- Mar 10, 2013
- 3
- 10
I've looked around the internet for a few days now and haven't really been able so find a thorough answer for the various questions I've racked up since deciding to build a smoker. Here's my ideas:
Thanks for the help and I hope I didn't ask too many questions that have already been answered.
- I want to make a small smokehouse maybe about the size of a mini fridge. The reason why I say smokehouse is because I do not have the metal work capabilities to do a 55 gal. drum build. I want to be able to hot smoke so I can make pork butts, ribs, etc. Also I may want to do cold smoking sometime for sausage or fish.
- I can definitely build the smokehouse from wood but I am worried about fire hazards. I plan on using a hot plate for the heat/smoke. Would this make enough heat (+-225 F) safely for long cooking times? Also I read somewhere that because propane makes water vapor when burned, it adversely affects the meat bark formation. True?
- Going along with the fire hazard thought I noticed how some people have their smokers lined in metal. Would aluminum flashing work? Would it be thick enough? I've seen it mentioned on the forum but not confirmed in a build. Flashing is so much cheaper than sheet aluminum.
- Insulation. Is it necessary? I would like to have solid thermal consistency. Is regular pink insulation board safe for those high temps? If not what would be? I've got a lot of sheet rock in my garage. Would that work well? I plan on having the inner wall plywood covered in aluminum followed by the insulation and then the whole thing skinned over with plywood or something thinner.
Thanks for the help and I hope I didn't ask too many questions that have already been answered.