Building a SIMPLE wooden SMOKER Part 2

[@jeffsaltmarsh4312]

I just finished building my own smokehouse that was inspired by your videos. Seasoning it now and working great. Holds around 150 degrees and lots of beautiful smoke.

[@wildwoodoffgridalaska]

So cool😁 I can’t wait to get some smoking done this spring.

[@mtnboy1954]

I would strongly advise wearing some safety glasses when running that table saw. My son and I were building stairs one day and started to cut a piece of wood. Something seemed to happen in the blink of an eye and shot that wood back toward my son like a bullet. He is so fortunate it missed him. One bizarre occurrence with that saw could put an eye out and we only were given two of them. Love your build and hoping to put one together as well. Way. too expensive to buy when you can build one that works just fine. Beautiful job!

[@michel1520]

dit vind ik helemaal geweldig,echt wel een leuk en leerzaam filmpje. ja ook ik ga indd voor 2 houten rookkasten met hangende gedeeltes erin voor de paling en makreel en 1 rookkast met 3 leggende gedeeltes voor schaal en schelpdieren,mosselen oesters garnalen rivierkreeftjes lanqoustines etc en ik ben zeker ook nieuwsgierig naar gerookte inktvis och teveel om op te noemen want het is allemaal lekker.iedereen rookt zijn vis op zijn eigen manier.

[@wildwoodoffgridalaska]

Sounds like an amazing bounty of the sea. Glad you enjoyed the video.😊

[@starwalk336]

Thank you! your video was so helpful I am going to try and build one this coming summer

[@rich7331]

I like your slide out tray design! Gave me a good idea to make a doorless smoke house. Just have little slots that The trays slide into. That way I can check them without letting all the smoke out.

[@wildwoodoffgridalaska]

Not a bad thought for a design.

[@watkinstreefarm6880]

Looks like a fun project. This would be another way I could cook our fish. Thks

[@wildwoodoffgridalaska]

We love smoked salmon. It’s a great way to have a healthy snack in the house.😊

[@sgg8970]

Came out very nice. Salmon looks so tasty too. Great idea and I'm sure well worth building and putting in use. 😊

[@wildwoodoffgridalaska]

It’s been a great smoker.

[@margaretbedwell58]

Nice looking smoker. I like the design of it. Thanks for sharing and have a Blessed day.

[@wildwoodoffgridalaska]

Thank you Margaret.

[@thebear5454]

Simple but effective. Nice job Ryan.

[@wildwoodoffgridalaska]

Thank you. It’s going to be a great addition for cooking our meat.😊

[@MilosStevanovic1]

Making one for myself just like this as soon as today!

[@WalkingBackwardsIntoTheFuture]

Dope video needed the inspiration! Growing up on the Rez in NorCal this is always how we smoked fish if we didn’t cook it on red wood stakes

[@outpostcamp]

Very nice build. Love it!

[@paulredinger5830]

Soaking the wood chips doesn’t add flavour until they dry out and start to burn. It just makes steam until it dries. Check it out for yourself. Don’t add as many at the start and after an 1-3 hours (depending on what your smoking. Fish an hour, beef brisket 3 hours or so.) add additional dry chips or wood for flavor. The wood chips don’t add flavours until the burn. That’s the same with any “green wood” too. Check it out for yourself about the wet wood chips. I used to do that to, but not any longer. I love the smoker thought. Well done brother. Give it a try. I reckon you’ll love the flavor, and the smoke seems to “penetrate” the meat more. On thick meat like briskets the smoke only penetrates half an inch-ish. Inject the meat with apple juice before smoking. It breaks it into collagen making softer, moist, and flavourful meat.

[@wildwoodoffgridalaska]

Great tips, thank you

[@paulredinger5830]

No worries. I just recently learned that myself. I used to always soak my “flavor” wood to, but not any longer. Love your smoker build absolutely br!

[@dimkish1]

Why do you even need to add chips? Isn't it enough smoke from pellets. Also keeps it cooler for cold smoking.

