Instructables

First Smoker Project

Picture of First Smoker Project
Craig's Smoker 002.JPG
Cleaning the Tank with a sandblaster.JPG
Preparing to season.JPG
Seasoning the Smoker.JPG
IMG_0075.JPG
IMG_0068.JPG
IMG_0079.JPG
IMG_0080.JPG
IMG_0081.JPG
DSCN0782.JPG
DSCN0781.JPG
DSCN0780.JPG
DSCN0779.JPG
DSCN0778.JPG
DSCN0777.JPG
DSCN0776.JPG
DSCN0775.JPG
DSCN0774.JPG
DSCN0773.JPG
DSCN0772.JPG
DSCN0770.JPG
DSCN0769.JPG
DSCN0768.JPG
DSCN0767.JPG
DSCN0759.JPG
DSCN0758.JPG
DSCN0757.JPG
DSCN0756.JPG
DSCN0755.JPG
DSCN0754.JPG
Craig's Smoker 023.JPG
Craig's Smoker 022.JPG
Craig's Smoker 021.JPG
Craig's Smoker 020.JPG
Craig's Smoker 019.JPG
Craig's Smoker 018.JPG
Craig's Smoker 017.JPG
Craig's Smoker 016.JPG
Craig's Smoker 015.JPG
Craig's Smoker 014.JPG
Craig's Smoker 013.JPG
Craig's Smoker 012.JPG
Craig's Smoker 011.JPG
Craig's Smoker 010.JPG
Craig's Smoker 009.JPG
Craig's Smoker 008.JPG
Craig's Smoker 006.JPG
Craig's Smoker 005.JPG
Craig's Smoker 004.JPG
Craig's Smoker 003.JPG
Craig's Smoker 001.JPG
This is my first smoker project.  This was a fun project for never having welded before.  I used a Lincoln Power Mig 256.  I am trying to find someone to do a high heat powdercoat on it.  That is the only photos I dont have.  I did find out that on this type of project you really need a 7" angle grinder.  I had a 4 1/2" but it just took too long to grind the welds and edges down.  I have done two briskets and about
5-6 racks of ribs and a few chickens.  Once you get it set right it holds the temperatue very well, even in cold weather. 
Snake Eater 5th (author) 1 year ago
I put the chimney where it is because I have a baffel plate which extends from the firebox end to about 42" down the main chamber. This is to provide a more even heat and to direct the smoke over the meats. This is a reverse flow smoker and if you look online you can see the design. I have smoked meat starting at about 0300 and 5 degrees and once it got to temperature it held the temp throughout the smokeing which was about 11 hrs. I just added charcoal and wood for flavor.
Love the design, this is slightly inspiring to me because I want to build an offset rig like this, but I'd use it more so for barbequeing and less for smoking. Only, I was thinking, wouldn't it have been smarter to put the chimney on the opposite side of the firebox ? So then the heat has to go to the other side of the smoker to be sucked out. Which would create a draft. It seems like to me in your design the heat would just want to rise right out the chimney because it is right above where the heat comes out of your firebox.
Pro

Get More Out of Instructables

Already have an Account?

close

PDF Downloads
As a Pro member, you will gain access to download any Instructable in the PDF format. You also have the ability to customize your PDF download.

Upgrade to Pro today!