my smoker

sambal badjak · Post by **sambal badjak** » Sat Sep 07, 2013 11:07

Just thought I would share my smoker design with you.
I managed to get hold of a steel drum of 120 cm high with a diameter of 51 cm (it is the inside of a coil of plated steel)

We went welding and cutting.
The smoker got 2 baffles inside for a better smoke distribution and this also enables me to use it as a cold smoker (with the proQ) and hot smoker (small fire inside, haven't done that yet though).
This is what we ended up with:

Inside the smoker are some chicken breast
And as you can see: I got a bit lazy when I got to the smoker lid, so I am just using the top of a webber (cheap imitation).

Chuckwagon · Post by **Chuckwagon** » Sat Sep 07, 2013 12:49

Magnafique' Sambal... First class work!
Were you finally able to get hold of some sodium nitrite?

Best Wishes,
Chuckwagon

sambal badjak · Post by **sambal badjak** » Sat Sep 07, 2013 21:08

Thanks ChuckW
Yes, I got sodium nitrite in a 8% formulation.
I have tried my hands on
Salt
Boiled eggs
Half chicken
Pork chops
Chicken breasts
All of them cold smoked.
I think the salt is better hot smoked as the flsvour is just to subtle.
Smoked eggs are awesome and I got myself addicted th smoked chicken.

Chuckwagon · Post by **Chuckwagon** » Sat Sep 07, 2013 23:55

Good going Sambal,
Are you going to try smoking some fish too?

sambal badjak · Post by **sambal badjak** » Sun Sep 08, 2013 07:43

Definitely,
I just need to find out a bit more about cold smoking fish.

My next project is going to be smoked sausages.
I have a couple of questions there, but that will be a separate post.