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PostPosted: 14 Nov 2017, 12:13 
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Joined: 02 Jun 2015, 09:56
Posts: 281
Location: southern indiana
everyone will give me crap, but my smoker is the old stove out of my kitchen. I replaced it as it looked rough probably 20 years old at least, two burners on top you either got stone cold or red hot. So it was just sitting with my to be scrapped stuff behind the shop, until one day I was looking at smokers in home depot or somewhere. When I got to looking at them I thought these are just 110v ovens, with a wood/water tray right over the heating element to get the chips smoking. I thought you know what I have an old over already, wonder if it still works. Well went home wired a cord on it plugged it into the shop to see if it still worked after sitting out a few months, sure enough oven came up to temp just fine. I found an old stainless pan at goodwill that sat on top of the oven heating element just right. I took it home threw some chips in it turned the oven on 220, had to leave the door cracked just slightly to make the heating element come on enough to smoke the chips. It may look redneck, but you know what it works great and holds temp even in the coldest conditions. I smoked a turkey around Christmas when the high only got to 25, something I know guys I work with who have little electric ones have had problems with. As from what I've heard they have a hard time holding temp in cold weather. Anyways that old oven is great smoker even has two burners on top for simmering my home made bbq sauce when I have a pork butt, or ribs in it. Although the fiance is now pressuring me to get rid of it for a real smoker, since we have been living together the past few months she doesn't care for the looks of it. I can't blame her I'll admit it does just look like an old stove sitting under the awning in front of my shop :LOL2: Rack full of chicken quarters and paddlefish


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PostPosted: 14 Nov 2017, 12:56 
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Joined: 02 Mar 2014, 19:52
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Location: Central FLORIDA - The Sunshine State -
good job Andy !!

please don't feel bad using any kind of box for a smoker.
my father took a new metal trash can and cut a hole in the bottom
big enough for the electric cord and put a hot plate in the bottom
with wood chips and made a grate and smoked all kinds of stuff in it !!!!
(and now you can actually get directions on the ole innerweb: http://cruftbox.com/cruft/docs/elecsmoker.html)
After I left home, I carried on the trash can tradition for years until
I finally found an aluminum warming box that a resteraunt threw away
complete with shelves !! made a small propane burner in the bottom
and it worked for years until I moved and gave it away.
so you can make a smoker out of just about anything that will hold smoke.

remember - to "cook" in a smoker, pull the meat out at the correct "internal probe"
temperature; not the temperature of the box.

probe.jpg
probe.jpg [ 64.64 KiB | Viewed 173 times ]


of course if you want the "suggested" cooking temperatures,
you can go directly to the USDA website and make your own decisions.

https://www.fsis.usda.gov/wps/portal/fs ... t/ct_index


.


Last edited by Johnny on 14 Nov 2017, 13:33, edited 1 time in total.


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PostPosted: 14 Nov 2017, 13:18 

Joined: 18 Jul 2017, 11:58
Posts: 77
Location: Savannah, Georgia
handyandy wrote:
everyone will give me crap, but my smoker is the old stove out of my kitchen.

Seems like a fine smoker to me. Down here in coastal south Georgia, I've seen people repurpose old refrigerators as smokers, as well as stoves.

I have a decent offset smoker that I use to smoke mostly pork shoulder/butt, and ribs. I really enjoy it, but it is hard to justify the time and effort when there are at least a dozen excellent barbecue places within a few miles of here. I pass by this place [link] every morning on my way downtown. They always have all three of their smokers going, with the smoke wafting across the road. It smells soooooo good.


Also, it is worth noting that the temperatures in the graphic above are pretty far off of what most people consider the proper temperatures for cooking meat. Rare at 140 is ridiculous, and their target of 155 is not medium, it is well. Rare is in the 120-130 range. Look up the old numbers.


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PostPosted: 14 Nov 2017, 16:05 
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Joined: 02 Jun 2015, 09:56
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Location: southern indiana
Johnny wrote:
good job Andy !!

please don't feel bad using any kind of box for a smoker.
my father took a new metal trash can and cut a hole in the bottom
big enough for the electric cord and put a hot plate in the bottom
with wood chips and made a grate and smoked all kinds of stuff in it !!!!
(and now you can actually get directions on the ole innerweb: http://cruftbox.com/cruft/docs/elecsmoker.html)
After I left home, I carried on the trash can tradition for years until
I finally found an aluminum warming box that a resteraunt threw away
complete with shelves !! made a small propane burner in the bottom
and it worked for years until I moved and gave it away.
so you can make a smoker out of just about anything that will hold smoke.

remember - to "cook" in a smoker, pull the meat out at the correct "internal probe"
temperature; not the temperature of the box.

probe.jpg


of course if you want the "suggested" cooking temperatures,
you can go directly to the USDA website and make your own decisions.

https://www.fsis.usda.gov/wps/portal/fs ... t/ct_index


.


Well I might finally get a commercially made smoker as the women isn't too found of having the old stove smoker sitting on the back deck of the house we are living in together now. It's still sitting at my old house under the awning in front of my old shop. Might have to make an awning behind the new shop building to hide it out of her view. But she still wants to have a smoker as she has enjoyed some meals out of the ole smokey stove, so it's an excuse to get a new toy for me. I've been thinking about one of those masterbuilt ones like the op got affordable they seem to work well what more can you ask for.


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PostPosted: 14 Nov 2017, 16:08 
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Joined: 02 Jun 2015, 09:56
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Location: southern indiana
I might use that hot plate idea to make a smoke box to attache to the side for cold smoking.


