help making a fish smoker.

[buzzid]

hey guys,

i would like to make a fish smoker. has anyone ever made their own smoker, if so how? i would like it to be big enough to put a turkey in(mmmm! smoked wife). or maybe there is a product on the market that won't cost me the shirt off my back. any ideas would be muchly appreciated. thanks guys.

buzz

[2 wheels]

hi buzzid if u know any sheety's they can bang one up to your own specs in no time ,failing that ive seen smokers in retail areas and a disposal store .I've also got an ancient book with a few different ideas for smoking rigs hope it helps

[username_taken]

Do you want a hot smoker or a cold smoker ?

a 44 gallon drum would be an excellent start, as long as it hasn't contained anything too toxic!

[buzzid]

hot smoker i think. if i had a drum or metal rubbish bin, what do i burn the woodchips with?

buzz

[Fisher_90]

A lighter, You buy a grill tray and put the chips under the tray then light it and put the food on top of the tray.

[buzzid]

hehehe i can see me buying one. lol

buzz

[Master Sardines]

try this then

[buzzid]

lmfao.

buzz

[Fisher_90]

Lol have some karma Sardines.

[username_taken]

I've heard of people applying heat directly to the bottom of the drum and having the woodchips sitting on the bottom of the drum. Can do it via a kero burner or some heat-beads.

[buzzid]

ok, what about this, will it work. i use a metal garbage bin with lid, fix a steel grill up high-ish and put an element of a electric cooktop(one with the coil) down low and put a metal dish of some sort on it with the woodchips in it. would this create enough heat?

buzz

[2 wheels]

hi buzzid heres a drawing of a simple 2 box smoker basic model [img size=235]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/image_1.jpg

[shortie]

http://www.askthemeatman.com/how_to_make_smoker_art_updated_9300.htm

[shortie]

big cardboard box

electric hot plate

2 wooden dowels

wire rack

wood chips

old fry pan

aluminum pie pan

2 meat thermometers (prefer digital)

set the box on the ground with the flaps on the bottom closed

near the top poked holes big enough for the dowels to go across the box to put the wire rack on

put the electric hot plate on the bottom of the box put fry pan on hot plate and wood chips in fry pan

poke holes in pie tin and cover wood chips

turn hot plate on

poke one thermometer threw box half way to check temp inside box.

when temp in box gets 160 put fish on wire racks

use the other thermometer in the fish and leave there

check wood chips when smoke starts to dissipate and replace wood chips

for 10lbs of fish it is close to 6 times to add wood chips

fish is done when thermometer in fish reads 160 degrees

[buzzid]

cool thanks shortie, i'll be knocking up something like that over the weekend. i'll keep ya's posted, thats if i don't burn the house down, geez imagine the mrs then, lol.

[chubbstar]

:laugh: Yeah she'd be Smokin all right:angry:

:laugh: :laugh:

[bootyinblue]

A mate used to make awesome smokers and bbq's from 50L kegs cut in half lengthways.

Hinged the lid, added a handle to the front, welded on some stumpy legs to stop it rolling and put some mesh in the bottom 1/4 to hold the briquettes, wood chips, coals or whatever you are using to cook/smoke with.

Just dont ask him where he got the kegs from......

[Fisher_90]

bootyinblue wrote:

A mate used to make awesome smokers and bbq's from 50L kegs cut in half lengthways.

Hinged the lid, added a handle to the front, welded on some stumpy legs to stop it rolling and put some mesh in the bottom 1/4 to hold the briquettes, wood chips, coals or whatever you are using to cook/smoke with.

Just dont ask him where he got the kegs from......

Thats what i'd be doing;)

[fat foot]

Is it worth all the effort when you could just steam it for far less effort? I've never tasted smoked fish, how is it?