We got one as a XMAS present from Bi-Mart (I think those stores are only in Oregon and California presently). It was a huge sale. Paid less then $75. It has a built in thermometer, 7 shelves, a drip pan, all attachments for propane, is on wheels, a good sturdy door that opens and closes snuggly, 4 different vents to help control the temp, a pan to hold wood chips, a pan to hold water and a few other perks. Anyway my Dad went bonkers over it and he are enjoying jerky and home smoked salmon 5 years later.
I use a regular charcoal grill when I don't have a smoker. I put the charcoal and smoke wood in a ridge around the edge, then put an old pie pan in the middle filled with water, dark red wine (I use Lambrusco), some cut onion and smashed garlic for a little extra flavor. Renew the water as needed. It helps keep the heat consistent and the moisture in the meat. You will need a good thermometer on the cooker to make sure it stays at a good temperature and not too hot or cool.
Mate, do it all the time with my Weber - only thing I use in general.
As suggested, build your main fire and once it's going divvy up the coals to either side of the Weber.
I like to use different woods which I usually soak in water for at least a couple of hours. Hickory is hands down favorite -
This stops the wood bursting into flames once it hits the coals.
Also, make sure the vents are open at the bottom but closed at the top to make lots of smoke - I just finished doing a leg of lamb on the Weber that I smoked. Works even better than a dedicated pellet smoker.
I was bored in lockdown, as you all know. Aside from cleaning my entire house, decluttering a TON of stuff, selling no longer used items, I also made an effort to recycle what I had. I made a monster of a smoker (that did not look like it was built using spare parts in my garage, thanks to Forrest paint) with my old drum. It looked something like the 2nd item in here (I'm not good at descriptions sorry) and worked so perfectly! I'm loving the thing so far. Let's see how it will hold up.
We used a homemade smoker for a long time, which by the way was electric and made from parts of an old grill. The body was constructed from a barrel, as is most often done. Recently we decided to purchase a Camp Chef pellet smoker. And you know, the meat turned out amazing! Although we always thought that our homemade smoker made delicious meat and fish. I don't know, maybe this is the advantage of a pellet smoker over electric.. or the quality of professional smokers does matter. Be that as it may, now we only use a new Camp chef, and we can give our homemade smoker to someone as a gift))
Hey, Cindy. I would not advise you to go for a diy smoker. Now there are a lot of smokers and grills on the market, as well as 2 in 1 models, which do not cost much money. I would recommend to choose only a charcoal smoker. With it you will feel the real taste of smoked meat and vegetables.
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There are kits (still DIY-able), but here's a link for a few different options if you really want to start from scratch: http://cooldiyideas.com/diy-meat-smokers/
Here are a few cool ideas!
https://www.popularmechanics.com/home/food-drink/how-to/a778/3372796/
http://homestead-and-survival.com/15-diy-meat-smokers/
https://goo.gl/images/xasNzL
https://youtu.be/LUS1jeTGc68
We got one as a XMAS present from Bi-Mart (I think those stores are only in Oregon and California presently). It was a huge sale. Paid less then $75. It has a built in thermometer, 7 shelves, a drip pan, all attachments for propane, is on wheels, a good sturdy door that opens and closes snuggly, 4 different vents to help control the temp, a pan to hold wood chips, a pan to hold water and a few other perks. Anyway my Dad went bonkers over it and he are enjoying jerky and home smoked salmon 5 years later.
I use a regular charcoal grill when I don't have a smoker. I put the charcoal and smoke wood in a ridge around the edge, then put an old pie pan in the middle filled with water, dark red wine (I use Lambrusco), some cut onion and smashed garlic for a little extra flavor. Renew the water as needed. It helps keep the heat consistent and the moisture in the meat. You will need a good thermometer on the cooker to make sure it stays at a good temperature and not too hot or cool.
I was bored in lockdown, as you all know. Aside from cleaning my entire house, decluttering a TON of stuff, selling no longer used items, I also made an effort to recycle what I had. I made a monster of a smoker (that did not look like it was built using spare parts in my garage, thanks to Forrest paint) with my old drum. It looked something like the 2nd item in here (I'm not good at descriptions sorry) and worked so perfectly! I'm loving the thing so far. Let's see how it will hold up.
We used a homemade smoker for a long time, which by the way was electric and made from parts of an old grill. The body was constructed from a barrel, as is most often done. Recently we decided to purchase a Camp Chef pellet smoker. And you know, the meat turned out amazing! Although we always thought that our homemade smoker made delicious meat and fish. I don't know, maybe this is the advantage of a pellet smoker over electric.. or the quality of professional smokers does matter. Be that as it may, now we only use a new Camp chef, and we can give our homemade smoker to someone as a gift))
Hi Cindy, hope this helps you out,
https://www.youtube.com/watch?v=sC7tZy-ZwIY
https://www.youtube.com/watch?v=LUS1jeTGc68
Hey, Cindy. I would not advise you to go for a diy smoker. Now there are a lot of smokers and grills on the market, as well as 2 in 1 models, which do not cost much money. I would recommend to choose only a charcoal smoker. With it you will feel the real taste of smoked meat and vegetables.