[@williamkeil8414]

You guys are tempting me to come back to Alaska.........LOL.... worked on the North slope , lived in villages, North pole, Palmer, Wasilla, Anchorage , and Fairbanks.

[@wildwoodoffgridalaska]

Come on back 😁. We’ve had a pretty light winter so far this year.

[@JERRYMCELWAIN]

nice job on the smoker and the fish too enjoy .i live in Kentucky i am use to bass and croppie and bluegill we always deep fried the with french fries or a baked potato or potato and

[@MrJbunch1]

Great job

[@seymourwrasse3321]

I like how the chimney just magically appears at 24:24, no discussion

[@victorfortin542]

I use the MAZE in my Weber kettle, smoke cheese , jerky, some salmon but need to keep at the salmon. I only light one end of the MAZE and use maybe 5” of apple wood pellets in 2 &1/2 hours of smoking time for cheese. Does the MAZE alone not create enough smoke due to the size of smoker or is it just your preference to have more smoke flavour.
I think this outhouse smoker would be the cats a... for doing jerky a lot of jerky at one go.
Thinking one half the size would be good for me.
Great video and let’s hope the price of lumber comes down, way down or that’s all we will be building is OUT HOUSES!!
Thanks for sharing and Take care!

[@wildwoodoffgridalaska]

Yeah this smoker cost twice what it should have cost due to lumber prices. I prefer to have as much smoke flavor as I can get, but really I am just experimenting with the new smoker to see what I like. Everyone I’ve built seems to smoke a bit different.

[@pattymcculloch9000]

Great job l love watch u too

[@grousehunter67]

Great looking smoker , Love smoke salmon looks dam tasty , i prefer be super dry and salty with a beer

[@wildwoodoffgridalaska]

That’s sounds good.

[@jasonmurphy1587]

Nice smoker ,, goong to make one using your design and weld up an exterior fire box . 🍻

[@wildwoodoffgridalaska]

Exterior fire box is on my list of wants. Should be a great smoker for you.

[@speedbuggy7240]

What about using a regular kitchen oven with smoking chips/pellets in the bottom? I have an old one that I want try it with. The top part of the stove is no good, so I'm thinking of drilling a couple small holes in the top and use it as an electric smoker. The oven has a heating element in the top & bottom. If put a metal tray with chips/pellets directly onto the bottom element that would create the smoke and top element would do most of the cooking. 🤔

[@williamkeil8414]

They say Alaska always draws a person back, and I think I will..........LOL

[@danssv8]

Very nice

[@danssv8]

Love smoked salmon and pork ribs

[@hawnjoe925]

Aloha and Mahalo for sharing this im a small backyard smoker I have a stainless steel smoke house I mostly smoke pork and use direct fire I have smoked tuna n marlin b4 ur method would be the way to go for fish im goin to follow your dimensions and try to build one tnx again 🌺🤙🌺

[@wildwoodoffgridalaska]

Awesome, let me know how it turns out. I’ve smoked pork butts and the best brisket I’ve ever eaten, on this smoker.

[@jpzeigler]

The smokehouse looks great and the salmon looks tasty. Did you make or buy the defuser plate for the propane burner?

[@wildwoodoffgridalaska]

I’m pretty sure Ryan bought it 🤔 I’ll have to ask him 👍

[@bretlawson924]

Oh man that looks tasty! Nice work too, I like the simplicity of the design. Is the propane heat source basically a turkey frier stand? The brine recipe is identical to what I have used off and on over the years. What was the cook time and temp for the batch done on this video? Stay warm and safe folks.

[@wildwoodoffgridalaska]

Yes it’s what we call a crab cooker but same thing. I’m not sure on time but it was about 1 he of cold smoke and 2 hrs of heat at 170-180F. I like the simplicity of the brine. Sometimes I’ll add crushed red pepper to the brine for a little kick.😊

[@RayFMak]

Cool video ✌🏻

[@hollynvr2old2bsilly78]

Cant wait to try this. Thanks for showing how to smoke fish. Look forward to this project with my son. We love salmon. Question: How long can you store Smoked Salmon and how do you store it?

