Finished building my new smoker.

[sureshot]

Well decided I needed a bigger smoker for making bacon. It's made out of spruce. Size is 3'x3'x5'. Using just one hot plate it will maintain 91 degrees. For smoke generation I'm using an A-mazn smoker. https://uploads.tapatalk-cdn.com/20180104/b28c9a05fe621b75fc26ef0da31cba6d.jpghttps://uploads.tapatalk-cdn.com/20180104/6a1a0ae8a660650a71580c344e4eca9c.jpghttps://uploads.tapatalk-cdn.com/20180104/d417add8d3bb12ac16d55a9ad20dd48f.jpghttps://uploads.tapatalk-cdn.com/20180104/c474062bec7b18a8fe79010086dc94a5.jpg

Sent from my SM-A520W using Tapatalk

[rocpilefsj]

Love it, thanks for sharing!

[nast70]

Makin bacon huh?
Lucky its warmed up a touch, your neighbors drool would have them frozen to the fence looking over :sHa_shakeshout:
Feel sorry for the dogs in the 'hood!
That is pretty cool. Love to know how it turns out. Next batch tasting is when??

[TrollGRG]

I question not to be smart ass but because I am honestly curious.

I thought soft woods were bad juju for smokers and smoking. Or is it just the wood you burn in them?

[Ken07AOVette]

Looks great Andy!!

[Red Bullets]

Looks nice. Some fine tuning on the vents and you can smoke just about anything to go with your bacon. Double smoked potatoes and some smoked boiled eggs. Mmmm...

With all the thefts going on in the province maybe put a deadbolt lock on the door too. :) Would hate to see a thief take your bacon while it's smoking.

[Stinky Buffalo]

Really, really liking your smoker build! Nice work.

[ghostguy6]

Does it have a vent built it? What are you using for racks? If you have the roof at a slight angle it allows the condensation to run to one side and reduce the drips that land on your meat.

[Sitting Bull]

Very nice indeed! thanks for the pics

[bobinthesky]

Very nice!

We used to do our smoking in an old refrigerator with the guts torn out of it and a hot plate, it worked pretty good and was the same concept as yours.

[sureshot]

I question not to be smart ass but because I am honestly curious.

I thought soft woods were bad juju for smokers and smoking. Or is it just the wood you burn in them?

You want to be careful with the woods you use to smoke with.

[sureshot]

Does it have a vent built it? What are you using for racks? If you have the roof at a slight angle it allows the condensation to run to one side and reduce the drips that land on your meat.

For vents I just poked 2 holes on one side and 2 in the back for the cords to run out of. As for condensation most smoking will be done around 60-90 degrees so it shouldn't be a concern, not using racks as everything will be hung from wooden dowels.

[Red Bullets]

Too much smoke can become acrid. Use a hole saw to make another vent close to the top. Put a vent hole cover over the hole so you can open and close as needed. Sounds like you are using it as a cold smoker. Need more heat for some jerkys and fish.

[Iron Brew]

The A-mazn work extremely well for smoked cheese and butter. Good choice.

[ghostguy6]

Too much smoke can become acrid. Use a hole saw to make another vent close to the top. Put a vent hole cover over the hole so you can open and close as needed. Sounds like you are using it as a cold smoker. Need more heat for some jerkys and fish.

x2 plus if you install some racks you can do things like cheeses and spices.

https://www.smokingmeatforums.com/attachments/img_0158-jpg.348851/

https://www.smokingmeatforums.com/attachments/img_0160-jpg.348853/