Who's built a smoker here? ideas...

[canuckamuck]

I am going to build a meat smoker. I was hoping some others would share some of their experiences first and maybe some pics.

I am thinking of doing it in brick for efficiency but I know most of them are made from barrels these days.

Got something to share?

[onionluke]

I do believe that a special kind of brick are required .

edit - bricks that will not explode in the heat

Edited August 13, 2015 by onionluke

[gerry123]

I do believe that a special kind of brick are required .

edit - bricks that will not explode in the heat

if you get bricks that hot you will be cooking not smoking i constructed a smoker from concrete block for the fire box topped with a steel drum for the smoker part with a flue outlet the problem i found was scourceing the correct wood chips

[bankruatsteve]

I made a barrel smoker out of sheet metal - complete with hangers for a water bowl and 2 levels of rack. This fit on top of my 20 year old Weber mini. That worked great until the "feet" on the Weber finally rusted out and that became dead meat. But then, I got my daughter to pack up my Weber smoker from the states and bring to me. So, back in the saddle for that.

But... to the OP - you want to consider how you want the smoke. IE: if you just want indirect smoke then the construction can get complicated no matter how you do it. You can Google 100's of DIY smokers using old refrigerators, oil barrels, etc. - and they work just fine. The problem is usually CONTROL of the heat and for that you are best to go with products designed for that.

If you are serious about smoking, check out http://quik-fire.com/ located in Udon Thani, Doc has some really good products for grilling, BBQ, and smoking.

[NickJ]

Smokingmeatforum.........All you will need to know.

[lovelomsak]

I have been wanting to make a smoker too. I What has held me back is what is available here for chips I have no idea what wood to use. I used to smoke salmon a lot back home,that was easy store had everything. So what wood would you be using for the smoke?

[bankruatsteve]

That's a problem as there does not seem to be a good source of "smoking" types of wood in Thailand. I have tried several fruit woods (like mango, and some of the other fruit trees - but not good for "smoking" - very bitter.) So far, I've just been using jack fruit trees and that's been "OK". Coconut shells are OK too, but they leave a pungent type of smoke that is probably better for fish than meat. Just my experience.

[bankruatsteve]

Here's photo of my DIY smoker and the Weber I now have for anyone interested:

Edit: Sorry about the sideways photo - don't know how to fix.

Edited August 13, 2015 by bankruatsteve

[maoro2013]

Depends on whether you want to hot smoke or cold smoke.

I made my hot smoker out of a local steamer, and put a cake wire inside to allow more smoke circulation.

If you want, reply and I can send a few pics. It is for hot smoking and works a treat.

[recycler]

Just google "diy smoker" and you'll get more than you can imagine, apparently very popular!

[canuckamuck]

Thanks for all the replies so far and the links, I will check that all out. Your answers have showed me that I have things to learn.

Primarily I am looking for a way to smoke the fish we raise. We have a lot but we sell mainly to walk ups, so we want to try some value added products. also smoked fish need not be sold the same day.

Anyhow I don't know if I want hot or cold smoke. I guess I have to research some more.

[jaycor]

There is a Facebook group called "smoking meat low and slow". Probably the best forum for advice and such, plus they have about 92k members.

I've seen some really unique smokers on there.

[rbmcn]

I ran out of old French grapevines that were marketed in Dordogne especially for bbqing and smoking. Amazing fragrance. Now have run out and find all local wood ( Chiang Mai) produces acrid, unacceptable smoke- really obnoxious smoke no matter how it is controlled.

[USNret]

Here's photo of my DIY smoker and the Weber I now have for anyone interested:

DIY smoker.JPG

Edit: Sorry about the sideways photo - don't know how to fix.

Thank goodness... I thought you had somehow merged a smoker with a motorbike. It was driving me batty.

[overherebc]

Also look carefully ref' the local wood you use. Some of the woods give off some nasty natural chemicals when smouldering and not hot burning.

Google woods for smoking Thailand.

[DrTuner]

I have been wanting to make a smoker too. I What has held me back is what is available here for chips I have no idea what wood to use. I used to smoke salmon a lot back home,that was easy store had everything. So what wood would you be using for the smoke?

I've used longan chips. In Pattaya import hickory and mesquite are available too, f.ex. friendship second floor.

[yankee99]

There is a Facebook group called "smoking meat low and slow". Probably the best forum for advice and such, plus they have about 92k members.

I've seen some really unique smokers on there.

This is a real good Facebook group with lots of knowledge and if building one is a hassle then look here

http://www.bbqgrillsthai.com/product/masterbuilt-2-door-propane-smoker/

The lack of wood is because it a restricted item to import

http://www.bbqgrillsthai.com/product/premium-bbq-smoker-wood/

[chiman]

I have 2 of the webber smokey joe, they are perfect...

[FangFerang]

No way to get hardwood chips to smoke, but found out coconut sawdust has a good taste, and if you can get shredded shells, they have a nice taste too. If you add some cheap whisky in the soak, Hundred Pipers (called Seagram's Seven in North America) or even Hong Thong, even better. Not hickory, not Jameson's or Jack Daniels quality, but still delicious...