[@wildwoodoffgridalaska]

Great project to do with your son. Glad you enjoyed. 😊

[@wildwoodoffgridalaska]

We vacuum seal ours and freeze it. Some people believe that smoking fish can preserve it but that is false. Salting and drying the fish like the natives do is the only way I know to preserve it outside of a freezer.

[@kevinp9867]

Looks so yummy😋😋😋

[@mattokeefe691]

Smoking good project. Thanks

[@wildwoodoffgridalaska]

😁😂

[@nackbaxster1369]

How do you keep the wood from getting overheated?

[@wildwoodoffgridalaska]

I’ve smoked up to 350f and never had a problem. For safety sake I keep the smoker away from my house in case of an accident.

[@cameroneverhart6443]

Does this get super messy in the summer? I would imagine every critter in the world wants to be inside of that

[@wildwoodoffgridalaska]

No not at all. The racks come out and I clean them with a pressure washer.

[@alvarsdzenis4739]

Good job!! cheers🇨🇦

[@wildwoodoffgridalaska]

Thank you

[@alvarsdzenis4739]

@@wildwoodoffgridalaska Just a thought, have you tried curing with Birch Syrup? It's reeaaal good with salmon! I find Maple Syrup is better with Speckled Trout, Brown Trout, Rainbow Trout and Whitefish. But that's me. cheers🇨🇦

[@seanmacmahon-zu7wk]

thanks for this, guys, love it!
are you on genny power to get all this done? trying to figure things out on
an island lot that is void of AC & h20, thanks!

[@wildwoodoffgridalaska]

We’re on generator power with a battery bank.

[@stanm6127]

really enjoyed the detailed construction, but on the negative side you spent a lot of time on the salmon smoking which of course had nothing to do with building the smoker. The good is that anyone could just fast forward over it. Also, I noticed you had to blow out flames coming off the wood pellets.

[@HydroStan]

Is that a "regular propane hose" ??...rubber, or does it have some added insulation? We are building one and are a bit concerned of the rubber hose inside the smoker.

[@wildwoodoffgridalaska]

It’s a standard propane hose that come with any of the cookers you can buy. I’ve been using this for several years and have never had a problem cooking meats out to 300 degrees.

[@HydroStan]

@@wildwoodoffgridalaska Thanks for getting back to me, guess we will stick to the rubber hose

[@whitleyca]

Fantastic project! Curious about your temp control? Highs? Lows? Holding at a desired temp? Is it as simple as more or less on the gas? Wife and I wanting to get into our own Venison sausage, which calls for smoking a bit lower temps.

[@wildwoodoffgridalaska]

It takes some getting used to and a lot of tending but, yes I regulate the heat from the valve on the burner. Once you get it dialed it’s pretty consistent. Building your own smoker is fun and you can build it any way you choose. All you need is a box for smoke and a heat source. I hope you enjoy some home smoke venison soon.😁

[@jasonjones846]

Love your channel! You both have a great lifestyle and I look forward to move to Alaska to have the same. Maybe we could enjoy a beer together someday. This is a cool little project! Question....with it being so cold is there enough heat generated so the salmon doesn’t freeze?

[@wildwoodoffgridalaska]

Thank you. More then enough heat can be generated. I have had it up to 300 and had to turn down the flame.

[@naybreed]

I thought you were screwing that door o the deck.🤣

[@ncooty]

Looks really nice. Hope it's critter-proof. :)

[@B0BBY-Q]

What type of wood material did you use for the build?

[@wildwoodoffgridalaska]

1x6 pine

[@B0BBY-Q]

@@wildwoodoffgridalaska Thank you, I'm looking to build a 4x4 size and wasnt sure if I need to use cedar, cypress or a hard wood.

[@wildwoodoffgridalaska]

@@B0BBY-Q simple cheap pine and it’s survived several winters and still looks good.

[@MK-ks3ko]

smoker looks like outdoor toilet we used

[@wildwoodoffgridalaska]

😂My dad said it looked like an outhouse. But it smokes good.

