How To Build A Food Smoker

The wonderful flavor of smoked meat and smoked cheese is something that most of us love.

Is the price at the grocery store more than you are willing to spend on a regular basis? If so, what is the answer?

Build your own food smoker or smokehouse!

If you have decided to build a smoker, what do you need?

the first consideration is, what are you going to smoke in your new smoker?

Do you plan to use your smoker to cold smoke or hot smoke your meat and other items? Fish and poultry is usually hot smoked and needs a temperature of 190 degrees to 200 degrees, of course this depends on the recipe you choose to use. Most meats and cheese are cold smoked usually at a temperature around 90 degrees.

The above are guidelines and there are always exceptions. If you want to smoke cook meat for to days meal, you would cook your roast while smoking it ... Hot Smoked. Cold smoking adds flavor and preservation to the meat.

Location is the second consideration. No matter how much you might love the smell from a great Bar-B-Que, you may not want that smell through out your home in the summer months when the windows are open. You want to be able to locate your new smoker or smoke house far enough from the house so the distance and wind can eliminate the smoke. Portable smokers are not usually a problem; you just move it to the location before use. If you are looking to build a permanent smokehouse, then you need to give this a great deal of consideration before you start building.

Size now becomes the third consideration. How much will you be smoking at one time? Are you going to be smoking large items like turkeys or small items like blocks of cheese or sausage links? If you only intend to smoke items like sausages then you could design you smokehouse narrower and taller. If you want to smoke large items like turkeys and roast then you would want a larger floor area for your smoker.

At this point you probably can understand why many of us that love to create smoked foods also have a number of different types of smokers. Welcome to the wonderful world of the smokehouse

Building a Smokehouse does not need to be complicated or expensive. If you are even a little handy with tools you can build a smoke house today!

Build a normal structure type building of the size you need and put good insulation on the walls. Purchase the cheapest materials that you can possibly locate. I know, concrete is not cheap so what about the floor? The truth is, your smokehouse does not need a floor, you can place if on bare ground. When you have your box building built, cut a hole about 12 inches up from the bottom big enough to accept a 3" double wall heater vent. Now on the opposite wall repeat this at the top of your structure and place a cap on the pipe.

Add some racks, hooks and shelves inside you new building and you are almost ready to go.

The next step is to build a fire box outside from your building to connect to the intake vent you cut into your smokehouse building. Remember the one you placed about 12" from the ground? You need to place this box far enough from the building to warm the building inside to about 90 degrees with the roof vent opened full. When you close the roof vent the building should be able to reach 170 to 200 degrees. This distance and the size of your fire box will be how you get within the temperature range.

There, not really very hard to build a smokehouse

Before you look further into building a smoke house, I feel obligated to include this piece of advise for anyone that is considering building a permanent structure as a smoke house.

You need to check with your local agencies about zoning considerations. Different localities will have different restrictions. You may need to place your smokehouse a minimum distance from your property line. materials used may be dictated by local law, such as using flame retardant materials. Are you going to have running water of electric installed in your smoke house? If so, these will be a consideration that may need to be approved through local law.

Even if your smoker is portable, you might get a visit from the local authorities if someone complains about the smoke at all hours. You need to consider your neighbors before you place that nice butt on to smoke-cook for 12 hours.

If you love traditional smoked food barbecue like me, then this is your grill. Don't you love that smooth smoky flavor wood gives to all your Bar-B-Que foods?

This is a do-it-yourself welding project that won't cost a fortune to build.
Free Guide to Build Your Own Texas Grill

This is a very common type smoker that you can find at any number of outlets. They are easy to use and convenient for a lot of folks.

These also come in different sizes and of course different price ranges. I got one that is a medium size some where around 36"x20" for the cooking surface. You can buy these with an outside firebox and they are great starter units that run around $200.00

If you would like this style and you are handy then check out The Texas Style BBQ Plans

"Smoke houses are one of those curious family traditions. Either you grew up with one or you did not."

"Having grown up with a smoke house, it seems impossible to prepare meat without one. I see products like smokehouse barbecue sauce and liquid smoke and just laugh. People always buy this prepackaged junk that is supposed to emulate the smoke house flavor, without even being aware of what they are missing out on. Most people don't even realize what smoke house meat tastes like. The taste really defies explanation." Read The Whole Story

If I gave out an award for Smoker Design of the year, this would most likely win hands down.

I have fallen in love with this drum smoker and you can believe I will have one before this spring rolls around.

If you are looking for a design to build your own smoker and also want something that shouts style, this barrel smoker could be just what you are looking for.
Check This Out...

Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would you believe me if I told you that competition BBQ is better than any barbecue you can get in any restaurant? Now... you can learn the secret barbecue recipes of barbecue Pro s. Soon you ll be able to cook on a level that you never knew even existed. Read on...

This design is from the book "Real Barbecue" by Greg Johnson and Vince Staten. Their philosophy with the Big Baby is to take stuff that's more or less lying around and turn it into a smoker that works on the same principles as the $1,600 jobbies that the pros sell.

The essential function of a top-notch barbecue smoker is to keep the meat entrusted to it comfortably separated from flames and direct heat and yet in the path of the hot air and smoke that give it its flavor.

For more information on the
Double Barrel Smoker Click Here!

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I love this design from Cowgirl. If I had a good area to build a permanent smokehouse, this would be extremely high on my list of possible designs.

Cowgirl has fantastic pictures and step by step instructions for construction

My original smokehouse plan was to make something big enough to cold smoke two pigs worth of hams and bacon at a time.

I only butcher pigs once or twice a year for curing,....but I cook several pigs a year on my cinder block pit.

