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Post by Deleted on Jul 23, 2015 13:02:06 GMT -5
So a friend of the family had an old gun safe laying around that wouldn't lock. Asked if I wanted it and I said yes, not knowing what I'm going to do with it. After allot of ideas I came up with a smoker. Then I couldn't decide what way I wanted to go electric or gas. Longer story short I decided it would be easier with electric and I could always finish what I'm smoking on grill or in oven. Finally found a hot plate at Goodwill that would work for $6. So I bought some hickory today and figured I'd see what happens along with seasoning the gun safe smoker. Well it's working and its pretty cool!   I'll need to clean it and paint it and I'll be getting some good eats!  |
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Post by Deleted on Jul 23, 2015 13:12:41 GMT -5
can't the lock be fixed??
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Post by Deleted on Jul 23, 2015 13:17:08 GMT -5
Probably but I am not going to worry about it. I Figure it's a better smoker.  |
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Post by Deleted on Jul 23, 2015 13:22:19 GMT -5
it ought to be a dandy. How and where are you going to make a chimney?
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Post by Deleted on Jul 23, 2015 14:11:38 GMT -5
it ought to be a dandy. How and where are you going to make a chimney? Not sure about chimney yet only cause I want to make sure it gets hot enough inside along with enough smoke fills the inside. I don't want to put any more holes in it until I know how it performs. Just ordered an oven thermometer to check temps inside also!  ? |
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Post by Hank on Jul 23, 2015 14:57:36 GMT -5
That's a good idea.. I love smoked pork.. Nothing better IMO.. You can add a bunch of shelves in there and cook a lot of meat at one time. As for cleaning and painting it... If it were me I would not paint the inside, clean it only... I would think the paint could cause contamination to the food and maybe give it a funny taste. You don't need much smoke at all, actually the less the better but you will need it capable of 400 or so degrees,, you will smoke at around 250 but occasionally you might want to up the temp to get the meat cooked all the way through..
I have a good friend that smokes meats for a part time job, he does catering and that kind of stuff.. I'm just going off information I got from him last year when we smoked 10 pork butts for the first Kentucky Challenge.. That was some good eatin....
Jeff
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Post by Deleted on Jul 23, 2015 15:33:37 GMT -5
Hank, I wondered about the paint, my thought was using the high heat paint but still wondered if it would ruin the food.
Plan is to put several selves in there for more cooking space. The inside heat rose to around 150° in an hour or so time. I think I pulled the cord out of plate when I looked at it so I'm not sure if it will get hotter or not.
Question, is a chimney necessary for an electric smoker? I want to make sure it gets to 250-275° and if the plate struggles to get it there I thought having places cut out for air and smoke to get in and out would cool it instead of heating it. This was a reason I thought I wanted gas instead of electric cause I know the gas would bring it to temp.
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Post by Hank on Jul 23, 2015 16:54:42 GMT -5
It will be real hard to get it hot enough with just that one heat plate you have on the bottom. Adding a gas burner would be a better solution I think to the electric or better yet, build a small fire box on the back side and supply the heat and smoke by burning wood and charcoal..
Also I think you will need to let it breath, a small damper at the bottom and a 3 inch or so pipe at the top with an adjustable cap would work nicely. Also a lot of people put a pan of water in the bottom to supply moisture...
Jeff
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Post by GMB54-120 on Jul 24, 2015 11:07:45 GMT -5
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Post by Deleted on Jul 24, 2015 13:15:36 GMT -5
Thanks I'll be getting one of those, I've been messing with my hot plate and it smoked real good at first note it's not working so I have some stuff I need to figure out.
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Post by GMB54-120 on Jul 25, 2015 15:51:59 GMT -5
An old cast iron pot with a lid works fine too but for $10 its not bad.
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Post by Deleted on Jul 25, 2015 16:10:17 GMT -5
I still have some things to work out, the hot plate doesn't get the safe smoker hit enough (175°) and I put a small turkey fryer in it and made it so I could run the propane hose out the side. When I ran the propane on lightest setting it ran 225-250° but it really smoked then. Had it to 400° also with propane.
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Post by GMB54-120 on Jul 25, 2015 21:55:14 GMT -5
I think Coleman used to sell small single burner camp stoves that used propane. Just make sure there is enough of an opening on the bottom to keep the fuel line cool.  |
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Post by Kyle on Jul 26, 2015 8:36:05 GMT -5
Riverrat,
If I were you I'd put a tactical knob on the handle and a chimney with an adjustable muzzle brake to control the temperature. Nice rig!!!!! Let us know how she "shoots".
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Post by Deleted on Jul 26, 2015 10:00:34 GMT -5
Thanks Kyle!
Been doing some research and it looks like the hot plate actually does get the safe to a good temperature 140-180°. Now with that said the propane turkey frier won't work cause this morning I thought of a different way to heat and smoke so I went to remove the frier and noticed that the hose had been bent and heated so much it basically ripped off the hose. Good thing nothing happened.
So I have a sportcat heater I use to keep I've house warm and deer blind. I think I can use it to heat and smoke house for summer sausage. It's smoking the house up now and the inside temp is 140-150° and I believe as the day gets warmer it will get warmer also. Here's a question though since I'm using the heater would you be afraid of bad gases coming off the heater that wouldn't be good for food? I figured the turkey frier and this are same and I should be okay.
Anyone know of its okay to use? Right now trying to season the smoker.
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Post by Hank on Jul 26, 2015 15:19:39 GMT -5
The gas from the heater will not hurt you.. It's propane.,, the same gas used in you grill for everyday use... Only thing I would say is you have to give it some air in order to burn correctly.. A couple 1 inch holes in the bottom sides. Total of 8 holes and a chimney like Kyle said on top so the air and smoke can flow and I think you'll be in business...
Jeff
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Post by Deleted on Jul 26, 2015 15:32:31 GMT -5
The gas from the heater will not hurt you.. It's propane.,, the same gas used in you grill for everyday use... Only thing I would say is you have to give it some air in order to burn correctly.. A couple 1 inch holes in the bottom sides. Total of 8 holes and a chimney like Kyle said on top so the air and smoke can flow and I think you'll be in business... Jeff If I add the air flow holes and chimney will it help make it get hotter inside the smoker? |
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Post by Hank on Jul 26, 2015 15:40:30 GMT -5
If might.... Depends on weather your burner is burring completely or if it's getting smothered out... Any way you go you will need air flow for it to work correctly...
Jeff.
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Post by Deleted on Jul 26, 2015 15:43:34 GMT -5
Okay thank you!
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Post by deadeye on Jul 27, 2015 22:59:54 GMT -5
imo smoking & cooking are 2 different things- I like to smoke around 200-250degrees starting with cold refrigerated meat for smoking,then I like to re-refrigerate the meat to absorb the smoked flavor even more.then grill or cook the meat adding bbq or whatever in the cooking process. fwiw-but I like intense smoked goods for the most part-some do not.
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