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  5. aluminum lined smoker

aluminum lined smoker

Scheduled Pinned Locked Moved Equipment
50 Posts 11 Posters 1.8k Views 8 Watching
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  • kyleK kyle

    processhead calldoctoday thank you both for your input. I am using the block to give me a little more room in my fire box and give it a stable foundation. I have some plate steel that I was going to make the actual firebox out of. I feel that would be easier for me to make a door and possibly vents for draft. I can weld and cut steel, not so good with block

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #31

    kyle don’t forget to send pics along the way

    “You never really die until you end up on the wall at a Cracker Barrel”

    kyleK 1 Reply Last reply
    1
    • kyleK kyle

      processhead calldoctoday thank you both for your input. I am using the block to give me a little more room in my fire box and give it a stable foundation. I have some plate steel that I was going to make the actual firebox out of. I feel that would be easier for me to make a door and possibly vents for draft. I can weld and cut steel, not so good with block

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #32

      kyle Would definitely like to see pictures of your end results.

      1 Reply Last reply
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      • GWG8541G GWG8541

        kyle don’t forget to send pics along the way

        kyleK Offline
        kyleK Offline
        kyle
        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
        wrote on last edited by
        #33

        GWG8541 bocephus I will. It might be a while before I get to it, its hunting season. I sure will keep you guys up to date tho

        hey vegetarians, my food poops on your food!

        B 1 Reply Last reply
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        • kyleK kyle

          GWG8541 bocephus I will. It might be a while before I get to it, its hunting season. I sure will keep you guys up to date tho

          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by
          #34

          kyle I understand, things get put on the back burner here too when it is hunting season.

          1 Reply Last reply
          1
          • kyleK kyle

            cdavis said in aluminum lined smoker:

            kyle wish I was closer I’d love to help you tinker with that thing.

            I looked it up, it would only be a 14 hour drive, 948 miles. And all this time I thought you were my friend.😭

            cdavisC Offline
            cdavisC Offline
            cdavis
            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
            wrote on last edited by
            #35

            kyle if only it was just 848 miles I’d be there my friend. Good luck with your deer season.

            1 Reply Last reply
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            • kyleK kyle

              Screenshot_20211026-053926_Gallery.jpg
              Here is a pic of the outside

              blackbetty61B Offline
              blackbetty61B Offline
              blackbetty61
              Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
              wrote on last edited by blackbetty61
              #36

              kyle oh man that thing looks like it’ll make a sweet smoker make sure to keep us posted on your process

              1 Reply Last reply
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              • kyleK kyle

                processhead thanks for your input. It’s a very solid old fridge. When I get it done, it’s going to be another wood fired smoker like my one made out of a old vending machine, but I might make it where I can slide a propane element in if I’m feeling lazy. Thanks again for responding

                craigriceC Offline
                craigriceC Offline
                craigrice
                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                wrote on last edited by
                #37

                kyle I would use electric element to heat with a controller for temp. control ease of use

                kyleK 1 Reply Last reply
                0
                • craigriceC craigrice

                  kyle I would use electric element to heat with a controller for temp. control ease of use

                  kyleK Offline
                  kyleK Offline
                  kyle
                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                  wrote on last edited by
                  #38

                  craigrice I have always done it the ol fashion way with a wood fire. I like the taste better and since I’m not in big production, I’m in no hurry. I might make it so I can put my Turkey deep fryer base in it for heat if I want, but wood fire will be my main heat

                  hey vegetarians, my food poops on your food!

                  C 1 Reply Last reply
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                  • kyleK kyle

                    craigrice I have always done it the ol fashion way with a wood fire. I like the taste better and since I’m not in big production, I’m in no hurry. I might make it so I can put my Turkey deep fryer base in it for heat if I want, but wood fire will be my main heat

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #39

                    kyle There is something about that wood when you can have it & have the right set-up for it for good temperature control, etc. that cannot be beat. It takes a lot more work, but if everything is done right, there is nothing else like it.

                    1 Reply Last reply
                    1
                    • craigriceC Offline
                      craigriceC Offline
                      craigrice
                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                      wrote on last edited by
                      #40

                      you could set it up like an offset smoker and use the controller for the temp. and be able to cold smoke also

                      kyleK 1 Reply Last reply
                      3
                      • C Offline
                        C Offline
                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by
                        #41

                        This would be a little far fetched, but make for some great heat & smoke control. Make your fire box completely & totally separate so that the heat has to go through some sort of Pipe or something like that which connects to the meat box, like some of the old smoke houses. I am getting little ahead of myself!