I wanted a smoke box that I could set right on my block pit, and run a pipe from a separate smoke/fire box to create the cold smoke. Use my cinder block cooker for both hot smoking and cold.

As it turned out, I decided (after I built the box) to make the little smokehouse permanent. Continue...

You have built your Smokehouse or Smoker ... Now What?

You are going to need to know

How To Smoke Food.

Be sure to check out my Lens on smoking foods - choosing the right wood, marinade, sauce recipes. You will also find smoking times and temperatures and more.

How To Smoke Foods

Here is a FREE E-Book for you

There are great pictures and explanations for building your own smoke house from materials purchased at any hardware store. There is a complete run down of everything you will need including the size of screws.

This is a nice sized smokehouse that is small enough to be portable. This version of the smokehouse is six foot tall and would be easy to make shorter if it fit your needs better.

If you have ever wanted to build your very own smokehouse just
click here now!

Ingredients:
12 ounces canned salmon
3/4 cup Miracle Whip (may substitute with mayonnaise)
3 oz. of cream cheese
1/4 cup horseradish sauce
1/2 cup diced red bell pepper
1/2 cup diced green onions
1/4 cup diced red onions
2 Jalapeno peppers diced
2 tablespoons Lime Juice
1 teaspoon grated lime
1 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper

Throw everything in a food processor and mix in low speed for about five minutes till all the ingredients are nicely mixed.

Cover with wrap and refrigerate for a few hours or overnight for best results.
Serve with Crackers

For more great ways to use your Smoked Salmon visit my Squidoo Lens "Smoked Salmon Recipes"

Click here to visit Smoked Salmon Recipes Today!

You have taken the time to get your own smoker, so are you ready for the next step? Before you fire up your smoker there are some things you will want to know

I have created a Squidoo lens that covers your smoker needs from wood selection for the smoke to how to marinade your fresh fish.

Don't forget to stop over at the smokehouse for suggestions and tips on the best methods to smoke your food today.
Click here to visit the Smoke House Today!

Here is another fantastic Double Barrel Smoker with great pictures and easy to follow instructions.

the Big Smokey is easy to build and cost nothing next to those pro jobs. I've outlined the steps to make the smoker under the construction area. They include color photos and some friendly advise with a list of the tools needed to make Big Smokey.

For more information for building the Big Smokey
Click Here Now!

Making sausage at home is easy and fun to do. You can create your very own gourmet Sausage today.
To Learn More about Making Homemade Sausage on Squidoo

Do you want to smoke some Cheese? Then you need a Cold Smoker. Building a Cold smoker is quite simple once you understand the basics and know what to avoid.

Mainly, since you are cold smoking, you need to avoid heat. If you have a smoker unit already, then the heat source is more than likely inside the unit and no matter what you try, you end up with heat making cold smoking next to impossible, especially for an item like Smoked Cheese.

You need to keep the heat and smoke source separate from the smoking chamber. You can use a large cardboard box for the smoke room, if you are cold smoking, as there is no heat in the unit. Then on a heat source you can place a pan with your wood chips on a small burner. You place a lid on the pan that has a long flex tube that runs to the top of your cardboard box, you also need another hole for the smoke to exit the box, this is usually on the opposite side and near the bottom. There you have a simple, inexpensive cold smoker.

You could use an old tea kettle and run some flex pipe to the cardboard box or even build a nice wooden box for the smoke chamber.

These instructions are over simplified. If you are interested in building a cold smoker, just click - Building A Cold Smoker. You will find complete instructions and pictures.

This is a more permanent type structure. You will build a wood framed smokehouse that is 6x8x8 with a gabled roof. The fire box is a separate unit. For the free pdf plans:
click here!

Avoid problems with your standard metal charcoal smoker getting the temperature to stay consistant with wind blowing. The metal would wick away the heat really badly. Ceramic pots work great, and it can cost less then $40 for the whole setup.

Want to Learn how easy it is to create a Terracotta Smoker,

Click Here Now!

Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker.

Free Trash Can Smoker Plans

Note:
Trash can smokers are great. Here's a few helpful hints:

Drill at least 8, 1/2%u2033 holes in the bottom below the fire grate and 8 in the lid. My first attempt was poorly ventilated and the fire kept going out. I then use aluminum foil plugs to cover the holes to regulate air flow and control temperature.

Season your trash can smoker before you actually put food in it. Get a rip roarin fire going to evaporate all the coating off the inside.

Definitely use a water tray between the food and the fire. It catches grease, keeps the trash can smoker humid and prevents flare-ups.

Get a $7 candy thermometer at a place like Bed Bath and Beyond, drill a small hole in your smoker and stick that baby in there. It's the best way to monitor the temperature

Have you ever tried to put a 70 pound pig in your smoker? Tried to smoke cook a couple of Turkeys for dinner and still wanted to let the kids barbecue some dogs? I have and it does not work so well. The Cajun Microwave might just be the worlds greatest answer.

With the simple addition of some accessories you can slow smoke cook your favorite roast while grilling a few burgers and why not rotisserie cook a couple chickens at the same time.

To learn about the Cajun Microwave check out my Lens:
The Cajun Microwave Roasting Box today!

The idea of smoking your own foods might be appealing yet for many reasons, you do not feel its for you.

Perhaps you never fix enough food at once to make buying or building a smoker practical.

You only want to smoke foods a few times each year.

You prefer smoked foods when you are camping.

You want something that is quicker and easier.

There is a great answer if this is you ... Check out my Lens about
Stove Top Smoking Today!

How To Build A Food Smoker by DMedley is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.