Slow smoker

This is a variation of the A Maze N Smoker. I  built it larger and divided in two, so I can light one half of it if needed. Just a piece of stainless steel perforated sheet and some pop rivets. Three to four hours work and done!
The last photo is part of today's production, smoked salmon and cheese. The rest we ate... :)

Comments

[chaskaduo]

Ed thanks for the ible, Igot it right off and you kept it sweet and simple.

[sietepasos]

Thanks for your support.

[zazenergy]

it would be great to know how you built this!

[sietepasos]

Hi:
I bought a SS perforated sheets in eBay:
http://www.ebay.com/itm/260658510618?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649

I cut it to 7 x 9 "plus 1.5" more per side, so add 3 inches to the mentioned dimension.cut it and bent it in a vise with hammer forming a 1.5" border. Try to see the detail in the photo, I do not have assembly photos.Then I made strips with the rest of the sheet with 0.5" border to be able to pop rivet to the bottom of the "box".
One hole where the maze starts is used to light the smoker. It can be seen in second photo.

Please request any further detail, I would be pleased to answer or send more detailed photo.

Cheers,

ED

[perez.orlando]

I like what you did here. Did you also use SS rivets? Do you think the hole size plays a big role? Are you using dust & or pellets?
Thinking of building one myself. If I can get rivets and screen from same location. Else between the shipping materials and time it may not be worth it. Although I do l like the idea of the larger size. Any notes on the temperature inside the smoker, given the larger size?

Thanks again

[sietepasos]

Hi Orlando:
I did not use SS rivets, they are too hard for my riveting machine, so I used normal aluminum rivets. The hole for ignition is not at all important, I copied it from the original model. You can start burning the sawdust from the top, which is what I many times do. My hole is 1/2
I use sawdust and I believe the chips or pellets may not work.

It works really fine, never failed in the many times I've used it. The rivets are OK, as temperature does not rise much. Even it being larger than the model, the temperature inside my grill dies not rise (I have a thermometer in the lid and does not move) You only have to be careful no to place anything on top of the smoker on the grids of your grill, as some temperature rise there locally may melt your cheese or dry too much what you place there. See a new photo I just took last weekend, showing the cheese at the side of the smoker and not on top.
Cheers,
Eduardo

[capnbob]

A bit light on the INSTRUCT side, as I have no prior experience with the smoker you mention, and no clue how to use this if I made it. I do like smoked meats but will have to do further research to figure this out.

[sietepasos]

Hi:
This is a DIY version of the A-MAZE-N-SMOKER, which I saw in the page:
http://www.smokingpit.com/info/a-maze-n-smoker-review.htm.
I purechased in eBay a piece of SS mesh, as explained below, used some pop rivets to keep the pieces together, and that's it.
I place it inside my gas BBQ, with th elid closed to keep the smoke inside and in the grids of the BBQ I place my jerky, cheese, salmon, etc. Quite a lot of of food inside, as the smoke from this smoker lasts hours.
I have been smoking for more than 30 years an this has been the easiest and simpler and cheapest way to obtain great smoked food. It is cold long smoking too, so the food goes into the freezer later and lasts for months.
Good luck!

[Crudd]

This is not an INSTRUCTable. Its your dinner and what you cooked it on.

[sietepasos]

I believed it was an instructable, on how to build a cold and slow smoker, which is available on the market close to $50, and I could make one for ~$15. It even is larger and divided in two sections, so you can use one or two of them, depending on the smoking time you want.

Cheers,

ED