Smoker buildm

[aaronmn]

My dad has a large rotisserie that he no longer wants. On each side of the bottom are pipes with holes on the bottom that heat the unit from propane. Heat dispersion rocks cover the pipes. The frame itself is solid. I'm just looking to get into smoking, but it seems like this could be converted into a smoker? Would there be any recommendations on how to do so?

Thank you -

AM

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[KEH]

I probably should keep quiet because I've never had any experience with a smoker. The old home place had a separate building called the smoke house. It has a wooden floor and the word was that when used as a smoke house they made a large wooden tray, put sand in it, and added a very small fire to which were added hickory wood chips. Pecan limbs would work also since pecan and hickory are closely related trees. For your rotisserie I suggest putting a steel frame work, like small expanded steel, across the horizontal prongs of the rotisserie, put meat on that, and do the tray with sand in it routine along with chips. Again, I have had no experience with this but I would avoid pine or cedar wood because of the rosin.

KEH

 

[KEH]

Ok, mods, where is the thread moved to? I'm not the op but I did reply to it and am curious about the subject matter anyway. I couldn't find anything in the search option.

Thanks,
KEH

 

[stangconv]

The tools >fabrication and techniques

Is where it’s located

 

[matt_i]

I'm a fan of the offset firebox to reduce temps. I'm not 100% sure if that has enough depth to build a fire in one side and put the meat on the other side and still keep the fire going. It would theoretically be possible to build another firebox underneath and duct the heat up from there.

There are adjustable dampers on intake and the exhaust pipe on my smoker to tune the fire.

The big slot would have to be closed imo. Fair amount of fabrication here, what kind of capabilities do you have for cutting and welding? The good news is nothing has to be super precise or neat. A BBQ does not need to be a precision machine

 

[Kaizen]

Not sure if this is worth it. Is that stainless steel? You could mod those tubes and have a reverse smoker whereby the offset fire box puts the smoke into something similiar and travels under the food and exits on the other end. idea is it then travels over food to the chimney.
Think i'd put that up on end, put in some racks, put a fire box on the side and add a chimney. Its really big though from the looks of it. If its stainless you'll need equipment to weld on it.

 

[bdbecker]

This definitely has potential, but how professional it ends up being depends on your fab skills.

Quick and dirty idea without thinking about it too much... I'd be I'd be tempted to come up with some sort of sheet metal duct work that uses that air intake slot to direct smoke into the cook area. Doesn't have to be fancy - just some cheap aluminum ducting and rivets to hold it together and to the bottom of the grill. Then I'd come up with some sort of fire box and chimney like Kaizen suggested. Make sure you have a way to collect and clean out the drippings. Get rid of all the propane tubing and plug any holes.

 

[aaronmn]

Thank you all sgu much for the replies. I do have the capability to weld via certified/skilled welding friends. The initial thoughts were to take out the rotisserie and add in two shelves. Add a chimney. Keep the propane as the primary heat source, and use wood chip baskets on top of the propane pipes (covered with rocks) as the source for smoke.

Based on the feedback above, would building a smoke chamber inside be a better option? Overall size is 48" long, 24 wide, about 36 tall.

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[aaronmn]

No rotisserie, and slideouts.

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[aaronmn]

Not sure if this is worth it. Is that stainless steel? You could mod those tubes and have a reverse smoker whereby the offset fire box puts the smoke into something similiar and travels under the food and exits on the other end. idea is it then travels over food to the chimney.
Think i'd put that up on end, put in some racks, put a fire box on the side and add a chimney. Its really big though from the looks of it. If its stainless you'll need equipment to weld on it.

It is stainless.

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[aaronmn]

Gave it a go today:

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[bdbecker]

Looks like it worked!

 

[aaronmn]

Looks like it worked!

It did! The family was pleased with the BBQ.

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[bdbecker]

If you haven't seen it yet, there's a thread of meat degenerates posting here...

https://www.garagejournal.com/forum/showthread.php?t=390906

 

[aaronmn]

If you haven't seen it yet, there's a thread of meat degenerates posting here...

https://www.garagejournal.com/forum/showthread.php?t=390906

Thank you for the link!

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