Here is how you can save a bunch of bucks, and end up with a kick *** smoker. I like an electric smoker, because you don't have to watch the wood constantly. You can literally walk away from this for hours, and come home to perfect meat. The smoke is created by the Mesquite, or whatever kind of wood you like. Many commercial smoke houses use a similar setup, as it easier to control times and temperatures than with a fire box.
I perfected this when I bought a large commercial freezer at a sale, then it didn't work. The insides were stainless, as were the shelves, so, it lent itself perfectly. Any large metal container will do, however, an old charcoal grill, a school locker, whatever you have......
It needs to have some sort of adjustable vents, I just got some electrical outlet covers from Home Depot, drilled some 1 inch holes in the top and sides of my freezer for cross vents, and screwed the covers to them so I could still move them open or closed.
If you don't have stainless shelves, get some at WalMart. they are cheap and adjustable, in the grill section...
Get a single burner cooker. a Cast iron wood chip box, (all can be bought at wallytown) Some wood chips of your own taste, I like mesquite, but use differents types. you need an old pan, maybe 3 quarts for water, you don't want things drying up, and a thermometer. I used a small electric one, and drilled a hole in the side to mount it. That way I can check the temp without opening the smoker. (this is important, you don't want to open the smoker)
I actually used two burners, two wood chip boxes, and two pans for water, but, I was heating up a large Freezer.
O.K. Just Drill a hole for your wires, and poke em out the bottm for your burner(s). Silicon the hole shut. Drill the hole for your Thermometer. Stick it in. Silicon the hole.
Ready to use it??
Fill the wood chip boxes with wood chips and a little water to keep em damp for a while. Put this on top of a burner. Crank the burner on medium heat. Put the pan for water on top, with about 1 1/2 qts of water in it. Put in as much meat as you want to smoke, or it will hold, spaced out to allow the smoke to travel in between.
Close the door. Let it go for 1/2 hour. Check the temperature. If it isn't about 200 degrees, open the door, and crank it up a bit. Close the door and repeat until you have it set to run around 195-205 degrees.
In no time, there will be delicious smoke coming out of your cooker. About every two hours, open it up, and put more wood chips in the box to keep it smoking nicely. You really don't need to watch it too close. Many times, I start a pork roast, or some chicken, go to the lake, and come home to a perfect meal. My friends love to come over and see what the Smokinator has produced, as it always rocks!!!
Minimum cook time is 2 hours for chicken legs, I'd say about an hour per pound for other products. Have Fun!!!
I perfected this when I bought a large commercial freezer at a sale, then it didn't work. The insides were stainless, as were the shelves, so, it lent itself perfectly. Any large metal container will do, however, an old charcoal grill, a school locker, whatever you have......
It needs to have some sort of adjustable vents, I just got some electrical outlet covers from Home Depot, drilled some 1 inch holes in the top and sides of my freezer for cross vents, and screwed the covers to them so I could still move them open or closed.
If you don't have stainless shelves, get some at WalMart. they are cheap and adjustable, in the grill section...
Get a single burner cooker. a Cast iron wood chip box, (all can be bought at wallytown) Some wood chips of your own taste, I like mesquite, but use differents types. you need an old pan, maybe 3 quarts for water, you don't want things drying up, and a thermometer. I used a small electric one, and drilled a hole in the side to mount it. That way I can check the temp without opening the smoker. (this is important, you don't want to open the smoker)
I actually used two burners, two wood chip boxes, and two pans for water, but, I was heating up a large Freezer.
O.K. Just Drill a hole for your wires, and poke em out the bottm for your burner(s). Silicon the hole shut. Drill the hole for your Thermometer. Stick it in. Silicon the hole.
Ready to use it??
Fill the wood chip boxes with wood chips and a little water to keep em damp for a while. Put this on top of a burner. Crank the burner on medium heat. Put the pan for water on top, with about 1 1/2 qts of water in it. Put in as much meat as you want to smoke, or it will hold, spaced out to allow the smoke to travel in between.
Close the door. Let it go for 1/2 hour. Check the temperature. If it isn't about 200 degrees, open the door, and crank it up a bit. Close the door and repeat until you have it set to run around 195-205 degrees.
In no time, there will be delicious smoke coming out of your cooker. About every two hours, open it up, and put more wood chips in the box to keep it smoking nicely. You really don't need to watch it too close. Many times, I start a pork roast, or some chicken, go to the lake, and come home to a perfect meal. My friends love to come over and see what the Smokinator has produced, as it always rocks!!!
Minimum cook time is 2 hours for chicken legs, I'd say about an hour per pound for other products. Have Fun!!!
