Building a smoker

[Frodo]

I am building a smoker I thought O would share the "how to" with you

This is a smoker not an oven
For this smoker you need 50 block
A 20" long. 1 1/2" angle iron
bed frame

This is the first course
I fill each block with sand, it is insulation
I did not mortar the first course
The second course will be sufficient

Notice the front block orientation
This is for air flow and is importan

 

[Frodo]

Second course

Second course is in place I will not bore you with pictures of sand
Fill all block with sand
Set your grate in place


Options
My smoking area is 32" wide x 48" long
It will accommodate a 100 lb whole pig
If you do not want one so large
Make the side walls shorter
Remove 1 block. It will be 32x32

 

[Frodo]

Next course, final course
I have to go get more sand for my Portland then level out as I apply

The chimney is 3 block tall.

 

[Frodo]

I filled every block with sand yesterday
I made 7 trips after sand
The river is close but with this rain you can not see the sand bars
Each trip was 7 miles one way


"Paula ,she no Good "
If you speak Spanish you will get it
Paula wore this ole man out yesterday

Ready to mortar This morning

 

[Frodo]

Back at it, Patched holes and did the top cap For some reason I am short a block. I have a stash under the house so that's not an issue

Might be firing this baby up tonight
The whole thing will be hand rubbed mortar Later today

 

[Frodo]

Fired it up.
Does it draw?

 

[Frodo]

What I did not show is temp probe location
You need sensor with double reading
One reads the temp. 12" in front of chimney (dril a hole )
The other is in the meat itself

 

[Frodo]

10 pounds chicken quarters
Check out these prices.
$1.39 pound pork loin
$8.99 10lb yard bird

 

[Frodo]