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  5. aluminum lined smoker

aluminum lined smoker

Scheduled Pinned Locked Moved Equipment
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  • 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
    2
    • 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
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              • 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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