of your fireplace, it would be easier to see what ideas everyone has.
OP
rmorey
Platinum Member
Oops, forgot to mention, the fireplace is not built yet. I dont want to build the fireplace til I understand how the smoker will fit with it.
It has to be a cold smoker because the boss wants to be able to cure bacon. She cant eat "store bought", so...happy wife, happy life, I'm building a smoker!
Since I have to make a fireplace outside near the deck, I figured I'd incorporate the smoker as part of it. Just dont know anything about building a smoker.
It has to be a cold smoker because the boss wants to be able to cure bacon. She cant eat "store bought", so...happy wife, happy life, I'm building a smoker!
Since I have to make a fireplace outside near the deck, I figured I'd incorporate the smoker as part of it. Just dont know anything about building a smoker.
lhfarm
Veteran Member
If you have room (and it doesn't take much), I'd think outdoor kitchen/living area. I wouldn't compromise the best fireplace and the best smoker design to have an all-in-one design. When our home was built in the early 60's, the brick masons made an outdoor fireplace/grill for my late FIL as a present. It doesn't work extremely well as either.
On my project list is to add a wood fired oven and to redesigned the fireplace/grill into a real fireplace. Their have been other posts about outdoor kitchens which have given me some good ideas.
Good luck and keeps us informed.
On my project list is to add a wood fired oven and to redesigned the fireplace/grill into a real fireplace. Their have been other posts about outdoor kitchens which have given me some good ideas.
Good luck and keeps us informed.
I make bacon in my propane smoker. It does not have to be cold smoked. I cure it in the refrigerator for seven days then smoke it to 150 degrees internal temp/ Take it out, chill it then slice and vacuum seal. A cold smoker is doable in an outdoor kitchen you just need to build a remote burning pit and pipe the smoke to the cold chamber.
flusher
Super Member
- Joined
- Jun 4, 2005
- Messages
- 7,555
- Location
- Sacramento
- Tractor
- Getting old. Sold the ranch. Sold the tractors. Moved back to the city.
I built this one a few years ago.
Cinderblocks, tiled top work surface, river rock facing, propane grill + smoker. Chimney works.
Good luck.
Western
Super Member
Yep, your going to want the smoke and managed heat (with some type of damper) to the side or above the firebox. somewhat like a pizza oven, but those require more heat and less smoke and are usually right above the fireplace (for the heat).
I agree with Ihfarm, to separate the processes would probably function best, but you could still use the same build design to keep the outdoor kitchen design. build them side by side and you would be set to go. Maybe even use the same flue exit tied to both.
I agree with Ihfarm, to separate the processes would probably function best, but you could still use the same build design to keep the outdoor kitchen design. build them side by side and you would be set to go. Maybe even use the same flue exit tied to both.
If you're wanting a cold smoker, then you'd have to build it a bit longer to allow the smoke to cool some before it entered the smoking chamber. I think you could go with a hot smoker and still accomplish what you're wanting to do.