                        kyleK 1 Reply Last reply
                        0
                        • C calldoctoday

                          This would be a little far fetched, but make for some great heat & smoke control. Make your fire box completely & totally separate so that the heat has to go through some sort of Pipe or something like that which connects to the meat box, like some of the old smoke houses. I am getting little ahead of myself!

                          kyleK Offline
                          kyleK Offline
                          kyle
                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                          wrote on last edited by
                          #42

                          calldoctoday I have a smoker now that my dad built out of an old vending machine. It’s only wood fired that is nothing fancy. You just build a fire in the bottom. I made 25 pounds of snack sticks on Monday in it and turned out great. I can keep the temp at 75 all the way up to 300. Just takes a little practice. For now, I’m going to stick with my original plan. That’s for your input tho guys. Always like hearing others opinions

                          hey vegetarians, my food poops on your food!

                          C 1 Reply Last reply
                          1
                          • kyleK kyle

                            calldoctoday I have a smoker now that my dad built out of an old vending machine. It’s only wood fired that is nothing fancy. You just build a fire in the bottom. I made 25 pounds of snack sticks on Monday in it and turned out great. I can keep the temp at 75 all the way up to 300. Just takes a little practice. For now, I’m going to stick with my original plan. That’s for your input tho guys. Always like hearing others opinions

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by calldoctoday
                            #43

                            kyle That is kind of like the real good one I used to have & it was fantastic. It takes a little extra work & time to get to know your cooker, but well worth the effort. I suppose it is sort of like shooting old time (not modern Streamlined) Black Powder, you got to get to know your Iron.

                            1 Reply Last reply
                            1
                            • craigriceC craigrice

                              you could set it up like an offset smoker and use the controller for the temp. and be able to cold smoke also

                              kyleK Offline
                              kyleK Offline
                              kyle
                              Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                              wrote on last edited by
                              #44

                              craigrice I’m not very smart when it comes to doing fancy wiring with elements and controllers. I’m more of the caveman type. “Fire hot, fire make smoke, fire cook things” the way I’m going to build it, it could be converted some day

                              hey vegetarians, my food poops on your food!

                              B 1 Reply Last reply
                              1
                              • kyleK kyle

                                craigrice I’m not very smart when it comes to doing fancy wiring with elements and controllers. I’m more of the caveman type. “Fire hot, fire make smoke, fire cook things” the way I’m going to build it, it could be converted some day

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #45

                                kyle I think you should build it how you are comfortable with smoking. It is good to put an idea out to this community though because of all the experience and the people are always just trying to help and you might get an idea that would improve your system.

                                kyleK 1 Reply Last reply
                                1
                                • B bocephus

                                  kyle I think you should build it how you are comfortable with smoking. It is good to put an idea out to this community though because of all the experience and the people are always just trying to help and you might get an idea that would improve your system.

                                  kyleK Offline
                                  kyleK Offline
                                  kyle
                                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                  wrote on last edited by
                                  #46

                                  bocephus I agree. That’s why I’m here. I’ve learned a lot and hopefully I helped someone too

                                  hey vegetarians, my food poops on your food!

                                  B cdavisC 2 Replies Last reply
                                  1
                                  • kyleK kyle

                                    bocephus I agree. That’s why I’m here. I’ve learned a lot and hopefully I helped someone too

                                    B Offline
                                    B Offline
                                    bocephus
                                    Team Orange Power User Canning Masterbuilt Veteran
                                    wrote on last edited by
                                    #47

                                    kyle You absolutely have given some good ideas out there.

                                    1 Reply Last reply
                                    1
                                    • kyleK kyle

                                      bocephus I agree. That’s why I’m here. I’ve learned a lot and hopefully I helped someone too

                                      cdavisC Offline
                                      cdavisC Offline
                                      cdavis
                                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                      wrote on last edited by
                                      #48

                                      kyle you are a big part of this community. I really enjoy reading your posts. I am right with you on caveman style 😎

                                      kyleK 1 Reply Last reply
                                      1
                                      • cdavisC cdavis

                                        kyle you are a big part of this community. I really enjoy reading your posts. I am right with you on caveman style 😎

                                        kyleK Offline
                                        kyleK Offline
                                        kyle
                                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                        wrote on last edited by
                                        #49

                                        cdavis I told my wife I might go to your house to work on the smoker, I told her where you lived and all she said was “have fun”

                                        hey vegetarians, my food poops on your food!

                                        cdavisC 1 Reply Last reply
                                        0
                                        • kyleK kyle

                                          cdavis I told my wife I might go to your house to work on the smoker, I told her where you lived and all she said was “have fun”

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #50

                                          kyle I believe mine would say the same thing if I told I was heading your way.

                                          1 Reply Last reply
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