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Here's an instructable that will hopefully get some of you out there doing it. This is my first, so please be kind. Anyways, this instructable started when I was sitting in the couch watching the food network. The show was on barbeque smoking. I got the thinking, while I don't want to have the oversized 55 gallon smoker in my backyard, I wanted something that was appealing and can serve other functions. I looked into making a keg smoker, 5 gallon smoker, etc. But the one thing was that I had to get those and they actually didn't have the appeal. Then one day, my wife cleaned out our back patio. She emptied out pots that had dead plants. Well, it sat there for about a week. Though it was empty, it still looked okay to the eyes. So I thought, why not make something out of it and this is where the idea came from. I started looking around the internet for ideas. I found some, even instructables, but they didn't appeal to me so I'm creating one that's both easy to make and manage while it's being used. So here we go....
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Signing UpStep 1Materials needed
Tools:
a drill with a bit (any size will do). This will be used to tap into the top to put the thermometer in. I used a masonry bit.
dremel with a cutter. This will be used to cut the rivet off the handle on the pan.
hammer and tap. To knock out the shaved rivet on the pan
screwdriver. To separate the coil of the burner from the base
needle nose plier. To remove plastic and just in case you need help separating the wires on the burner.
Materials:
1. Clay pot (not glazed). I used what I had, which was a 15 in diameter clay pot. I've seen people use 18 in. Your choice, but remember, you have to look for a cover or top for it.
2. Top. I scoured around the area to find this. It didn't take me long to find it. I went to a nursery and found a base that would serve as the top. When you're doing this, make sure to take the pot with you so you can see if it fits or not. Cost: $5-12 (got mine for $5 because it had a chip and it was dirty)
3. I could not find a burner in any of the stores that I thought would have it. Even Walmart didn't have it, so I ordered a single buffet burner online at walgreens.com. Cost: $10 plus shipping.
4.grill grate. This was easy. Home Depot. Cost: less than $10
5. (Updated) 2 stainless steel pan. This is to hold the wood chunks and water that will do all the smoking. Goodwill cost for both: $3.06
6. Wood chunks. This was again easy. Home Depot. Cost less than $6
7. Thermometer. Again, Home Depot. Cost: about $8
total cost (minus the pot and tools): about $44
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I love this show from the Food Network, (which I deduce is where you found your original inspiration from). Nice instructable.
Now I just have to make my head up on which one I want to build...
Yeah, this plan called for something bigger, but if you found the parts in a smaller variety, by all means do that. That's good that you were able to find smaller parts. Good luck!!
As a thought...Many smokers use moisture. I prefer the moisture to a dry smoke. Experimenting with fruit juices, beers, etc, is fun to boot.
I think one could place a water pan above the coals in your design by either placing it on legs that would straddle the wood chip pan or by drilling some holes (four?) through the sides of the pot and inserting some bolts to rest the grill on. I think I am going to try one of these and add the water pan. One pain in the neck is adding more liquid if needed. I'm going to scheme up a "fill tube" as a permanent part of the pan that will stick up through the grill grate where I can just insert a small funnel when needed and fill without removing the grill.
Thanks for sharing this great idea.
www.theruralindependent.com
You're right about the re-stocking of the wood. That's why the store bought smokers have an access door to make that chore easier.
The only way I can think of to make the re-stock practical in a terra cotta smoker would be to somehow cut the bottom totally off of the pot so that you could lift the whole thing off of the wood chip pan and then place it back over it. Possibly/Probably darn near impossible to get a true and straight cut without having it crumble away.
Another thought.... on the water pan, drill three holes and place a chain on it, like on a hanging plant. When you needed to get to the wood chips, you could snag the chain with a hook (cause it is hot) and lift it out that way.
You did a great job rigging up that pan holder - be sure to let us know how it works out.
Thanks for taking the time to share with us!
www.theruralindependent.com/
thanks again for the comment and suggestions.
I gave thought to the water pan/wood-refilling problem.
The chain idea mentioned above could be simplified.
Since you are going to lift the lid, thus losing smoke, and have to lift the grill, with food, and then possibly the water pan prior (if present) to refill the wood chips. Attach the grill and water pan together via a chain.
Soldiers' dog tag chains are cheap, durable and standardized. The heat shouldn't be an issue as they are designed to melt at higher heat. They aren't coated with any chemicals (that I know of). They all have attachable/dettachable connector links and come with a smaller chain for an extra connector link.
I am not a welder, but I believe that these could be soldered in place with minimum effort/trouble.
The only problem I see if refilling the water, unless you are like me and an excellent bartender and patient, is the distance (chain length) between the grill and water pan so that neither become unbalanced when off-setting on the ground. Again, dog tag chains are very cheap.
First just visualize a plant hanger with three "hangers" spread around the perimeter of the water pan.
Join all three together at their ends with an "S" hook. Do not fasten the "S" hook to the grill.
Just let the chain lay inside somewhere or if you can hook it somewhere up towards the top where it can be easily accessed do that. Maybe even a small drilled hole with a bolt through the side of the pot. You could hook it over the lid of the pot even. Yes, this will let some heat and smoke escape, but in my experience, most smokers you buy seemed to be built in a manner that actually lets this happen. Too much smoke is a bad thing.
Remove the grill, then grab the "S" hook with something that will protect you from getting burned and lift the water pan out of the way.
Sorry for not clarifying this better before.
Howeve rit's a great instructable and the idea of using a clay pot was interestingly compelling.
About 30 years ago I took a hot plate and did almost exactly the same project for my dad (because we couldn't afford a "Little Chief" smoker) but using a garbage can with hole in the bottom that I attached to the hot plate. Thereby eliminating the need to disassemble the hot plate. A little door for the pan at the bottom means you can use smaller chips and "refill" it when needed. I used cookie cooling racks (easy to cut) cut into circles of different diameter so that they fit down in multiple layers inside the garbage can. And one stronger one from a grill for "heavier" food.
Well I can say that this diy smoker is still in use by my dad to this day, every year he brings it out to make "Indian Candy" which is smoke cured salmon bits - it's become a bit of a tradition.
Thanks for reminding me of this!
Thanks!