DIY Smoker | Our Woodstove Meat Smoker | How To Make A Homemade Offset Smoker For Hot & Cold Smoking
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- This DIY smoker was a bit of a head scratcher at first. This is our repurposed homemade offset smoker. We built this meat smoker from a bunch of stuff we had and a couple of new items. We had gone over a year without a proper smoker on site. We had plenty of materials to work with. It was just a matter of piecing everything together and putting it to work. Working amazing so far. Bacon, cheese and chickens and fish so far. The temperature can be kept quite low for items like cheese, fish and pork belly. You can also raise the temperature quite high in the smoke box to fully finish whole chickens and pork or beef roasts.
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Great idea. I love how you use wood for smoker. I might try one in the future using bamboo.
Cool!
Wow, that is a super nice build, I love it!
Jackie's Kitchen & More thanks Jackie!
That's a neat smoker, and I'm assuming cheap to build, so that is a win/win in my opinion, thanks for the video, I loved it.
Very cheap to build! And man does it ever work GREAT!
Now that's a nice smoker
Thanks man. It's working nicely for us.
The baffle is a good idea. A double offset smoker has one for exactly that purpose. It supposedly makes a great improvement
Oak Knob Farm definitely. It’ll increase the surface area I’m able to use on the racks with better heat distribution.
Pretty cool DIY smoker! I like it.
Thanks, it works great for us!
..pretty cool little smoke house
That is cool! Great job!
Thank you! Cheers!
Oh no! My Frankensmoker has a COMPETITOR! Great build. Scrap is king
Oak Knob Farm I am definitely looking forward to your frankensmoker build! Scrap is king indeed!
@@Wilderstead Frankensmoker Mark II, no less LOL
Fun to see how you put it together and seeing it in use :) Great job!
You just gave me sooo many ideas!
I hope to see some of the ideas come to life!
Nice wee smoker guys!
Nice smoker! That's going to be some tasty fish there, enjoy! The sound of feet and the door creaking sounds like you're making a sound track for the end of the month. Take care my friends - Marcie
Hahaha!! Luckily Amanda took the WD-40 to the door hinges the other day. Much less creaking!
That is so getting my cogs spinning for another project...lol. Great set up!
Do it up!!
I just subbed you. This and the potato tower video are both informative and chill. Thank you. I'm newer to cold smoke so I ask this question. The smoke that will cure the fish was approximately 100-105f which puts the fish in a good temp to grow bacteria. The fish is safe from that happening even at he start of the smoking process? The answer seems obvious yet I ask. Perhaps I missed some pre-treatment before the fish went into the smoker.
Hi Bozz. Welcome to the wilderstead! The fish is brined for 24 hours in a salt solution before going into the smoker. The temperature is raised quite high towards the end of smoking to finish the process. This batch was not a true cold smoke method. I would like to get some proper cold smoke recipes up in the future though, so stay tuned!
@@Wilderstead Thanks again for the informative video as well as the style. I grew up in western KY and will bullishly tell you that we know good BBQ (and bad) but we cook great BBQ. While my g'parents cured any part of the hog they could that skill was not passed down.
A co-worker brought whitefish caught in Saginaw Bay and smoked by his dad to work. Wow! So good. I'm jealous for the meals and snacks you were smoking. Peace.
Nice build.
Thanks! It’s been working awesome for us so far.
That's a nice smoker.
Its workin great so far! On a windy day, you guys might be able to smell the bacon smoking!
Very Nice, I liked that
Thanks Joey! If you smell the bacon smoking, come on over for a slice or 2!
Awesome!!! Ohh man, I bet the salmon filets were delicious!!!
Soooo good man!!
Cool appliance. Talk about traditional methods.
What comes out of it is sooo tasty Jim!
This is sick how big is the box you made?
Nice smoker Dave. Really like the use of branches for the racks. Looks like you can control the heat very well. Good work man. Well you be putting a roof or over over the stove? Just curious.
So far I'm going to leave it as is. Might be a good idea to cover it with something though. Especially if I want to use it over the winter. As it sits now, the whole thing will be buried in snow in a month or so!
Where did you get the damper piping? Is that something you added to piping or can be purchase complete?
The damper is a separate part you can purchase and install.
How did you determine what the distance is from the smoke box to the firebox?
What did you use for the ducting? I am trying to build one of these, but I am concerned about using food safe ducting
Hi. Great build. Is that just normal chimney pipe?
Yes. Single walled cheap stuff.
@@Wilderstead Thank you. I have built a smokehouse and am using aluminum dryer venting that is not working properly...getting to hot. I was worried about chimney pipe toxicity from fumes that may be introduced to the meat.
Burn some hot fires to season the pipes before actually smoking any meat in it. Your dryer vent is likely galvanized steel and not aluminium, unless it’s the flexible type. You don’t want to use galvanized zen anything for food.
@@Wilderstead Yes, it's the flexible kind. Thanx for the assistance!
OMG! I think I can smell it from here😊 great project. I hope you get great use out of it👍👍👍Rich
It has been working amazing so far. The Bacon is to die for!! The first run of cheese came out a little dry, but hoping we can get that figured out.
Wilderstead I’m sure you’ll be enjoying delicious smoked cheese very soon!
just subbed
Do you know what a zeer pot is .
Yeah
That old paint on your leftover cedar decking might be unhealthy
How long would it take to cook a 22 pound brisket like this?
My guess would be 20 hrs or so for a full 22lb chunk of meaty goodness like that.
@@Wilderstead so around 250°?
Are you using fruitwood like apple or cherry ? tough to tell at 3:16
Maple for this round, Bubba. Tons of maple on hand.
Maple sounds great too !
Wayyyyyyyyyyyyy to hot, nothing but leather left at 180 degrees??
180F is lower than most suggested temps to hot smoke fish ...
@@Wilderstead I’m not sure where you heard that lol.
Find me a hot smoked fish recipe that is under 180F, bud.
@@Wilderstead fat renders at 160 degrees ..... enjoy yer smoke. When I do a brisket I smoke it for about eight hours at 100° when I do summer sausage I do the same, jerky, snacks sticks, chicken..... and then I heat it in my oven where I can control the temperature perfectly
So you heat it up after? And even still, under 180f for everything you smoke? Oh. Well, we smoke well below 100 degrees when we are actually smoking meat. We finish the smoking in the smoker by raising the temp in the box, and finish at different temps depending on what meat we are smoking, and what the final product is going to be. I guess you didn’t catch that in the video...