Joe, thanks for posting this video. I built this smoker using your plans about 3 years ago. Smoked salmon comes out amazing every time. I cut a round hole in the bottom plywood and use a camp propane bottle with a burner for my heat. Simply adjust the heat based on how windy/cold it is when I am smoking. Drilled a couple of holes down by the burner for extra air so burner stayed lit. Used the grates from my old Big Chief Smokers when they died. My daughter has already put in a claim for the smoker when I go toes up. Thanks again for posting this video, you are a good man. -Rich
Thanks for your easy to understand directions. I am building this smoke house with my grandson as a project for us to do together. We now have the materials gathered and we will be starting actual construction on Friday afternoon following his week of school. I hope to be smoking jerky by the end of the weekend. :)
Great simply video guys.I've watched other diy and yours is as simple to follow as any of the others.thanks again now I'm inspired to make my own.I was going to buy a electric one from home depot but not after I read all the reviews how they electronics die in a year or so.
That would be fantastic! Today is Monday so I am reminding you :) Can't wait to get started. Thank you in advance for the videos and for your kindness.
It's actually pretty self explanatory. The best method is the KISS method which you did. No need to make it elaborate. I may have to make one of these and start smoking jerky and whatnot. I haven't had home made jerky in a long time. lol. Thanks for the walk through.
Great video. Very helpful. You've given some very important information that I think is helpful. I haven't read all the other comments, but I would think that I'm going to make sure to use untreated plywood. Thank you for this video.
I think you have a well thought out unit here. The hotplates are easy to regulate .I got my racks from the junk stove collection at the dump. Maybe the door should be two sections like a dutch door?
Thank you for posting your project. Since I don't have plywood, I will have to buy a couple sheets. Should I buy interior grade plywood, or exterior grade, to make this smoker?
This is a really nice smoker. I like it! My only concern is that the glue and stuff they use for the plywood might be toxic. Any idea? Anyway, I think I could make this myself with something else then plywood. The adjustable electric plates and pan with sawdust is a great idea. After you smoke it, It seems like you leave it in the smoker with just the heat on only to dry it out? Could you just take it inside, or in a dehydrator after smoking is done? Here in Norway we just use salt and then hang it to dry in air. :)
What an excellent and informative video. Again, you have done a heck of a video. This is what I needed to see and learn. However, I need copies of the papers....LOL How much would you charge me to send me a copy of the plans?
Did you have trouble getting it up to temperature at first. I have built one and it holds temperature very well it just doesn't get to the temperature I want. I actually think it may be the double burner I am using.
Hi Joe, and you have made a good, informative video here. I want to make one to do hams and bacons. Can you tell me what the power output of your hotplates are? Do you think they would get the temp. up to 250 or so. Do you think I would need to insulate to get/keep a temperature that high consistently? Tks, Don
@JoeandZachSurvival Having a heck of a time finding racks. All Lowes and Home Depot have are painted or plastic coated. I've got the hot plates but am waiting on racks.
Joe great video. Wondering if you may have the plans in a PDF and eyesight is not that good could not see the drawing. Also is there a way to see your videos how you made the jerky? Thanks again. Robert
What kind of fasteners should I use to attach the plywood to the 2 by's -- screws or nails ? How many inches between adjacent nails/screws ? Do you recommend using any adhesive in joining the wood, for example, 2-part epoxy or construction adhesive (liquid nails) ?
Very nice video! :) Just want to ask if you have scanned version of the papers that you have shown in the video? I'd like to print them for easier reference when making the smoker. Thank you! :)
It looks like your upright 2X2 in the front left sticks out a little bit and gives the door something to butt up against. I was considering rigging something up for the door to hit against, because I didn't see in your plans that the beam would stick out. The video is a little blurry, so it's hard to tell. Can you clarify what you did there?
Hey thanks for the video !!! Man can you smoke some things and post them for us that would be so cool just to watch it in action and see the finesh product
Thanks Juddscandi. If you go to the joe and zach survival main channel page I have a playlist on smoking things in the smoker. I plan on making more but there are a few posted. Thanks again. Joe
This is a great video :D...im moving house soon and would love a smoker(smoke meat is the best) how much did everything cost?? if u could tell me in euros would me great as im from Ireland
I have a question about one of the measurements. Why do you keep your 2x2x48's flush to the outsides of your bottom 17x24? and your side pieces are cut to 16X48? Wouldn't they stick out 1/2'' on each side of the smoker?
I'll assume you attach your 2x2x48 pieces to the 16x48's then flush the 16x48's to the sides of the 17x24? Then place your 24x48 pieces over-top to make all the sides flush.
