homemade smoker (what could go wrong?)
 

I have a smoker that takes charcoal and wood. It does a fine job but requires a lot of hands on. Every 15 minutes I am adding either wood or charcoal.

I am thinking about using the housing from this smoker but changing the fuel. I believe I can use a heating element (hot plate) to provide the heat and smoke the wood.

From calculations available on the web, I need about 50 BTUs to maintain the heat I need and I found a hotplate that will provide about 3000 BTUs.

In order to create smoke, I think I can put wood chips into a metal container, with limited air supply thereby creating a smoldering effect as opposed to fire. My current thinking is using the charcoal holder from my smoker and putting a pie tin (which is really aluminium) upside down on it, with soaked wood in the airspace created.

Anyone want to explain to me why this will not work and why I should make sure that my property insurance is up to date? In theory, I think it should be good as long as I can regulate the tempurature (a huge if I suppose).

Thanks for your input.

why not just buy an electric smoker?

The main reason is price. Funds are tight.

Also, I see this as a potentially small project that might be fun. I could use parts from around the house and make something useful or more useful.

Check youtube for Alton Brown's/"Good Eats" homemade smoker. He used a hotplate and two large terracotta pots.

Alton Brown rocks.

I'd like to use my Weber Q-grill to smoke fish in...

Steve, you shouldn't have to be adding wood every 2 hours, much less 15 minutes. Are you soaking at least some of the fuel wood? Do you have proper dampers to regulate both the combustion air as well as the smoke? Is the unit air tight enough to extinguish the fire if you want? It needs to be because you operate a smoker just above the threshold of combustion.

You need some high temp combustion wood or charcoal (not briquets) as well as your aromatic chips. I'm talking hardwood.

Also, every time you open the unit you upset the balance of the process.

Milt, thanks for chiming in. Basically I have a Brinkman Bullet. It is not know for being hands off, but it sure does seem to me to require a lot of handling.

It is difficult to add either charcoal or wood chips to the unit once meat is in place and therefore it has to happen in small increments, on a regular basis (at least that is the only way I have been able to figure out how to do it).

The food always comes out good ( generally ribs, chicken and vegies) but it seems to be more work than it should.

I absolutely accept that I may not have the proper mix of wood/charcoal and air flow.

I have read the reviews on the Brinkman. Let's just say I didn't buy one because of that.

IIRC, some people found the unit to be hard to use. I had a way old version and I had a lot of trouble keeping it going beyond 4 hrs no matter what.

Google "brinkman bullet" and half the first page is how to modify the thing. Like this one:

El Cheapo Brinkman a.k.a. Bullet Smoker Mods

Don't miss the links on that page, that's where the real info is.

Milt,

I just checked out the site and the mods look good, easy and logical. I think I will do them on top of my hot plate. I put the hot plate idea on a bbq forum and others seem to have tried it before with reasonable results.

i just picked up a stainles upright smoker, with propane power. i am removing the propane unit and using wood instead.....of course we have good wood out this way. did some fantastic chickens last week, this weekend is ribs! go chiefs!!

Something's not right there. I have been running a $60 Brinkman POS for three years with pretty epic results. There is an even-more-cheapo version than mine, which does not allow the 'body' to be lifted off the fire bowl.

Tim Walsh of this board has one of those, and yes, he made some really cool mods to it, and it now functions as well or better than mine. Do you have a lift-off body ($60 Brinkman), or the one with the cheesy 'legs' at the bottom ($40 Brinkman)?

All that being said, he and I can easily run a three-hour smoke session without having to tend the fire.

Sounds like you might have a new unit that isn't sealing really well. Whip up a sausage fatty and smoke it for 5-6 hours - build up a nice layer of black fatty creosote on your unit. That will help insulate and seal it.

Tabs is likely to weigh in here with a lecture about 'you get what you pay for', and he's right. However, these cheap smokers can produce truly unbelievable results. Not only that, but I can (and DO) toss mine into the trunk of my car and take it over to my parents or to the racetrack. Try that with a $2k smoker :]

I have turned out everything from BBQ chicken thighs and sausage logs, to masterpieces like standing rib roasts and whole turkeys, using my POS smoker. I love the damn thing.

BTW - I stopped using chips. Unless you fret over them with soaking and making foil 'packets' to make the chips last more than 90 seconds, they are a complete waste of time/money. Get nice chunks of wood that will last a couple hours - your guests will thank you, and you will spend less time diddling with the smoker.

The added benefit, is you don't have to waste time soaking the chunks.

Gawd I love these smoking threads :D

You do get what ya pay for..

However since you are on a limited budget...then we got to make do and be creative.