[@scottscaneh]

Awesome project loos great Ryan when can I come over for smoked salmon?

[@wildwoodoffgridalaska]

Lol, you’d have to fight m wife for it.😂

[@joemartin4292]

I'm gonna build one the same as you did but I'm kinda worried that the wood on the inside will get to hot ?

[@wildwoodoffgridalaska]

I’ve had two of these and have never had a problem. Now that’s not to say fire isn’t a risk.😊

[@joemartin4292]

@@wildwoodoffgridalaska ok thank you so much can't wait to try it out 🙂

[@houndsmanone4563]

If you don't mind, I'm going to use your design to build a wooden smoker. I don't understand why you have the Amazen smoker then you have soaked alder wood chips as well. Is there a temperature in which the meat should be raised to? I'm considering smoking my own bacon so that's why I ask about the temperature. Great videos on smoking. Thanks for actually showing you prepping the food prior to smoking and also the great build. Enjoy your Christmas; I truly enjoyed your smoker videos. Thanks 🎅🏽🎄 12/19/22

[@wildwoodoffgridalaska]

I like to use the amazen smoker to bri g more smoke to the meat and it begins to smoke immediately and doesn’t have to wait for the chips to start smoldering. It makes for a great way to cold smoke cheeses and salts also. Meat needs to be brought to cooking temps if you intend to eat but if you are just preserving, then you can use a cold smoke to semi cure the meat.

[@houndsmanone4563]

@@wildwoodoffgridalaska Thanks. I'd like to cold smoke the meat then wrap it up and freeze it for future eating. So, what temp would you recommend? (80*, 90*, 100*) I've never done any kind of smoking and know nothing about the process but I'm soon gonna learn. I'll cold smoke it, let it rest to cool down, then seal it, then freeze it for an eating session down the road. Thanks again. 👍🏽🤠 12/20/22

[@wildwoodoffgridalaska]

@@houndsmanone4563 as low as you can create smoke is best. This is the reason I use the amazen smoker.

[@leaf4184]

Turned out brilliantly! Is there a chance that outdoor cooking in your area would attract bears or anything?

[@wildwoodoffgridalaska]

Thank you. I haven’t had any issues with animals but when I lived in Juneau, AK it was always the black bears causing problems.

[@danssv8]

I find pellets crap I rather use woodchips

[@digitalguru42]

Looks great! Can I ask a favor? Please remove that one label on the upper left shelf support. It looks like the pimple on your beautiful smoker! Best fish I ever had was smoked salmon 6 hours since the ocean in Sikta, Alaska. Everything since has been a disappointment! Keep up the great work.

[@wildwoodoffgridalaska]

I noticed that tag and it’s gone. It was driving me crazy also, once I noticed it.😁

[@ouroffgridalaskanlife3998]

Bet that tastes awesome!! Sww your belly warming bottle on the counter!!! 🙂

[@wildwoodoffgridalaska]

It’s delicious!! Not sure what bottle you’re referring to, unless it’s the maple syrup bottle. Lol 😂😁

[@ouroffgridalaskanlife3998]

@@wildwoodoffgridalaska sorry!!! I have had too many winters in interior Alaska, lol your right it was your maple syrup!!!

[@67REBELSSTAMC]

Now u have the smoker built are you gonna start saving the belly meat from the reds?

[@wildwoodoffgridalaska]

This year I’m going to keep the bellies and try a different fillet method. You guys got me feeling guilty.😁

[@maryn.8087]

why are you screwing your hinges on the outside? dont robbers could unscrew it and get in?

[@wildwoodoffgridalaska]

It’s a smokehouse. I think they would just take the whole thing. If I have something in it smoking, then I’m watching it.

[@waynemorgan1577]

@@wildwoodoffgridalaska Somebody tried to take mine I would have something to smoke them with.. lol..

[@critter9a]

nothing is ever simple. stuff always fouls up the project lol

[@wildwoodoffgridalaska]

So true. 😁