Cheap and simple smoker.

[Woods Dweller]

3, 7foot polls [bamboo works well]

Canvas paint tarp

2, 12inch sticks

Grill rack

Tie polls together at one end open the 3 polls to make a tripod. Tie the 2 sticks to the 3polls and lay grill rack on them. Now! wrap the canvas tarp around the 3 polls making a T-pea. Build a fire in front of T-pea placing hot colas in T-pea with smoke chips.

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[Woods Dweller]

Bump

 

[Tallswife]

:thumbsup:

 

[zimmerstutzen]

saw a fellow once made a smoker of a tripod with just a thatch of evergreen branches on the sides. he smoked /dried a couple dozen pounds of fish in the thing.

 

[omarick1948]

Looks good but you might want to cover the bottom and top more to help hold the heat and smoke. You want to get the temperature up to at least 150 degree's to be on the safe side for killing bacteria. I'm not a know-it-all, but I do a lot of smoking and meat/fish curing.

Have fun,
Rick

 

[zimmerstutzen]

Temperature for smoking depends on whether you want it smoked or both cooked and smoked. For ham, bacon etc, you want "cold" smoke, or you will cook all the fat out of the meat before it is smoked. Imagine trying to hot smoke cheese, it would turn into a gooey mess and fall through the rack. In old Virginny, Christmas hams started being cured and smoked almost a full year before use.

 

[zimmerstutzen]

In order to 'cold" smoke foods, many smoke house had separate fire boxes down hill from the smoke chamber and the smoke would channel through an underground chimney to the smoking chamber. The smoke house on my property had such a set up. One colonial Virginia plantation, I visited had a huge subterranean smoke house of stone. Perhaps 15 ft in diameter and an arched ceiling with hooks for the meat racks.

 

[BillinOregon]

Very similar to how a brain-tanned deer hide is set up for the final smoke.

 

[Loyalist Dave]

We just cold smoke by placing the meat hanging on hooks or on racks in a 55 gallon drum on the deck, and run a foil, dryer hose from a small webber grill that sits on the ground about 15 feet below, up to the bottom of the drum....and a small opening in the drum lid covered with a screen allows the smoke to vent.

LD

 

[Claude Mathis]

Looks good but you might want to cover the bottom and top more to help hold the heat and smoke.

Agreed. In the current configuration, it just looks like a "grill". IMO

 

[Woods Dweller]

Thanks rick. I usually put a cloth or skin over the top to regulate the flow.

 

[Woods Dweller]

I have made a larger one and hang hides in.

 

[Woods Dweller]

I have made 3 of these and this was just for show.

 

[omarick1948]

Wood Dweller, Thanks for posting this and your smoker. I think that if more people would try smoking there own meat and other foods, they could see what their missing if Flavorville!

Rick

 

[zimmerstutzen]

Mrs and I like food cooked over a smokey fire so much, that we are considering building of a closed pit bbq/smoker out behind the house. Complete with a brick oven, if I get my way.