For my 2 cents I would go down and buy the 2 biggest Terra cotta pots and start from there. Remember thin metal dissipates heat very quickly. Also ease of refuling without distrubing the cooking process is very important. The idea is to creat a stable temp at 200 to 250 over a long period of time.

I too started off with a Brinkman Watersmoker..paid $39 for it and when I left S CA I left it in S CA. It did a good job for what it was worth, and one really doesn't need more. It was the water pan that retained the heat to creat that stable temp envirnoment.

Also start checking Craigs List and other local penny saver type of advertisers. U never know what you might find as a bargain.

Yes, I have the cheap brinkman, legs that hold the pan. I am looking into the mods that Milt pointed me to. I am going to try a cheap piece of meat with my hot plate idea and I will give you the results.

While I understand the insulating properties of the terra cotta planters, I am not ready to go that way yet. I will see how the hot plate brinkman works first.

Thanks

You could always get some exhaust header wrap for the main tube. :D

I have a Webber Smokey Mountain smoker and I love it! I have smoked for 12 hours without adding additional fuel. I read the reviews on the Brinkman and went the Webber route.

Well, just a heads up, my idea did not work. I was able to create smoke with no problem, but when it came to fitting the hotplate under my smoker, that was a no go.

I thought that another problem might be creating enough heat if the hot plate cycled, so I decided to see if I could fit my hot plate and a cast iron skillet under the smoker and use the mass of the cast iron skillet to aid in the heating process.

With this set-up, I was still able to create smoke, but I was never able to get the rack temperature above 112 degrees (even with using boiling water in the water pan.

Well, this started at 6:30 in the morning. By 8:00, I had the smoker going with charcoal was was resigned to a day of sitting watching my smoker.

6.5 lb boston butt (pork shoulder), 8 hours on the smoker (mopping every hour after meat his 100 degrees), plateaued at 150 degrees, brought into the house and finished (4 more hours) bringing the internal temp to 200 degrees. Let rest for one hour and had delicious pulled pork.

Thanks for all of the advice, next step, Christmas and a new electric smoker.

steve i have a cheap smoker. (nice DTW..as a chinese person..whatever, not worth it..)

anyways back to the smoker. i found that the type of charcoal you use really makes or breaks the deal. anything pre-soaked with lighter fluid is destined for failure. same goes for the fancy smanchy, lump charcoal that is so great for grilling. you need to use quality briquettes. i find i can get at least 6 hours of heat from a pile of briquettes. at about 5.5 hours in, i get my chimney started again, and use long pinchers to add more glowing pieces to push the heat back up.

having said that..i blew it on some beef ribs yesterday. i overcooked them! living in california i couldnt find the "flintstone" sized ribs i typically found in texas. i found "half" ribs..store called them beef spare ribs. yeah, right. butcher told me most of the bones go with the bone in steaks. i didnt compensate for the smaller size, and shorter cook times. and i was watching baseball...i dropped the bbq ball. dang!

Wow! That is a rough smoke session. Part of it may be opening it up every hour - smokers hate being opened. For butt/shoulder, I like to brine the pork in advance (24 hrs or more), rinse/dry, rub, toss in smoker, then leave it alone.

Last shoulder I did, I also had a problem with a temp plateau. Managed to get to 165 and hold it for a couple hours, so I just went with that. Got a little bit dry on the outside, but on the whole it was tasty and delicious.

Point taken Cliffy, post edited.

What's the deal with the briquettes? I usually use the standard Kingsford lumps. I tried some of the fancy Cowboy charcoal - both lump and 'natural', and didn't like it. Burns too hot/fast for smoking. I get 3+ hrs out of Kingsford, easy. What are you using that you get 6? What quantity - one full chimney? Inquiring minds.

Kingsford is what I use, what ever is cheapest (Costco has 2 twenty lb bags for $15.00). I have no problem on the Q with my briquettes, but the smoker is a different story.

With regards to opening it, I don't do that often. I am constantly shoving briquettes under the smoker into the pan (there is just enough space for tongs and one briquette). I do open for mopping though if I am making pulled pork. I like to create a dark bark, that does happen every hour.

thanks buddy!

i use some kingford..i swear it says extended burn on the bag. but i could be suffering from smoke inhalation.

i get six. when i fire up the chimney, i dump the coals before all the coals are ignited. they end up at the bottom and light up later..i am speculating here, tho. i get six hours.

someone invent a nice R2-D2 shaped asbestos insulating blanket, and it would change everything. :)

The thread that Milt pointed me to included many useful mods for the smoker. One of them included adding air flow to the briquette pan by drilling holes in it.

My webber has a lot of vents in it that allow me to control the burn of the briquettes better. I believe this greatly aids in keeping my q going as well as it does when compared to the smoker.

