Hot Smoker

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Introduction: Hot Smoker

Beer keg hot smoker. Dont worry socket has since been moved.

Step 1:

Local pub gave me this and I got the angle grinder out and cut a door and a flue hole into it. Made of stainless steel so very robust and won't rust. I know it isn't the most attractive set up but it is very effective and was entirely made for free. If you want to spend a fortune on pretty then go for it but I go for practicality and it works just fine.

Step 2:

Hole bored in base of stove for the flue and filled with the fire cement which I cured with 3 small fires.

Step 3:

This bowl is over the hole and I would put water in it to keep the temp down for long smoking times. However I dont seem to need it to be truthful. The only thing I can think of is that the cast iron on the stove is absorbing a lot of heat. Hey I'm not complaining, it saves me a lot of hassle.

Step 4:

Charcoal at the bottom and the temp is usually around 120 degrees (will need to increase this thanks to Jibjabjakes safe advise) in the smoking chamber and I put the skinned chicken on for 8 hours. Soooo delicious. I put the chicken on the rotisserie for an experiment but I will be including wire shelves because I have a lot of frozen mackerel/trout/salmon just dying to get smoked.

Step 5:

Fantastic colour to the chicken, I think they call it the Bark. Very tasty. I always remove the skin because it means the herbs and the smoke penetrate deep into the meat. Tasty.

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    4 Comments

    You need to make sure that you a temperature high enough for the food being cooked to reach an internal temp of 140*F in a minimum of 4 hrs.

    That's an amazing use for an old keg, definitely cool looking. Not to mention more ways to slow smoke meat is always good, man I'm so hungry now.

    If you are only getting 125 degrees then I'd be wary of eating the chicken. Anything under 165 for poultry is considered unsafe. I know those are just regulatory guidelines, but 125 is way less than 165.

    Thanks for the advise..looks like I just need to add more briguettes..and I defo think a vent for extra air intake to.