What is the wattage on the hot plates you are using? Also what is the max temperature that you have run i know you said you normally run about 117-120, im interested in doing more of briskets and shoulders at 200-250. Is this possible considering her about the lowest outside temp will be 40ish. I know that you have finished all your meats in the oven is this just by preference not wanting to wait 7 hrs for it to get to temp or can it not get the meat up to temp? Thanks
Sooo, this could be a real dumb question as I am a smoker rookie. I BBQ with propane all the time but I want to dabble in smoking meat - for cooking - not making jerky (yet). Is this possible with using your design? I read in the comments you mentioned something about chickens - that's what I want to smoke - chickens, ribs, bison, etc. Also - where I live, in the winter it can get to -30 degrees Celsius - can your design laugh at a Winnipeg winter?
What temps do you hold with those hot plates? I built a smoker of similar size and an having trouble finding ht plates to get me above 210 consistently.
I have a hot plate in my smoker that does not maintain a consistent temperature, gets hot and drops and rises again. When the plate heats up the chips burn very quickly with heavy smoke. I would have to change the chips every 10-15 mins. I think I need to look for a hot plate that maintains a consistent temperature.
+Garnet Wilcock You should for sure get one that has a constant heat. They are usually cheaper ones and have the coils and not the solid metal top. If you can fit 2 hot plates in the smoker like I do its nice having one thats adjustable like the one your using and one that stays on high. You smoke the chips on the steady heat one and adjust the smoker temp by adjusting the other one. Thank you. Joe
Then wouldn't the two side pieces need to be cut to 17x48''? so the front and back cuts sit flush with the bottom 17x24 and the two side pieces over lap the front and back pieces.
Do you ever have a problem with critters getting into it, or knocking it over? I am not in the country like you, but we have racoons here that will forage for whatever smells good.
+kevineichenlaub It all depends and I have videos on it. If I want to hot smoke and cook something then I block off the top half of the smoker, when I do that I can get it up over the 250 degree temperature needed for the long smoke cooking. thank you. Joe
Well it looks good but this is not smoking. You do smoking over real fire and real smoke not with electric cooker. This is Tesco way of smoking and product will probably be tasting of Tesco smoked meat. No point doing it at home then even cheaper to get it from superstore.
The reason why we smoke in the smoker is because it is a very controlled method. we can do 3-5 times as much meat in this smoker in the time it would take to do it on a fire. And there is not a constant need to put more wood on the fire. the jerky that comes out is very very tasty in fact its the best I have ever tasted ! Maybe you should try it our way and see the differences between the two . Zach
I made a smoke house the size dimensions 15' L x 25' W x 8' H. ... Now that is a smoke house,,,,,,,,,,,,,,,,,,,,, you made a tool shed. I am not impressed.
First, I do not feel the need to impress someone such as you. Second as important as You think you are, I am sure that I nor anybody else will ever impresses you. More than likely, the only thing that impresses you is your own reflection in the mirror.
Joe, thanks for posting this video. I built this smoker using your plans about 3 years ago. Smoked salmon comes out amazing every time. I cut a round hole in the bottom plywood and use a camp propane bottle with a burner for my heat. Simply adjust the heat based on how windy/cold it is when I am smoking. Drilled a couple of holes down by the burner for extra air so burner stayed lit. Used the grates from my old Big Chief Smokers when they died. My daughter has already put in a claim for the smoker when I go toes up. Thanks again for posting this video, you are a good man. -Rich
Thanks for your easy to understand directions. I am building this smoke house with my grandson as a project for us to do together. We now have the materials gathered and we will be starting actual construction on Friday afternoon following his week of school. I hope to be smoking jerky by the end of the weekend. :)
Simple and direct. Awesome video. Thank you.
awesome video man, really appreciate the obvious time and energy that you put into this, well done sir.
thanks for coming back on the topic and explaining how you generate the heat/smoke
My Bradley smoker finally bit the dust so I am now going to build my own, THANK YOU for this video!!!!!
Great simply video guys.I've watched other diy and yours is as simple to follow as any of the others.thanks again now I'm inspired to make my own.I was going to buy a electric one from home depot but not after I read all the reviews how they electronics die in a year or so.
Nice job Joe! You explain things very well. I'm building one of those for sure! Bless you!
Built this the other day, and it turned out great! Thanks again.
That would be fantastic! Today is Monday so I am reminding you :)
Can't wait to get started. Thank you in advance for the videos and for your kindness.
GREAT video, thanks guys. Building one this week on my time off. Answers all my questions. Thank you.
It's actually pretty self explanatory. The best method is the KISS method which you did. No need to make it elaborate. I may have to make one of these and start smoking jerky and whatnot. I haven't had home made jerky in a long time. lol. Thanks for the walk through.