Steve,

We've been using one of these for a couple of years now. Works great, easy to use and clean up. We really like it for seafood but have done a bunch of different things on it that all turn out great. When you're done just put it in the dishwasher. Easy to experiment with different types of wood too. Highly recommend it.

Camerons Professional Cookware

http://forums.pelicanparts.com/uploa...1288634094.jpg

While U Boyz are dickin around with these flimsy units trying to make em work I am chowing down on some serious Cue. Put this rack on about 2:15 and by bout 6 the big piece was tender enugh to fall off the bone when bitten into. Has a nice grilled flavor as it is smoked over a direct fire, the meat was not over smoked but had that subtle flavor. I used some Jim Beam Bourbon Barrel chips soaked for an hour in water before tossing them on the fire.

I use nothing but Mesquite or Oak Hardwood Lump Charcoal and when I want to really get down I use various varieties of Hardwood Logs burned down to glowing coals in the Klose unit.

I guess U Boyz will continue to screw around with this junk until one day you wake up and say enugh of this BS. Then you will find it is so much easier, and you can then concentrate on the variety of rubs, brine's and slathers to put on the meat. U also have to remember each unit hs its own larning curve so the quicker U git to it the better...after all you only have so long to live.


BTW I find if U keep the lid down you turn out a better product. You don't lose the consistency of a steady heat. So keep it to a minimum by keeping your fingers off the lid.


http://forums.pelicanparts.com/uploa...1288568118.jpg

U Boyz can also look at it this way, by using a better unit you can turn out Professional BBQ that is equal to or better than most restaurants. U will find that U don't go to BBQ joints no moe, so look at all the money U is gona be savin by doin it yo self. And these things will last a life time and then some.

Here's a diagram of a brick smoker I built with a neighbor. We tore the thermostat out of an old gas oven and the build is really simple.

Wood sits in a huge cast iron skillet over a gas burner. Temperature control is absolute and dead simple. If you set it at 225, it stays there.

The smoke travels across the box and exits on the opposite side.

This smoker produces the best smoked meats I've ever eaten. The key is absolute temperature control. The heat source doesn't seem to matter. When the wood is burning hot, the gas isn't even on. As the fire cools, the gas will start to keep the temps up.

http://forums.pelicanparts.com/uploa...1288637497.jpg

Wow, not sure if that was constructive tabs, but if I use that logic, how much does a professional rig cost? How many times can I eat out for that money ? How many times can I screw up with my own rig? Learning curve included, I may actually learn how to smoke (less involvement, similar taste) on mine in that time.

On rubs, mops, marinades and finishing sauces, those get consideration as well.

Moses, thanks for the picture.

Steve, in post #24 you mentioned "briquettes." Now I don't BBQ nearly as much as I used to, but I always found a real charcoal fire to be better in terms of heat and length of burn. Are you using briquettes or charcoal? Is charcoal available like it used to be?

Milt, I apologize, I use the terms interchangably. I mean Kingsford branded charcoal briquettes. It is the cheapest stuff I can find (have a hard time spending money on something I am going to burn). I have used lump charcoal before, but never in my smoker.

I may have to change my tune with regards to the smoker and try something with more substance. I will check out a bbq store and see what they have there before my next outing.

You may like what real charcoal does, but use less because you really do get more heat out of less. When it burns to white ash, there is still a red hot fire down in the middle. Leave it alone for a long burn or stir it up for another round of burgers if you're cooking.

U stick to what your doing you don't have the same dinero these other Boyz have. These other Boyz if they want to can afford better than they got. For me I have bin down that road and done that. I always wanted to improve my product by trying something else. Well after messin around with the cheapO units I decided to step up and stop screwin around. What I found was U shouldn't screw around with the CheapO unit you should jst go to the better stuff. It is just so much easier than havin to dick around. U have one larnin curve and that is it.

U might say I have become a Professional BBQer since I hve sold my product.

Now let me give U a little lecture. Go to the best you can afford on your budget. That Terracotta pot idea is clean. I started BBQing back in 76 on a $2.50 Hibache ..Country style ribs marinated in KinKoman Terrayki Marinade. Served with Felbro Sweet Sour sauce. Still usin that Kikoman stuff for steaks etc

My next move was to a Weber Smokey Joe for $25, and then the Webber Kettlefor $39, I am still usin that unit I bought 30 years ago this comin March (later I bought the Roterseri for it). Finally the Charcoal grid is starting to burn out. Then I moved to a Brinkman Water Smoker and then to a 35 gallon Drum that was bought way down on Century Blvd for $115. That unit did some fantastic Cue..but the bottom finally rust out. Then I went to a Brnkman verticle Bandera for $260 from Wally World, problem with that unit was the metal was too thin and I had to keep fighting the temp.(sold it for $175) I twas then that I broke down and went to the Big Green Egg for $678 and then I said what the fk and spent 2k on the Klose Drum wt 1/4 inch steel plate and 1/2 on the fire box..shiping was $500 of that cost as it weighs 600lbs..Now I got the pinnacle and there is no more to buy. I am set for life and it now comes down to talent.

