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Posted: Mon Apr 15, 2013 13:12
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:13
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:15
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:15
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:17
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:18
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:19
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:20
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:21
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:23
by Richard Rowny
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Posted: Mon Apr 15, 2013 13:45
by Walleye1
Richard

It looks like it works pretty slick. Do you just start it on the electric frying pan to get it going then it stays lit on it's own with the air flow from the pump?

Mike

Posted: Mon Apr 15, 2013 13:55
by Richard Rowny
I know I did not (somehow) do it correctly with all of the images on one post as I assume one can do but as you can see, I am an old-guy.

Thank you Walleye for your advice and help. Much appreciated. Eh!

So that's the cob-job that I cold smoke with and often hot smoke with if I want over 6 hour without tending the smoker.

I didn't image the two nipples that I sometimes screw into the lower elbow, to project the air flow into the center of the cooker. It isn't really necessary unless you have a full load of chips.

It may take a bit of fooling with to customize your operation, e.g. heat setting and air flow.

I have the advantage of a convenient entry with the Masterbuilt but I used it with other units by drilling a side entry hole.

For what it's worth.......here it is. CHEAP and efficient. Make it from thrift shop crappola or what you may already have in the garage, attic, basement. I was raised Polish and we had an expression: Free for nothing; take and if it don't eat; keep it.

I don't have to buy saw dust or get boughten chips. We use a garden shredder and I have hit on a tree service or the Town crew when they are trimming oak and sugar Maple along a road. Always carry trash bags. Free for nothing; take and if it don't eat; keep it. :wink:

Posted: Mon Apr 15, 2013 14:20
by Richard Rowny
Mike,
I start it on HIGH and it's smoking within 15 minutes. Then I start the air. I can drop the temp to the lower setting (I only have 2 settings) and moderate the air flow. You'll have to fiddle with it. I've done 8 hours. It does need some air.

I once read about 30-40 years ago, that the prevalent cancer among Poles is stomach cancer because of smoked meat consumption. They blamed nitrite & nitrate use. Not the smoke.

I hope that my rig interest someone or two. I can't see spending money. Meat $$$ is bad enough. I once farmed and raised my own but now I've joind the crowd at Wally-World.

Yard/tag/garage/jumble sale time is fast approaching but it snowed yesterday with more this week. You can make this rig for chump-change.

Rich

Posted: Tue Apr 16, 2013 02:17
by Walleye1
Rich

Simple, effective and cheap! It doesn't get any better than that! :wink:

Thanks for sharing

Mike

Posted: Tue Apr 16, 2013 02:55
by ssorllih
I wonder if wood smoke is more of a carcinogen than tobacco smoke. How much tobacco smoke do we ingest when we smoke a pipe or a cigar?