- Farm Bell Recipes - https://farmbellrecipes.com -

The Manner and Method of a Homemade Meat Smoker

Posted By Ross On December 26, 2011 @ 1:03 am In Blog,How To | 16 Comments

I have wanted and needed a means to smoke bacon, ham and cheese for as long as I can remember. I have finally managed to assemble a good working system.

I have a shop full of tools of every sort because I repair houses for a living.

I also had leftover from a job some clay flue liner intended for chimney liners. I cut a section to 12 inches and cut a little door into the side at one end.



I used a piece of steel rain gutter downspout for a pipe to convey smoke to my grill.



When I made a new burner for the grill,



I replaced the gas orifice with a much smaller one so that i could control a lower heat in the grill because I wanted to be able to apply warm smoke for a long time to get results like this

and this.



I may have to stop here and start a new chapter.

Editor’s Note: Ross used a special high temperature alloy solder for his copper pipe. For a safe homemade smoker, do not use common solder.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?

See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.


Article printed from Farm Bell Recipes: https://farmbellrecipes.com

URL to article: https://farmbellrecipes.com/the-manner-and-method-of-a-homemade-meat-smoker/

Copyright © 2010-2011. All rights reserved.