www.sausagemaking.org

I'd love both a hot and a cold smoker but cannot by no means afford them.
Is there an easy way to make both?

thanks

Hopefully someone with more experience than me will be along shortly to help you.

There are plenty of free plans around for hot smokers if you set to work with Google. Some are as simple as adapted galvanised dustbins and incinerators that you can buy at ironmongers.

I've just made my own cold smoker from some plywood and pine battens for less than �20; there's some piccies of it on this thread. However, Jen has cold smoked successfully using a standard kettle barbecue and I believe there are other home-made cold smokers which conduct smoke into the chamber from a separate firebox

You might find Keith Erlandson's book a useful primer.

Happy smoking .

Gill

npsmama wrote:I'd love both a hot and a cold smoker but cannot by no means afford them.
Is there an easy way to make both?

Have a read of the other threads in this section of the forum !
And don't feel alone!

If you don't have it, *do* get a copy of Erlandson's book. Its cheap and it'll tell you a lot. Its slim, but its all good stuff. He suggests various ways of making smokehouses.

I made one from an old non-working freezer I was given for free.

Put a hole in the bottom of one side and a hole in the top with dampers to control airflow. Removed the shelves and put a couple of boards on the inside sidewalls to hold dowels for hanging sausage. Put a hotplate in the bottom. Got a stainless steel pan for woodchips.

Initial testing shows that it will work for cold and hot smoking.