now do i make an oak smoker for meat &fish?

Question

I dont want a large thing just a small family smoker for fish chicken or small ham or beef.

Answer 1

I use a kettle BBQ When it's calmed down a bit throw a few handfuls of water soaked oak chips then put the lid on and forget about it for a few hours.

Answer 2

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Answer 3

Depending on your skills, you can make one out of a 55 gallon drum. Cut the drum in half down the side neatly so the edges will fit together snugly. Take the halves to a car wash and clean out whatever remains in the drum. Next hinge the two halves together, using either a piano or old door hinges, then add on a chimney to help pull the air through the smoker to keep the fire burning, If you use the bung fittings for your chimney I'd suggest the larger opening and the smaller one could be used for air to the coals with another hole on the other side if needed. then build a stand to keep the drum off the ground and allow air to circulate around the drum, you can either build the smoker in a horizontal or vertical configuration. Each way has it's own challenges, if you opt for horizontal you'll need to find a rack to fit inside the drum and build a support to hold it. just remember to open the bottom portion of the drum to allow airflow for the fire.
If you decide on vertical, which is my favorite, because it allows you to either hang the meat or place it on a rack. I like to hang hams, turkeys, and roasts for even smoking, and use the racks for fish and smaller cuts. I cut the bottom off of a 35 gallon drum and punched or drilled several holes in the side of the smaller drum and installed blocks on the bottom of the 55g drum for better airflow and used it for a firebox. You might want to put some expanded metal around the inside of the firebox to contain the coals. I found a smaller pan to fit inside the firebox to hold my wood chips and water, I'm looking for a rack to fit on top to elevate the pan to decrease the evaporation rate of the water. To hold the racks, I used 4 eyebolts through the sides of the drum every 90 degrees on the circumference of the drum. I also installed eyebolts in the top of the drum to hold any hanging meat. To beautify the smoker, I covered outside of the smoker with lath bolted to the circumference of the drum and some cedar lap siding screwed vertically on the drum and trimmed out with more lath to give the appearance of an old style barrel.
Then cover the top of the drum with more siding cut to fit.
Burn a fire in an empty smoker several times to remove residual debris remaining in the drum. I've used mine for several seasons with good results.

Answer 4

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Answer 5

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