Great video. Very helpful. You've given some very important information that I think is helpful. I haven't read all the other comments, but I would think that I'm going to make sure to use untreated plywood. Thank you for this video.
I think you have a well thought out unit here. The hotplates are easy to regulate .I got my racks from the junk stove collection at the dump. Maybe the door should be two sections like a dutch door?
I like that design, Great hinge tip by the way.
I built this last year using your plan. Just trying to find some quality salmon at the moment. Thanks much for the share and all the information.
You did a great job Sir, your drawings were very good, better than some pro's. Building one this weekend............
Joe! I was wondering if you would be willing to do an updated smoker tour video!
Neat size, shape and style. Thanks for sharing this vid!
Thanks,made mine today.I'll season it to morrow and smoke something sunday!
Thanks for sharing this video. I see a project in my future!!
Great work & thanks for the video!
cool
Thanks for sharing, great video.
Good looking smoker, thanks for sharing. Take Care :-))
Thanks for the info. Great video.
Excellent my friend !!!
Thank you for posting your project. Since I don't have plywood, I will have to buy a couple sheets. Should I buy interior grade plywood, or exterior grade, to make this smoker?
Awesome good job
nice
thanks for the idea and the video
This is a really nice smoker. I like it! My only concern is that the glue and stuff they use for the plywood might be toxic. Any idea? Anyway, I think I could make this myself with something else then plywood. The adjustable electric plates and pan with sawdust is a great idea. After you smoke it, It seems like you leave it in the smoker with just the heat on only to dry it out? Could you just take it inside, or in a dehydrator after smoking is done? Here in Norway we just use salt and then hang it to dry in air. :)
Yeah that was my thought to . The ply at very least would have to be non treated (don't know if he mention that)
nice job looking to do mine this weekend thanks
What an excellent and informative video. Again, you have done a heck of a video. This is what I needed to see and learn. However, I need copies of the papers....LOL
How much would you charge me to send me a copy of the plans?
Did you have trouble getting it up to temperature at first. I have built one and it holds temperature very well it just doesn't get to the temperature I want. I actually think it may be the double burner I am using.
Hi Joe, and you have made a good, informative video here. I want to make one to do hams and bacons. Can you tell me what the power output of your hotplates are? Do you think they would get the temp. up to 250 or so. Do you think I would need to insulate to get/keep a temperature that high consistently? Tks, Don
Thanks for the great video!!
@JoeandZachSurvival Having a heck of a time finding racks. All Lowes and Home Depot have are painted or plastic coated. I've got the hot plates but am waiting on racks.
Thanks for the video. Will the smoker get hot enough (225 degrees) to slow cook a brisket?
Thanks for posting.
thats so cool man,
Great video, thanks.
Joe great video. Wondering if you may have the plans in a PDF and eyesight is not that good could not see the drawing. Also is there a way to see your videos how you made the jerky? Thanks again. Robert
nice , very clever
What kind of fasteners should I use to attach the plywood to the 2 by's -- screws or nails ? How many inches between adjacent nails/screws ? Do you recommend using any adhesive in joining the wood, for example, 2-part epoxy or construction adhesive (liquid nails) ?
Very nice video! :) Just want to ask if you have scanned version of the papers that you have shown in the video? I'd like to print them for easier reference when making the smoker.
Thank you! :)
Love the smoker. What type of wood did you use? ( cedar, oak, etc..)
tham
ks,,very helpfull for my next project
It looks like your upright 2X2 in the front left sticks out a little bit and gives the door something to butt up against. I was considering rigging something up for the door to hit against, because I didn't see in your plans that the beam would stick out. The video is a little blurry, so it's hard to tell. Can you clarify what you did there?
Hey thanks for the video !!! Man can you smoke some things and post them for us that would be so cool just to watch it in action and see the finesh product
Thanks Juddscandi. If you go to the joe and zach survival main channel page I have a playlist on smoking things in the smoker. I plan on making more but there are a few posted. Thanks again. Joe
Joe, you are a good man. Thanks brotha! Go Jets, Boo Wild. I do plan on using elec though - still no problem?
This is a great video :D...im moving house soon and would love a smoker(smoke meat is the best) how much did everything cost?? if u could tell me in euros would me great as im from Ireland
I have a question about one of the measurements. Why do you keep your 2x2x48's flush to the outsides of your bottom 17x24? and your side pieces are cut to 16X48? Wouldn't they stick out 1/2'' on each side of the smoker?
Nice Job..
hi, do you alternate racks during smoking? At temperature how long per pound?
