re: Smoked Meat - Hawkeye style

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quote: Coeur du Tigre Smoked Meat - Hawkeye style Meatman, I live in a place where smoked meat is practically unknown and would like to build my own smoker. There are lots of designs and plans on the Internet, but it looks very much like you would be the voice of experience in such things. Any advice on a design of a wood-burning smoker? Thanks.

Depends, do you know how to weld? I made mine from a big old charcoal grill that I got for free and then welded a 20 gallon food grade barrel on as a fire box underneath. Works great. The only problem with mine is that when it is windy it is super-duper hard to control the temp. A brick pit is my ideal goal, but that's some serious construction and would look terrible if done poorly. With mine, you just weld the shite out of it until you get a good seal. Doesn't matter what it looks like.

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Ok, thanks. The first stop in the decision flowchart is whether or not to have a separate firebox. You answered that. Next: should the meat rack be horizontal or vertical? I'm thinking vertical as that would make maximum use of the smoke and heat.

We have a lot of wind here but I have a very large open masonry bar-be-que pit. I'm thinking of doing a drum-type smoker that will fit into the pit, leaving enough room for bar-be-ques as well.

Thanks again Meatman and keep posting here.