Built my first smoker any thoughts / ideas?

Discussion in 'Cheese' started by ald73008, Feb 13, 2012.

  1. Here it is. No exaust yet but otherwise complete. Top is sealed and built seperate from base, so it can come off if need be. Going to use a small, about 12" round Weber grill and cut a 4" hole to supply smoke. Interested in hearing opinions on design and ways to break it in.  Thanks everyone!

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  2. geerock

    geerock Master of the Pit SMF Premier Member

    Nice design.  Only thing I can see is if it will be left out to put a stain or sealant on the outside.  Best of luck.
     
  3. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Looks great!!! Are you going to cold smoke only???
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    WAYYY too clean!   Looking forward to you messing it up, lol!  Great job!
     
  5. Cold smoking cheese is all that I've looked into, but open to other foods. At this time all I have is the cold smoking set-up. Thanks for the encouragement everyone!
     
    Last edited: Feb 13, 2012
  6. scrappynadds

    scrappynadds Smoking Fanatic

    Cant wait to see what comes out of it......
     

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