DIY fish and meat smoker

[combatblade1]

Hi all not sure if this idea has been posted before but here goes,

its a home made smoker for fish or meat,
1 Take 1 empty biscuit tin the rover type or similar.
2 Punch small holes in lid i used a bradel about 10 of,
3 cut 4 1 inch square blocks of wood and place in the inside corners of the tin,
4 Take 1 wire rack the type you would use in a kitchen grill tray,
5 Cut it to fit snugly inside the tin,
6 Place the rack on top of the wood blocks,
7 throw some smoking dust in the bottom of tin,
8 place fish on top of rack and put on lid,
9 Cut top off empty coke tin and fill with meths
10 Place smoker on top of 2 bricks and place coke can below
11 Light meths, return when meths has burnt out
12 Open tin and enjoy perfectly smoked fish

I use the wind guard from my trangia to set the tin on and use the meths burner also from my trangia instead of coke can.

 

[rich59]

What do you use for the smoking dust? How long does it take to complete the process?

 

[combatblade1]

I got a small tub of smoking dust from my local fishing tackle shop cost £3, it only takes a small handful of dust im sure any saw dust from the like of oak would do the job. I dont have a set time exactley i do get great results from 1 fill of my trangia meths burner returning when it has burnt out, my mate says he uses 1 fill of a coke can with meths for his, its a hot smoke process.

 

[fred gordon]

I've been looking for a DIY smoker design for a while. This sounds good. Do you have any pics?

 

[combatblade1]

i will have a go at getting some watch this space

 

[combatblade1]

 

[combatblade1]

Its a simple design but it does the job this one has been used a lot im going to make another and the bonus bit is i have to eat all the biscuits first.

 

[demented dale]

I will just use this thread for now for advice. I have made a smoker in a tepee shape. What can I use to burn the sawdust/ whats the best way/ what did you do/ any and all ideas welcome. Thank you. DD x

 

[FerlasDave]

Hi Dale.

Check out my thread here about my smoker and how it’s set up.

Thread 'I’ve started smoking again'

Dec 12, 2024

I’ve been a smoker on and off for years now, and with the coming festivities I decided I’d take it up again.

The old ty mwg was looking a bit worse for ware and never really reached its full potential. I recently found some hygiene board in a skip (still with the blue plastic on I might add before anyone gets grossed out) and thought it would be a perfect chance to revive the old smoker.





Fully lined and added a ceiling too, drilled a hole in the floor and ceiling and added some fine mesh to keep away insects when not in use. I didn’t want it completely sealed...

• FerlasDave
• Replies: 45
• Forum: Lovely Grub

• 

 

[demented dale]

Hi Dale.

Check out my thread here about my smoker and how it’s set up.

Thread 'I’ve started smoking again'

Dec 12, 2024

I’ve been a smoker on and off for years now, and with the coming festivities I decided I’d take it up again.

The old ty mwg was looking a bit worse for ware and never really reached its full potential. I recently found some hygiene board in a skip (still with the blue plastic on I might add before anyone gets grossed out) and thought it would be a perfect chance to revive the old smoker.





Fully lined and added a ceiling too, drilled a hole in the floor and ceiling and added some fine mesh to keep away insects when not in use. I didn’t want it completely sealed...

• FerlasDave
• Replies: 45
• Forum: Lovely Grub

• 

Dave can you help please. Is a smoker more effective if its sealed or with an air draw. I am getting plenty of smoke but burning my fuel way to quick in my opinion. Mine has an opening at the top. here is the link
https://bushcraftuk.com/community/threads/what-did-you-make-today.168070/page-5#post-2104914. Also I would welcome any other input. Thanks. DD x

 

[FerlasDave]

Mine is “sealed” in the sense that it’s got four walls and no chimney but I did put a hole in the floor to allow air in, as the smoke will still rise and you’ll get a layer of oxygen at the bottom. That was my theory anyway.

 

[demented dale]

Mine is “sealed” in the sense that it’s got four walls and no chimney but I did put a hole in the floor to allow air in, as the smoke will still rise and you’ll get a layer of oxygen at the bottom. That was my theory anyway.

I am going to make the hole smaller but I realised that my fuel is too dry. if I want smoke and for longer then I need to burn something that is not tinder dry. rookie mistake really. sometimes the totally obvious eludes me. ho hum. keep trying xxxx

 

[FerlasDave]

Are you using the cold smoke generator? If you are then the dust must be bone dry for effective smouldering.

 

[demented dale]

Are you using the cold smoke generator? If you are then the dust must be bone dry for effective smouldering.

dunno. its the one in my picture. I dont know the names. I am just experimenting. trying to get some decent smoke for long period. Ps not got any dust. got dried peat or beach shavings for now. both are dry and burn up quick. I tried to dampen the beech but I think I made it too wet. I put some coals in and cover with fuel. its good for a short while then just fizzles out. thanks for the input dave x

 

[demented dale]

Are you using the cold smoke generator? If you are then the dust must be bone dry for effective smouldering.

ps what do you do to get a steady supply of smoke and what do you use??? DDD xxxx

 

[FerlasDave]

I use a cold smoke generator. You will struggle to get cold smoke using the set up you’ve got. You’re better off barbecuing and adding smoke as a flavour with that set up. Usually the teepee style drying racks are done in the wind and dry air and the smoke keeps insects away as much as it adds flavour. They’re also much bigger too!

 

[demented dale]

I use a cold smoke generator. You will struggle to get cold smoke using the set up you’ve got. You’re better off barbecuing and adding smoke as a flavour with that set up. Usually the teepee style drying racks are done in the wind and dry air and the smoke keeps insects away as much as it adds flavour. They’re also much bigger too!

Thanks Dave. ive done pretty good today. I smoked some venison and worked out how to keep it going for longer. started at 1pm today and have done 2 refuels and it is still going strong now. I put sum steaks in worcester sauce in a dish and put them in on the top shelf, very pleased so far. Meat tasted really nice. I needed the marinade as it would have just dried like the jerky I make xxx