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PostPosted: 14 Nov 2017, 18:31 

Joined: 18 Jul 2017, 11:58
Posts: 77
Location: Savannah, Georgia
handyandy wrote:
I might use that hot plate idea to make a smoke box to attache to the side for cold smoking.

Be prepared to rewire the hotplate. Modern hotplates contain a thermistor in the control circuit that turns them off when they get too hot.

One of my previous (temporary) smokers was based on a hot plate. Every time it got hot enough to generate smoke, the hot plate turned off. I bypassed the thermistor, and the whole thing melted down.


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PostPosted: 15 Nov 2017, 09:01 
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Joined: 02 Jun 2015, 09:56
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Location: southern indiana
huh, good to know I have couple old block heaters for diesel engines that just plug in and get red hot might use those instead rigged on a timer to cycle them.


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PostPosted: 20 Nov 2017, 12:21 

Joined: 07 Mar 2011, 19:58
Posts: 2350
Location: Harrisonburg, Va.
Ace hardware and wal Mart have the masterbuilt on sale this week.



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PostPosted: 20 Nov 2017, 13:27 
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Location: Central FLORIDA - The Sunshine State -
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THANKS MAN !!!


my antique Bradley smoker died last year and have been looking for another one.
I just ordered the Masterbuilt 30" Electric Smokehouse smoker
from Wal-Mart and it will be delivered (free) Wednesday...... (over 700 positive reviews).
I have smoked many a turkey but this year the turkey will go in the oven
and after the smoker is fully broken in and all smoked up, I will try a brisket and see how that goes.
I really, REALLY miss my smoked meats !!!

I have learned one thing over the years - - - - if you ever smoke MULLET in your smoker,
you will never get that smell out..... and everything after that will have that lingering mullet taste.
other fish such as salmon, snapper, bass, etc are fine to do. but mullet is a big no-no.


Last edited by Johnny on 20 Nov 2017, 14:03, edited 1 time in total.


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PostPosted: 20 Nov 2017, 13:47 
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Location: Central FLORIDA - The Sunshine State -
Andy - I have some friends that do "cold smoking" and what they did
was build wood boxes the size of an outhouse out of oak lumber with room to hang big pieces
of meat and wire racks for smaller items. pretty nifty setup.
used oak lumber can usually be found just about anywhere these days. (or cedar or other wood of your choice).
no need to purchase new wood from the Big Box Stores at a hefty price.
if you google "wood smokehouse" you will find hundreds of excellent examples and great ideas.
https://www.pinterest.com/explore/smokehouse/?lp=true
and then you can get rid of your old stove LOL.

wood smokhouse.jpg

I guess it goes without saying as to DO NOT put a GAS heat source inside the wooden box ???
I see many on the innerweb that do just that - and to me - that is just asking for trouble.
Danger Smoker.jpg



.


Last edited by Johnny on 23 Nov 2017, 19:24, edited 2 times in total.


_________________
http://www.tinboats.net/how-to-build-a-transom/
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1959 Crestliner Commodore 14'
1959 Lone Star Malibu 14'
1958 Johnson 35 RDE-19 Sea Horse
1958 Johnson 35 RDS-20 Super Sea Horse
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PostPosted: 20 Nov 2017, 14:04 

Joined: 18 Jul 2017, 11:58
Posts: 77
Location: Savannah, Georgia
handyandy wrote:
huh, good to know I have couple old block heaters for diesel engines that just plug in and get red hot might use those instead rigged on a timer to cycle them.

Exactly how handy are you, Andy? Heh! I made this temperature controlled outlet that I used to use for my smoker. I currently use it to make stock (2016 Thanksgiving shown), for sous vide, and to turn the lights on to keep my lime tree warm on the rare occasion that the temperature drops into the low-30s.

IMG_20161120_204906.jpg


It's one of these: https://www.amazon.com/gp/product/B005T ... UTF8&psc=1

And one of these: https://www.amazon.com/Inkbird-All-Purp ... 2470955011 (mine is a different brand, but they're all the same)

And then all you need is a standard outlet socket (scavenged mine from a battery backup), some flexible house wiring and wire nuts (Home Depot), and an IEC jack and cord (scavenged from an old computer power supply). The whole thing is wired up with wire nuts, so no soldering. Replacement sensors are $4.50 for 5 on Ebay [link].

It's a handy little device to have. Set your temperature, and stick the probe somewhere. When the probe goes below the set temperature, power is applied to the outlet. It made it very easy to cycle the hotplate to keep the right temperature. It is also very easy to read from a distance, and in the dark.


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PostPosted: 21 Nov 2017, 13:31 

Joined: 07 Mar 2011, 19:58
Posts: 2350
Location: Harrisonburg, Va.
Doing a butt in the smoker now. 5lbs of jwrkyin yhe dehydrator


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PostPosted: 21 Nov 2017, 14:28 
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Joined: 02 Jun 2015, 09:56
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Location: southern indiana
That is awesome on the temp controlled outlet that's some high class redneck engineering. I might have to make one I will probably solder the connections doesn't really bother me soldering. I always hate household wiring wire nutting everything then trying to jam the stiff solid wiring into a little junction box. I only mention that as I have been doing a lot of wiring in a new to me garage lately. It's almost done then before I know it the attached garaged will be done and I will get to wire it as well can't wait :roll: The butt and jerky looks good nice work


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