Home Sportsman's Kitchen

My first smoker

2»

Replies

  • FISHHUNTRFISHHUNTR Posts: 1,286 Officer
    I built my own from a 55gal drum. I was not satisfied with what was available out there as they were cheap and flimsy.. most required beefing up especially seals on doors etc. I basically cut a hole in the bottom of the drum bolted a small electrical box under it and mounted the burner in it which is a small SS one such as what you'll find as a sideburner on a propane grill. Using a SS bowl over the burner to put wood chunks in, above that there is a stand that I set an old large skillet on with some water in it to catch drippings and humidify. Weber grate (22.5" I believe) fits perfect and even found a weber grill someone was throwing away so I scavenged the lid. Cooks perfectly with minimal supervision.. about the only thing that needs to be done is add a wood chunk every hour. Heres some pics taken just after I got it set up and working.
    "FISHUNTR"- 2012 20' Pathfinder, Yamaha F150, HDS gen 3 9T
  • FlashFlash Posts: 11,355 AG
    Baits Out wrote: »

    The only question mark is that others above have said that fish should be smoked at higher temps.

    Cheers! Bob

    EDIT: Someone mentioned the need for a smoke tray and am guessing one of these:

    http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

    ??

    Not I. Fish like mullet, spanish and bluefish are smoked slow and at low temps. 180-200º. I usually make dip out those fish.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Baits OutBaits Out Posts: 12,328 AG
    Flash wrote: »
    Not I. Fish like mullet, spanish and bluefish are smoked slow and at low temps. 180-200º. I usually make dip out those fish.

    Yes, and thanks for the reply.

    I have since re-read most of the posts; then ordered the MP unit mentioned from Amazon with free shipping and no sales tax . . . plus a couple other things in my cart and applied a carry-forward credit.

    Am now gonna be combing sites for recipes and other hints and suggestions.

    Also anticipating a much easier time with this unit compared to using two Brinkman charcoal units to do the kings and wahoo my (then) neighbor used to occasionally bring in around midnight.

    A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
  • q3131aq3131a Posts: 21 Greenhorn
    RexLan wrote: »
    I'd buy a smaller cheap propane at Walmart. It will/can do an excellent job on the fish , can do a butt and will certainly do a fine job on whole chickens and leg quarters. Whole chickens are stupid easy and they are excellent ... much better that quarters.
    ...

    This my el-chepo propane smoker from closeout at Walmart ($69) is still going strong after 9 years. Spend the leftover of the $200 on meat.
  • ZimmerNoleZimmerNole Posts: 9,243 Admiral
    Baits Out wrote: »
    Yes, and thanks for the reply.

    I have since re-read most of the posts; then ordered the MP unit mentioned from Amazon with free shipping and no sales tax . . . plus a couple other things in my cart and applied a carry-forward credit.

    Am now gonna be combing sites for recipes and other hints and suggestions.

    Also anticipating a much easier time with this unit compared to using two Brinkman charcoal units to do the kings and wahoo my (then) neighbor used to occasionally bring in around midnight.

    Good to hear. I ended up NOT biting on a smoker and I borrowed my friends (he moved from a house to an appt) and he just called me last week saying he wants it back when he moves back into his new house (6 weeks) soooo back to the drawing board.

    Electric vs propane is my only issue now
    Heroes On the Water
    South Florida Chapter Coordinator
    https://www.facebook.com/HOWSouthFloridaChapter

    "Helping find peace for those who fought to defend it!" :USA
    FREEDOM CAPTURED!

    FSU Alumni GO NOLES!!! >>
    >

    2013 Hobie Outback
  • FlashFlash Posts: 11,355 AG
    I would still do propane. Especially if you have fish fryer or gas grill. I always have a spare if one runs out. Just gotta pilfer it from another cooking device. Hurricanes come, I can still cook.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • ZimmerNoleZimmerNole Posts: 9,243 Admiral
    Thanks, thats my idea anyway. Plus WHEN a hurricane rolls through smoked meat does not require as much refrigeration as other foods.

    Does the double door make that much more of a difference? Ex: Not losing heat when adding more wood chips for example.

    I've been walking past this thing for a few days http://www.basspro.com/Masterbuilt-Two-Door-Propane-Smoker/product/10226688/

    FYI- I'll be on a balcony more than likely, size isn't an issue but there is just the two of us. Obviously when I fire 'er up I'm going to want to do more meat than usual but I'm looking forward to starting a few chops early afternoon on a sunday even if it's just the two of us. My buddy does a bunch of chicken on sunday and they eat it throughout the week in various applications.

    $30 more http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/
    Heroes On the Water
    South Florida Chapter Coordinator
    https://www.facebook.com/HOWSouthFloridaChapter

    "Helping find peace for those who fought to defend it!" :USA
    FREEDOM CAPTURED!

    FSU Alumni GO NOLES!!! >>
    >

    2013 Hobie Outback
Sign In or Register to comment.