My Vertical Smoker Build

[ComradeQ]

I have been working on my smoker build, converting an old metal storage cabinet to a hot/cold smoker. The dimensions are 35" wide x 35" high x 18" deep and I have included a picture below. The plan is to strip the paint off and repaint with high temp black bbq paint. I have acquired some 1" high temp insulation for free from a company that has agreed to let me have the extra off cuts. Additionally I have purchased some 22 gauge stainless steel sheet metal to line the inside insulation with. Since I do not weld I will be attaching everything with rivets. I will also use some of the stainless steel to make a chimney stack (maybe 2? What does the group think?) These pics are a little old, I have since stripped out the inside and removed the doors. As soon as it warms a little I will be going hard on stripping the paint and doing everything else so I can get it working ASAP. I'm just trying to get all the materials gathered before hand to make it easier.

The cabinet:




Now at another forum I am on they suggested I use propane for my heat source since the area will be too large to efficiently heat using electric. I've been considering using this http://www.amazon.com/Alpha-Electric-Ig ... m_sbs_hi_1

The idea would be to mount it in the back bottom of the smoker with the control and ignition on the outside. I am still debating this and would love some input/suggestions for alternatives if there are any? I'm on a fairly limited budget and have blown a large chunk on going the stainless steel route (well worth it though). I still haven't figured out what I will use for racks and sausage rods so input there would also be appreciated. So basically I am asking for any suggestions or help that you good folks can give?? Thanks!!

[DiggingDogFarm]

It's not that big.
Propane sucks as far as controlling temperatures accurately (without a fancy set-up anyway).
Go with electric.
What are you going to do with the shelves?
I like a "smokehouse" that's tall and narrow rather than wide so the smoke continuously flows past the meat and exits rather than tarrying and becoming stale, but to each his own.



~Martin

[ComradeQ]

I have removed the shelves completely as well as the doors for now. So what set up would you recommend if I were to go electric? Can I use electric elements to smoke my wood with? I really have no idea how I would do it, story for the questions. Propane seems easy to me but I agree control would be nice. How would I put the electric components in and how expensive would it get?

[ComradeQ]

Also, if it is electric I'm assuming that would make it difficult to use if it started to rain half way through a smoke?

[Dingo]

Hi comradeQ....I've been designing a hot/cold smoker in my head for a while now....My humble opinion is to separate the heat control and smoke generation for the ultimate in control. I have a simple gas vertical smoker from home depot, and have a great deal of trouble controlling the temp (even after adding two vents to the top of the unit)
My plan is to gut the gas stuff out and replace with a high wattage solid hotplate element controlled by an oven style t.stat. That should give me the accuracy/flexibility of a conventional oven.
For the smoke..my plan is to make a simple venturi type CSG and plumb it into the side of the smoker. This combination should give me the ability to hot smoke at any temp or cold smoke.
Then all i have to do is address the humidity issues...haven't got that far yet...thinking maybe a fogger or ultrasonic humidifier...