What group should I use?

Discussion in 'Smoke Houses' started by blair4547, Jun 3, 2014.

  1. blair4547

    blair4547 Newbie

    Hey All,

    Looking for some direction on which group to post in. I'm going to try to build my own multipurpose smoker. It will need to be able to roast, hot and cold smoke and act as a drying cabinet. It will be a verticle unit constructed out of wood and lined with aluminum in the smoker and ceramic in the firebox. Internal dimensions will be approximately 22x20x48.

    I'll probably use an AMNS to supply cold smoke, propane for roasting and smoking and a hot plate for drying and if necessary (based on ambient temp) for cold smoking.

    I've got an electric smoker but it costs about $25 every time I fire it up. It also won't handle the larger sausages that I plan on making.

    I look forward to any feedback.
  2. pops6927

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

    I moved your request to the correct forum to use  - smokehouses.
  3. blair4547

    blair4547 Newbie

    Now that I'm in the correct group I'll add a little more info.

    All I have are the interior dimensions. I'd like it to be 23" wide by 20" deep x 48" high. It's going to be a dual function unit. I'm going to be using it for hot and cold smoking as well as aging the dry and semi dry sausage I'll be making during the cooler periods.

    I picked the interior dimensions based on readily available oven racks. I'll be using them when I do the butts, ribs and other large pieces of meat. When I do stuff that needs to be hung up I' ll have 1 1/2" dowels.

    I have to say, I've already learned a lot for you guys. I've been going by Meat Smoking and Smokehouse Design[/U] (Stanley, Adam and Robert Marianski). The don't talk about things like putting in an upper and lower vent. Or things like drilling holes for the rods into a two by four then cutting it in half. I've also come to the realization that it will have to be lined because of the size.

    While I'm at it I've got my first question. Because some of the recipes that I'll be using go for as long as 2 weeks of cold smoking it'll have to be self regulating for a lot of the temperature control. I've been trying to find a cheap gas control valve with a pilot light (it'll be capable of gas and wood heat source). The valves seem to start at around $125. Then it dawned on me that I could find a used 30-50 gallon gas water heater. That way I'd have not only the valve but I'd be able to get the burner/pilot light assembly too. I've already found one for around $75.

    I'd love hear what the more experienced builders here think.
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Where do you live ?????
  5. blair4547

    blair4547 Newbie

    I'm in the Asheville area.
  6. 5oakssmoker

    5oakssmoker Smoke Blower

    I think Dave meant, what State are you in, it will make a difference, when it comes to insulation, heat source, etc etc depending on how cold it gets in your area.

    I'm building a wood smoke house, a tad smaller, but taller than your dimensions, hoping to have it fired up this coming weekend if everything goes well.
  7. blair4547

    blair4547 Newbie

    Ahh, I would assume a high of 60 to a low of 30 degrees. That would be for cold smoking.

    I'm assuming that the water heater burner will be between 100,000 and 150,000 BTU. It probably won't burn for more than a minute or two at a time. It will definitely be too much heat for cold smoke. I'm hoping two 1000watt hot plates will take me to 55 to 65 degrees for the cold smoking. However I'll have enough space for more if it doesn't.

    I guess what I'm looking for is feedback about the burner. Is it too large (as in BTU) for this space? I'm concrete that my thermostat won't be able to react fast enough.
  8. 5oakssmoker

    5oakssmoker Smoke Blower

    A lot of guys on here have had smoke houses with a similar size and reach temps of 250 degrees with the 1500 watt dual burner hot plates, a lot depends on the insulation of the CC and how long of a cord you use for the hot plate.

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