I once even found a Weber Kettle in the trash and took it home, sold it for $15. If U look around maybe you can find one on the cheap.

Problem wt Mosae unit is if he moves he ain't takin it wid him...and yeah bricks will hold the heat like a mther fker and that is da key..heat retention.

Ohh yeah one of the bestest BBQ joints I have ever bin in is in San Brodue...on Baseline.. Bobby Raes...back in 82 he did the US Festival. He uses Stater Brothers Charcoal. He also buys his Texas sausage from the Gonzales Market in Texas. Everything he does in homemade the Potato Salad is to die for. At Bobby Raes the Lineolem floor is so old it is worn out, and the white folk generally sit in the back room.

Another great BBQ place is Pecos Bills in Burbank, they use a brick cue to do Okie style pulled pork ad ribs. The place is take out only, and I have seen Master Bedroom closets bigger. Every Saturday they sell out by 2 in the afternoon. They have bin in biz since the 30's.

Personally I now use notin but Lump Hardwood Charcoal in 40 lb bags discounted down ifn you buy 5 bags to 12 bux a bag. I also can buy all the diff hardwood logs from him as well. He ships his stuff as far away as Maryland. The RIO here in LV uses his Olive wood for their cue a cord a week.

I agree with milt. Good lump charcoal will burn hotter, longer, and cleaner with less ash. So will burned down hardwood logs like tabs mentioned.

Personally, I don't have a whole lot of choice around here (NJ) but I am able to find Royal Oak, and Wegmans also sells good lump charcoal (though I have read that it is just rebranded Royal Oak) IMO, cowboy is crap...I'd sooner use kingsford than Cowboy.

Check this link out if you're going to be shopping around. I find the reviews and rating to be accurate and helpful.
The Lump Charcoal Database Rankings-- Naked Whiz Charcoal Ceramic Cooking

As others have said, wood chunks are the way to go...chips are junk. I soak chunks and wrap them in aluminum foil, poke a few holes and then put it on. It will last longer this way (usually for a couple hours.) I do this on both my offset charcoal smoker and electric water smoker. Also, if you have trouble locating wood (again, limited in my area, especially during the winter) these guys will ship you some different kinds of wood for a reasonable price.
Afterburner

Additionally, those with thin-walled electric water smokers may benifit from using a fire blanket to insulate the smoker, available online or at local hardware/fire supply stores for $20-30...I find that mine doesn't have enough BTU's to actually work as designed if there is significant wind or cooler temps.

I wrap the fire blanket loosely around the outside and temps are much more consistent, and you can regulate the heat with the lid vents, etc. as the unit was designed for. I've never had a problem with too much heat or any issues with the fire blanket...this might not be a good idea for a charcoal smoker, given the higher heat/flame that can be developed near the bottom.

Again, please remember that nothing is fire proof, so if you do decide to do this please use your brain and keep an eye on things... :eek:

...Not that anyone would ever think of leaving a smoker unattended anyway ;)

Henry Ford was the guy who invented Charcoal Briquettes back inthe 20's. He took all the scrap wood from his auto factory and made it into those little briquettes. That ishow the Kingsford co got started.

lump charcoal burns longer?

not so sure about that..
« Briquettes vs. Lump Charcoal

i'm lucky, i work near LAZZARI. they probably make some of the best lump fuel around. we can take a yard garbage can, and they will fill it up. last time it cost me $30, if i remember correctly. about a 50% savings from buying the same stuff from a store.

Vash, I am just down in San Jose (if I recall correctly, you are in The City). Where is Lazzari? I may have to check it out.

tabs I have the webber kettle, as well as the lil' joe and the smokey joe. I use them all. I have smoked in the kettle before but was given the Brinkman as a gift a number of years ago and I wanted to make it work more easily on the cheap. That did not work. Such is life.

Mschuep I will spend sometime reviewing the information you linked to. I appreciate the idea of a fire blanket too.

To all, thanks for the resources for good charcoal. I will put that information to good use.

There is something very zen about smoking with wood. I will get an electric smoker soon, but that is really as a way to help my wife around the house with the cooking. Now, we can put food in a slow cooker before work and have it done when we get home, and that is great, occasionally. Now if I can add another arrow to the quiver, and while not attaining the zen state of wood smoking, offer another alternative for dinner, all is good.

the Kingsford plant is right here - basically, they take sawdust from the mill waste pile, add glue and press it together

I either make my own charcoal (!); use propane, or buy real charcoal

I never ever use Briquettes - just like the guy who worked in a pickle factory won't eat pickles...