Fantastic work, very inspiring! Such quality craftsmanship. How do you arrange the fuel over the flame?

No offense but why did you cold smoke the salt? I have never heard of smoked salt before. Either way this project will be in my future for sure. Thanks for the inspiration and build along, Mike.

Smoked salt is used in dishes that call for salt where I want to add a smokey flavor.

Finally did a hot smoke in the new smoker. My oldest was home from college and wanted ribs. I used the 3-2-1 method. 3 hours over hickory smoke between 230 and 250F with Famous Dave's rib rub. 2 hours wrapped in foil with apple juice at the same temp and then 1 hour smoked unwrapped with some Famous Dave's BBQ sauce.

This was the first propane smoking using chunks of Hickory and cast iron. They lasted a good long time and produced a great smelling smoke.




They came out falling off the bone. Next weekend it will be whole chickens, ribs and sausage for out of town guests visiting for Easter.

Nice looking ribs there.  Nice smoke ring.  Smoked salt is a nice addition.  Great build.  Good luck with it.

That is awesome!    

I Have some out of town guests for Easter. Some from upstate and one from Alabama and my Boy home from college so I fired up the smoker with some big ole hickory chunks.













Living the high life.

Mmmmmmmmmmm.......! Looks delicious!

Wow.....Just.....WOW! That is one of the best builds I've ever seen.



I'm off to make me a cold-smoke box thingy right now!

You didnt invite us??????    :mad:

Looks delicious! Wishing I was on the Easter dinner invite list,lol. I like the idea of the smoked salt. I had never heard of it but I put salt on most everything and who dosen't like that smoked flavor,lol.

A little over a month ago the folks from Deer and Deer Hunting Magazine contacted me and asked if they could use my smoker project for their magazine to drive folks to their forum where I kept a blog like I did here. I see Its on page 10 of the latest issue.

Good deal!!  I may try to find that magizine,,never heard of them,,,but I dont get out much either,,,,,,,,,   :D

Man, that is just awesome.  Was your total cost of $475 with your new propane burner?

By the way, how did the cheese turn out after it sat?  I've never smoked with maple.

Yeah, can you show us how the salt, cheese and olives turned out? Im interested in trying something similar here, we have some great cheeses and olives, im thinking of smoking and then marinating them? Or vice versa?

Just got D&DH yesterday, and there it was...  Good job again.

QuoteOriginally posted by RGK:
I got the entire inside wrapped in aluminum and the maple rack supports installed. It was a bigger pain in the butt than I thought it would be.

 


 


 

 

What thickness aluminum did you use?  was it a sheet or wide flashing type roll?

Very nicely build,  you did a great job.....

Freakin Awesome!!!  You are a talented craftsman RGK, thanks for sharing that with us!

Boy that is a dandy of a smoker. I'm glad i found this thread since I am interested in building a smoker.

Any idea what your total cost was?

Also here's a idea for your cold smoker. Smoke some flour for smoked bread; just in case you never heard of it?