UK smoker

Discussion in 'Roll Call' started by gourmetfungi, Jan 1, 2008.

  1. gourmetfungi

    gourmetfungi Newbie

    Happy new year one and all.
    I am a chef/forager. http://www.gourmetfungi.co.uk I smoke a number of different meats and many mushrooms. Using a number of methods. However, i am in the middle of making a smoker from a new shed. Toilet cubicle shape. I could do with some advice on the following.
    Shall ia line the shed due to the timber being preserved?
    Do i need to seal all crevices etc. Will this affect draw of smoke?
    What are the best methids of keeping sawdust alight with a constant flame underneath?
    Best methods of creating smoke and kourney to smoke house from fire box?
    Cheers all.

    p.s The name is Andy
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Neat idea - too bad I have no help for you. Someone will be along soon that can help. Only advice I can give is that you want it sealed up enough that the airflow comes from the smoke generation area through the cooking area. Post a pic when you finish, we'ld love to see it.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf. Hope to here how your smoking goes in the future.

    Kookie
     
  4. Andy

    checked out your website- very interesting , have done some mushroom foraging myself -never smoked any though ! good luck with your smoker
     
  5. bigal

    bigal Smoking Fanatic OTBS Member

    Welcome to SMF! Glad your here.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    'Ello Andy and welcome to SMF! I do a bit of scrounging for fungi as well here in Michigan, and am ALWAYS after the elusive Morchella species. But so is everyone!

    Anyway, on the left of the mainpage in the red box is: http://www.smoking-meat.com/smokehouse-plans.html
    showing an outside smokehouse. Now it's probably not a great cold smoker, but shows the general construction and airflow. By extending the smoke delivery tube several more feet a cold smoke could be realized, as well as increasing the delivery duct's cross-section to allow more cooling surface area for the smoke.

    Another approach is an electric hotplate inside the unit with a cast iron/steel sawdust/chip pan on top of it.This will generate very little heat over and above what the wood requires to smoke, and will heat the house up minimally. The chip pan in this arrangement should not be "alight" but JUST smoking.

    As far as airflow, you want your smoke to pass by the food, so the walls need to be pretty tight. As you have treated wood, which I am ms-trustful of I would line the walls with sheet alum., or even thin cedar planking. This will help seal the walls and cover the treated wood.
     
  7. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum![​IMG]
    IMO I'd line the treated wood.
     
  9. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
     

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