British BBQ Society Forums

Has anyone on here built there own smoker? I want to move up from my Weber kettle and smoke in larger quantities.
I have seen on YouTube people in America converting old fridges/freezers, filing cabinets etc.
I have an old metal stationary cabinet like you find in schools/offices etc. with metal racks.
It seems ideal for the job.

I Built a UDS purely for cold smoking get loads in there

What kind of smoking are you talking about? Hot or cold?

If it's cold, all of the above are easy, just add a Pro Q cold smoke generator and you're off. For larger quantities, I built a large shed type structure for cold smoking.

For hot smoking, I wouldn't use that kind of thing personally. Too difficult to seal properly which means you'd have difficulty controlling the heat. A UDS would be better but would only give you double the capacity of Weber kettle.

Sam.

A filing cabinet will work fine...within reason, and you'll have some fun too.

The trick with any home built smoker is to be able to accurately control temperature and that depends on the size & position of the firebox and also your choice of fuel. It also depends on how well insulated your cooking chamber is.

Unfortunately, filing cabinets are made from pretty thin metal so holding the heat will be your biggest problem for hot smoking, especially as Winter draws in.

Don't cook anything too large because that will only multiply your challenges.

Will be interested to hear how you get on

Hi thanks for the replies.

The stationary cabinet will be up against my house and will be insulated by brick walls on two sides, also, I will be using the rubber seals from old ovens to seal around the two doors.

I am using a gas burner to regulate the heat, with a separate smoke generator for control over the amount and duration of the smoke.

I have used it once so far, for cooking without smoking and that was to cook a 4lb Brisket that had an injection marinade and a dry rub. I didn't have any temperature fluctuation, but, then I do monitor with a Maverick ET-732

Brisket turned out perfect.

Winter may create a greater challenge, but, then that's all part of the fun eh?

Excellent! Clearly well thought out, will be interested yo know how you get on with the Xmas turkey

I did a smoked turkey crown on the Weber last Xmas and got a reluctant 10/10 from my Caterer Wife who has little faith in my BBQ exploits despite me always proving her wrong.

I did a smoked turkey crown on the Weber last Xmas and got a reluctant 10/10 from my Caterer Wife who has little faith in my BBQ exploits despite me always proving her wrong

Love it!

Thanks. You would have thought that after 12 years of cooking just about everything you could think of to cook on either a half an oil drum direct cooking or Weber kettle indirect cooking, she would have some faith by now.
I'm now struggling to get some belief in my large scale smoking set-up!
What does a bloke have to do?! Lol

Moon on a stick? Lol.