The original question of using wood structure for smoking up to 230F.
Most likely to eventually burn down at that temperature.
And 230F is even a bit on low side temperature for doing brisket, ribs, pork shoulder.
Wood structure should likely be okay for quite a while If you keep temperature down below 170F which where you want to do sausage, bacon & jerky.
Lots of very good idea in this thread about what can be used for a structure. Lots more can be found smoker builds On the internet.
Building your own is a great learning experience.
I have made a few and owned a few store bought. While I Really like what I have now, as it suits my needs, and is quite reliable, can think of changes to make for next build.
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