Introduction: Stainless Smoker

Playing a lot of post apocalyptic games lately.

In the spirit of crafting from materials one might find around, here's a method to create a smoker from found, purchased, and repurposed materials.

Here is is in ACTION: GO SMOKER GO

Step 1: Cut the Steel.

The drum I have for this project is stainless. I received it as a perk from a client. it was previously used to contain glycerol. I had it cleaned out with hot simple green.

This drum has a bung which I intended to use as the smoke entry point. The position dictated the sagittal cut position. mark out the lines and then using the hinges as a template draw in the holes for the hinges using a permanent marker.

Tools needed:
Steel cutting disc and powered tool (either grinder or skil saw)
tape measure
permanent marker
chalk line
rasp/file

As in my previous instructable, a word of caution about steel drums. know where they came from and what they contained. fill with water before cutting. perform cutting in a safe location and where personal protective equipment.

After the steel is cut, file down the sharp edges before continuing.

Step 2: Hinges and Alignment

The holes were pre-marked in the previous step.

Drill holes and attach the hinges using the nut, washer, and bolt of your choosing. for this project I chose wing nuts initially because I knew I'd be taking it apart while framing it in.

Tools:
power drill
metal drill bit
safety glasses

Step 3: Cradle Construction

Spent a little money here because it was cheaper than fabrication. The stainless rack was purchased from a big home improvement shop for twenty dollars.

The plastic bits were pulled out and the tops of the metal bars were pounder flat to make room for the drum.

Once seated, the drum was bound to the rack by drilling through the flattened bars into the drum.

A word of caution, take your time lining up and centering or you may create inadvertent tension which will make your clamshell lid not meet exactly. Ratchet strap can be used to ensure your work remains stationary while you work

Tools
Hammer
Drill with metal drilling bit
nuts and bolts
ratchet straps

Step 4: Add Smoking Barrel, Chimney, and Seal

I got the smoking barrel on clearance from a supply shop.

I removed the upper smoke louver to place over the drum bung. then I took the louver plate inside the drum to create a plate for connection to the smoker.

Beneath the smoker drum, I built a small shelf using angle iron. I pounded out another piece to be used as a angle brace below the smoker. Once attached, the smoker had 3 points of attachment for strength and stability.
the small gap between the smoker barrel and the drum was sealed with fireplace gasket and adhesive.

Materials:
smoking drum, 4" ducting and chimney cover
gasket and adhesive
angle iron
hammer
drill and metal drilling bit
nuts and bolts
tin snips

A 4" hole was cut into the top of the drum to accommodate a 4" starting cuff for the chimney attachment. the chimney was also acquiesce from the ducting section of the hardware store.

Step 5: Final Build

have a minion assist with moving to the chosen location. Burn out the chemicals and residuals before using the smoker for food prep.

I still need to find a good, proper sized grill tray, but that's easy enough.

thanks for taking the time to check this out.

Comments

author
LGProspects (author)2015-11-27

Awesome! One day I hope to do one of these!

author

Thanks! I've been meaning to get this one done for ages. Finally had the time at Thanksgiving.

author
Home Mechanics (author)2015-11-24

very cool well done. Want to make one myself one day. I want to cold smoke so more distance is needed between burner and smoke area I think. Nice drum never seen one before :-)

author

thank you! this smoker runs at about 250 degrees Fahrenheit right now without any blower. I think if I added a blower I could get it up to 300 but I think this designed specifically may work for your cold smoke idea. How cold does the smoke have to be to be considered cold?

author

cold smoking is done between 80-100F for long periods at a time. I used to cold smoke meat non stop for 4 days or even more. The longer you could smoke the stronger the flavor. It also depends on how thick the meat is before the smoke cures it.

author

Cool thank you!

About This Instructable

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Bio: Building things to pass the time and sharing the good ones with others.
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