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Hot/Cold Homemade Smoker (PIC)
Posted By: Dean Torges
Date: Thursday, April 29, 2004 at 12:19 p.m.
This smokebox addition works better than I'd hoped, allowing me to control the smudge, from high volume to a trickle, permitting both cold and hot smoking. It's 18" square with an adjustable vent low in the foreground and a dampered 4" pipe exiting the back and coming into the smoker on a grade so that any condensation flows back into the firebox. Trouble free smoke and as much as I want, uninterrupted, for as long as I want.
Smoker itself is a stripped freezer carcase that became available when I punctured a refrigerant coil while installing a hasp on the door. Upgraded it to a smoker without hesitation. Has two large standards inside with scalloped stations for smoke poles (hanging sausage, bacon, hams, chickens, etc.) and also standards for shelving made out of cookie cooling racks (for jerky, fish or cheese). Installed a Plaxtronics unit on the side to regulate inside temps (ceramic bbq unit purchased very cheap from a second-hand thrift store--bought 4 of them for $8 total).
Except for the Plaxtronics unit, which is worth its weight in feral hog andouille, everything else is cobbled and scavenged, yet this smoker will do more than a $2500 unit, and with a great deal more satisfaction.
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