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$8.00 Smoker

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    $8.00 Smoker

    I killed a Deer Tues and wanted to make jerky. I looked around and found a hot box from a Resturant that did not work.



    So I took a little BBQ pit and drilled a 3" hole in it for a Dryer hoae to fit in.





    Then drilled a 3" hole in the Hotb Box for the smoke tube to come thru.



    In action





    All I have left to do is build the racks tomorrow and I am ready. Total investment is $8.00

    #2
    Nice

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      #3
      I have a meat hunt I am going on and can take 4 deer. If I get them all I plan on making jerky out of almost all of it. This would be perfect!

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        #4
        Now thats using your noggin

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          #5
          So far it has worked weell on a dry test run. Holds 160 degrees steady.

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            #6
            had a buddy that had a setup similiar to that. worked great, but sometimes he used way too much smoke and it tasted like you were eating ash. dry heat and a little bit of smoke is all you need.

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              #7
              Use the kingsford lump charcoal. Will burn clean and not over do the smoke

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                #8
                Originally posted by SKLOSS View Post
                had a buddy that had a setup similiar to that. worked great, but sometimes he used way too much smoke and it tasted like you were eating ash. dry heat and a little bit of smoke is all you need.
                This^^ is going to be your problem. If it were me I would have a heat source inside of the meat chamber, and a small fire to pipe a little smoke to your meat.

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                  #9
                  Very nice

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                    #10
                    that is awesome. might want a bigger firebox for that size smoker though. there is some secret ratio between the sizes that gives the best performance.

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                      #11
                      Sound cool, how far is your fire box from the smoke box?

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                        #12
                        Looks good! Good work.

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                          #13
                          what temp? do you have it at?

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                            #14
                            i tried a bunch of meat on the smoker about 150 degrees over night and it was way too smokey,so now i use a dehydrator

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                              #15
                              Cool deal !!!

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