I'll assume you attach your 2x2x48 pieces to the 16x48's then flush the 16x48's to the sides of the 17x24? Then place your 24x48 pieces over-top to make all the sides flush.
What is the wattage on the hot plates you are using? Also what is the max temperature that you have run i know you said you normally run about 117-120, im interested in doing more of briskets and shoulders at 200-250. Is this possible considering her about the lowest outside temp will be 40ish. I know that you have finished all your meats in the oven is this just by preference not wanting to wait 7 hrs for it to get to temp or can it not get the meat up to temp? Thanks
What size and type of screws do you recommend? Also, type of plywood? Thanks!
i built one of these 35 years ago butt i used tongue and grove oak and still use it today
Sooo, this could be a real dumb question as I am a smoker rookie. I BBQ with propane all the time but I want to dabble in smoking meat - for cooking - not making jerky (yet). Is this possible with using your design? I read in the comments you mentioned something about chickens - that's what I want to smoke - chickens, ribs, bison, etc. Also - where I live, in the winter it can get to -30 degrees Celsius - can your design laugh at a Winnipeg winter?
What temps do you hold with those hot plates? I built a smoker of similar size and an having trouble finding ht plates to get me above 210 consistently.
Lol I did too. Just wondering if I was missing something.
have you ever tried using it as simply a dehydrator?
I have a nice dehydrator so I just use my smoker as a smoker. You could easily use it just for dehydrating though.
what kind of rack did you use?
What type of finish did you use on the exterior of your smoker?
What brand is the burners
Hola Joe, muy bueno, me gustaría saber las medidas y posibilidad de los planos, si es posible. Gracias Joe.
I have a hot plate in my smoker that does not maintain a consistent temperature, gets hot and drops and rises again. When the plate heats up the chips burn very quickly with heavy smoke. I would have to change the chips every 10-15 mins. I think I need to look for a hot plate that maintains a consistent temperature.
+Garnet Wilcock You should for sure get one that has a constant heat. They are usually cheaper ones and have the coils and not the solid metal top. If you can fit 2 hot plates in the smoker like I do its nice having one thats adjustable like the one your using and one that stays on high. You smoke the chips on the steady heat one and adjust the smoker temp by adjusting the other one. Thank you. Joe
Hey is there any way u could make a brick stove elecctric
What did you apply on your exterior finish???
Then wouldn't the two side pieces need to be cut to 17x48''? so the front and back cuts sit flush with the bottom 17x24 and the two side pieces over lap the front and back pieces.
Nice
how hot can you get your smoker... 250 farenheit?
how many times did this start on fire ?
@JoeandZachSurvival No Menards, but I never even thought about Wally World, thanks.
where do you put a tray for drippings? that does not look safe
GATO0421 I do not have a drip pan and in all 39 years of smoking meats and fish I have never had a fire. Thank you.
i want to make one like that
Thanks for replying! :) Already sent you a PM :)
Do you ever have a problem with critters getting into it, or knocking it over?
I am not in the country like you, but we have racoons here that will forage for whatever
smells good.
how hot does it get on high?
+kevineichenlaub It all depends and I have videos on it. If I want to hot smoke and cook something then I block off the top half of the smoker, when I do that I can get it up over the 250 degree temperature needed for the long smoke cooking. thank you. Joe
+JoeandZachSurvival thanks man
CAN I BORROW YOUR SMOKE HOUSE VIDEO, THANKS...
random but are you left handed? lol sorry
Layla Channell LOL. No I am right handed. Why do you ask? Thank you. Joe
I can't seem to figure out how to email you some pics. What's your email address?
Well it looks good but this is not smoking. You do smoking over real fire and real smoke not with electric cooker. This is Tesco way of smoking and product will probably be tasting of Tesco smoked meat. No point doing it at home then even cheaper to get it from superstore.
The reason why we smoke in the smoker is because it is a very controlled method. we can do 3-5 times as much meat in this smoker in the time it would take to do it on a fire. And there is not a constant need to put more wood on the fire. the jerky that comes out is very very tasty in fact its the best I have ever tasted ! Maybe you should try it our way and see the differences between the two .
Zach
I made a smoke house the size dimensions 15' L x 25' W x 8' H. ... Now that is a smoke house,,,,,,,,,,,,,,,,,,,,, you made a tool shed. I am not impressed.
Big damn deal for you!!
Jake The Snake in the grass..........Screw you
... you still don't impress me.
First, I do not feel the need to impress someone such as you. Second as important as You think you are, I am sure that I nor anybody else will ever impresses you. More than likely, the only thing that impresses you is your own reflection in the mirror.
Amen Brother
liar