Homemade Smokehouse

Crazy Chaingun

Crazy Chaingun

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Hello Gunnutz

I am hoping to start making jerky out of my game but I dont have a smokehouse :stirthepot2: I would like to make a homemade one if I can.

Does anyone know how to construct an affordable smokehouse suitable for making jerky?

Any and all help is appreciated.
 
A: Try me.....I like trades :)
B. The one I was referring to is the stainless smoke unit designed to be retrofit into your own cabinet. The digital unit only comes on the full digital Bradley smoker,the unit is not available by itself. That said, I DO have an additional digital unit as well. It needs a new switch on the inside, but otherwise works fine. I was going to keep it as a spare but if you can use it (ie: you have a bradley cabinet), we can deal on that one as well :)

WW
 
I used an old fridge. Try to find one that has as little plastic as possible on the inside but old ones that where all metal are hard to find.
Line the inside back, sides , floor, roof and door with metal. For the sides use house siding so that the ribs are used to slide old oven grates into. You may have to wire two together to make them fit.
Cut a hole in the top aprox 4 to 6 round and install a tight fitting lid that can be opened or closed to allow smoke to escape.
I use a one burner electric hot plate as heat source placed in the bottom. Place a small cast iron frying pan on the hot plate, I use a metal coffee can with holes drilled in to it to hold my wood, place upside down in fry pan and close door. Smoke will start in a few minutes depending on heat level. By putting wood in the can you prevent flare ups and possible burning of food.
Install a thermometor thru a hole drilled in the side. I use my deep fryer one. By turning the burner on and off from outside the smoker you can control the heat. Depending on what you are smoking heat level and time will vary. I find one can of wood lasts about one hour and needs to be re-filled.
I use willow as wood but oak, maple etc will work well too.
Cost for all this will be next to nothing but it does take a bit of work. Hot plate is about $30.00
 
Here's a plan from the University of Florida. Looks cheap. Or build a small shed dig a trench, put stove pipe in and use an old gas Bar-b-que as the smoke chamber.


ht tp://edis.ifas.ufl.edu/AN011
 
I used an old fridge. Try to find one that has as little plastic as possible on the inside but old ones that where all metal are hard to find.
Line the inside back, sides , floor, roof and door with metal. For the sides use house siding so that the ribs are used to slide old oven grates into. You may have to wire two together to make them fit.
Cut a hole in the top aprox 4 to 6 round and install a tight fitting lid that can be opened or closed to allow smoke to escape.
I use a one burner electric hot plate as heat source placed in the bottom. Place a small cast iron frying pan on the hot plate, I use a metal coffee can with holes drilled in to it to hold my wood, place upside down in fry pan and close door. Smoke will start in a few minutes depending on heat level. By putting wood in the can you prevent flare ups and possible burning of food.
Install a thermometor thru a hole drilled in the side. I use my deep fryer one. By turning the burner on and off from outside the smoker you can control the heat. Depending on what you are smoking heat level and time will vary. I find one can of wood lasts about one hour and needs to be re-filled.
I use willow as wood but oak, maple etc will work well too.
Cost for all this will be next to nothing but it does take a bit of work. Hot plate is about $30.00
Click to expand...

X2, but with an old dishwasher...the racks are perfect for meat!
 
The fridge/dishwasher/chest freezer type work well and I've used them myself. Making a small shed with a trench holding your chimney leading into it also works very well; used a couple of them as well.

Making a smoker is very simple really. Lots of ways to do it.

One I came up with is using metal lockers from renovated schools or gyms (full size) - a few rivets or bolts through the sides will hold your racks and then just run your stovepipe in the bottom and you're good to go. Even locks to keep the kids from tasting it too much before it's ready!
 
heavyBullet said:
. On another note, how do you like your Bradley???? is that puck system the way to go with a smokehouse?
Click to expand...

Oh yeah! I'll never go back to the old method(s), esp. now that I have a digital.

I can throw a load of jetky in at 9:00 PM, set the unit to smoke for 8 hours at 120, load in 8 hours worth of pucks and go to bed....no refilling/checking/etc.

I can also set it up to cook a roast perfectly...every time. 1 hour and 20 minutes of smoke, 5 hours of cooking at 260 :)

LOVE the Bradley.
 
Come on Wrong Way what fun is that? Half the fun of smoking is the watching and drinking involved. When asked how long I smoke deer sausage for I say -as long as it takes to drink a mikey of whisky!
 
Google UDS.....Ugly Drum Smoker .
It is a vertical smoke cooker made from a 45 gal. drum.
Gotta find me a food safe steel barrel .
 
this guy i know used an old refridgerator for smoking fish. strip out all of the plastic and insulation, but keep the seal on the door. put a grate in the bottom, and suspend the rest of the shelf grates to lay your stuff on. he used to smoke turbot with blackberry bushes.
 
deadhead said:
I used an old fridge............
Click to expand...

Is it a digital fridge?:p;)

I've used fridges, large electrical cabinets, built them out of wood with an old air-tight as a smoke/heat source. Really, you can make one out of almost anything.

My current model is one made from a commercial chicken roaster that you would have seen at a deli/meat shop at one time. It's got large, gasketted glass doors on either side. I put a small chimney in it, it already had an electric chip smoker container inside when I got it! Works great even though it's not digital.....;)
 
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