I smoke using a pvc cage with canvas panels. Sealed seven edges with aluminum tape, and it lets the smoke out the gaps across one edge in the top. I spray the canvas down with water, just to be sure beforehand. there are blueprints online for free (not my invention).

Had a good Aussie friend here who even used a dampened refrigerator cardboard carton, and used coconut sawdust soaked with cheap vodka, but got deep into his cups and it went up in smoke. It did, however, make really tasty smoked fish right on the beach at Koh Samet while it lasted.

[randyT]

Built my cold smoker with block-as the heat source is external no stress on the block.

Use charcoal to start the fire then soaked litchi or lamyai along with some wet coconut husk (I soak the wood and husk overnight)

For me cold smoke is ideal,don't have direct heat on the meat to contend with so you can smoke as long as you want to get the flavor your after

Perfect for honey glazed ham-smokey bacon and smoked fish

Pictures -smoker and interior racks and external fire pit

[featography]

I do believe that a special kind of brick are required .

edit - bricks that will not explode in the heat

yes, if youre building a metal smoker one would want to put fire bricks under the heat source, although I.ve seen many do all concrete which takes an extended period of time before cracking occurs, but have never heard of concrete exploding. Have seen rocks as well as standard bricks explode. Rocks make like a grenade.

[featography]

Built my cold smoker with block-as the heat source is external no stress on the block.

Use charcoal to start the fire then soaked litchi or lamyai along with some wet coconut husk (I soak the wood and husk overnight)

For me cold smoke is ideal,don't have direct heat on the meat to contend with so you can smoke as long as you want to get the flavor your after

Perfect for honey glazed ham-smokey bacon and smoked fish

Pictures -smoker and interior racks and external fire pit

rule of thumb about cold smoking; the longer it smokes the longer the meat will last before spoiling.

[featography]

Also look carefully ref' the local wood you use. Some of the woods give off some nasty natural chemicals when smouldering and not hot burning.

Google woods for smoking Thailand.

when in doubt, use any wood from fruit trees. Always great results.

[featography]

I ran out of old French grapevines that were marketed in Dordogne especially for bbqing and smoking. Amazing fragrance. Now have run out and find all local wood ( Chiang Mai) produces acrid, unacceptable smoke- really obnoxious smoke no matter how it is controlled.

use wood from fruit trees.

[yankee99]

Except mango trees

[bankruatsteve]

From my experience - and I've tried a LOT of different fruit trees in Thailand - most are soft wood and have a smoke that is near to nasty. Especially the mango. I realize there are 100's of varieties of mango but the ones I have tried are NOT good for smoking. Again, the only wood I find "OK" is the jack fruit - it gives a nice smoke flavor without being overpowering. The other I have tried is the coconut shell (not the outside one but the one holding the milk) but, for me, that is not a good smoke for beef/pork. Maybe for fish or lamb would be good.

[menzies233]

No way to get hardwood chips to smoke, but found out coconut sawdust has a good taste, and if you can get shredded shells, they have a nice taste too. If you add some cheap whisky in the soak, Hundred Pipers (called Seagram's Seven in North America) or even Hong Thong, even better. Not hickory, not Jameson's or Jack Daniels quality, but still delicious...

I smoke using a pvc cage with canvas panels. Sealed seven edges with aluminum tape, and it lets the smoke out the gaps across one edge in the top. I spray the canvas down with water, just to be sure beforehand. there are blueprints online for free (not my invention).

Had a good Aussie friend here who even used a dampened refrigerator cardboard carton, and used coconut sawdust soaked with cheap vodka, but got deep into his cups and it went up in smoke. It did, however, make really tasty smoked fish right on the beach at Koh Samet while it lasted.

You could also try Lime tree branches or even Lam Yai, you can smoke some small cuts in a wok on the stove if you are carefull with the flame, cold smoking as opposed to hot smoking. Lime and Lam Yai have a delicate flavour, just don't burn them too quickly.

[snowgard]

You can buy hardwood sawdust outside Pattaya. 1 bag for 50 THB.

This is from a timber Import Company who produce wooden paletts for shipping. But it can be that also sawdust from fruit trees or pine is inside because they don't separate it.

What I bought was all hardwood.

http://ptpornthep.com/?page_id=115

driving there https://www.google.co.th/maps/dir/Pattaya,+Bang+Lamung+District,+Chon+Buri/13.0643153,100.9941938/@13.0640178,100.9935412,860m/data=!3m1!1e3!4m8!4m7!1m5!1m1!1s0x310295924d31d7e3:0xa97ff301a9bd10ff!2m2!1d100.8770813!2d12.9276082!1m0?hl=en

Alternativ is the best to use dried coconut fibers!!!

If someone is looking for seasalt, you can buy 400g packs at Tesco Lotus or 5kg bags at Makro!!!

Edited August 14, 2015 by snowgard

[yankee99]

Pallet and imported wood may sound good but be cautious. Pallets that are used for international shipping must be chemical and or heat treated for bug infestation.

Wood imported to Thailand must also come with a certificate from a government stating its disease free.

[snowgard]

Pallet and imported wood may sound good but be cautious. Pallets that are used for international shipping must be chemical and or heat treated for bug infestation.

Wood imported to Thailand must also come with a certificate from a government stating its disease free.

They Import it, cut it and than it get chemicals. So the sawdust is ok!!!