Hi ,

I managed to score a large steel cabinet that I was going to convert into a decent size smoker . The cabinet 6 foot high and is painted ( not sure what type of paint ) possible something from the 50's

A bit concerned about the paint on the cabinet , so I was going to line the inside with timber   etc...

What timber should use ?

any other helpful tips ?

Hi Akingi, I have been thinking the same thing myself. I have a large grey transmitter cabinet which I've been contemplating turning into a smoker. But like you say being prepainted may cause an undesirable effect.... who knows? My thought on this is not to line it with timber but to create a large bonfire in it which would burn all the old rubbish off it including paint, grime..etc... I have no idea wether this would help but being a pyromanaic could be worth a shot. Once you have the basic shell it's easy enuff to knock up a smoker.

What have others found, has anyone made a smoker out of corrogated iron or would iron not last very long??????????.........?

Tends to rust T. Esp after a paint burn off. Have you thought about an old oven.

The element is in place already, lay an oven tray over that, add sawdust, puit on low heat for a slow smoke or crank the thing up for a hot smoke. The racks are for your fish. Plug and play. You can even watch the fish being smoked throo the glass door! Have used 1 a few times at a mates and found it to work well.

Damo

ah the plan I have tucked away which I like the look of makes its way out

http://www.kountrylife.com/articles/smkhse.htm">http://www.kountrylife.com/articles/smkhse.htm

I am thinking of building a "southern bbq" and using an old kent fire as the firebox, as far as I know that would not only be safe and keep a controlled heat but would circumvent fire restrictions, we could be really smart and put the actual firebox in the pool shed and run a wetback through it to the pool.

http://www.thesmokering.com/pits/metalpit/bigbaby/default.jsp">http://www.thesmokering.com/pits/metalpit/bigbaby/default.jsp this bbq gives me ideas

the pump shed is to the left and down a level as you can see in the pic (has a plant pot on the roof), food for thought huh.

<SCRIPT language=javascript>postamble(); I'm still thinking line the inside with timber .

I think if we do a good job lining it ( maybe use tinfoil between the timber and paint as a gasket  )

the effect of the paint will be nothing to worry about . ( we use to smoke fish in an old clothes dryer for years )

probably use a gas burner in the bottom with a plate ( maybe copper plate ) stainless steel tray for the sawdust . Cabinet's already got vent hole cut in it ( grill plated ) may just add a flue system and chimney to that .

I think all fisho's consider themselves a bit of a cook and I have not met a fello fisho/spearo who didn't want a smoker. Check out on the web a site for NZ made stainless steel jobbies that I think both hot and cold smoke purpose built. It is http://www.smoker.co.nz">www.smoker.co.nz takes you through to vulcana smokehouse. In no way am I affilated with the above... they just look pretty good to me and in comparison to some other models are relatively affordable at around 600 bucks. Being stainless steel they would last forever as well.

Smokers where the fish sit on racks are nowhere near as good as those where the fish hang.

With hanging fish the fat can drip off (which it does even on a cold smoke) but with racked fish there is more likelyhood of getting mushy flesh because the fat tends to sit on the fish.

I coat them in whatever preparation I've made up and leave it overnight, then clean it off before putting them in the smoker. Always have.

s**t. Almost fell off me chair laughing with that last comment. Certainly helps me get through the night shift back here in the uk. Keep up the banter lads.

Cheers    

Oh well, I was outbid.  Will have to try again.

Hey, i was thinking about it, though. 

Won't it be too hot for a cool smoke in an oven?  My main aim is to be able to do a nice long slow smoke, and if it'd all sealed nicely and even on low it'lll get like 100 degrees at least in there and it will be too hot, am I right?

your probably right .

 I had a friend who made his own smoker (large cold smoker ) he reckons he spent more time smoking himself than the fish . He would hang the fish ( most of them would fall off the hanging hooks ) . He's converted his smoker to have the sawdust tray within the smoker and now takes about two hours to smoke fish . He also uses trays now instead of hanging hooks . 

still haven't heard from anyone regarding what timber I should use to line the inside of my smoker ?

anyone ?

in the old days they used lead paint to coat every thing from walls to the cars. i have a clothes dryer the standing up one, it has the hole  on the bottom and ribs for vents and it has a open door with racks so i can hang kahawai etc. and theni place the sawdust under the  hole and set it for a hot or cold smoke,  i use brown sugar and salt and honey overnight, then i drip dry it and then put the hooks thru the petral fins and it hangs nicely i like my fish split with the backbone taken out and just the petral fins on. tastes nice to :) 

never trust a stove, cause you never know what whent into it to make the bloody thing, could be cfc's or pcp's etc. i like my fish smoked not glowing green from funny chem's eh :)  as they says if you build it, they will come

smoke long and prosper :) 

Just found this, those of you that want an oven

http://www.trademe.co.nz/House-garden/Kitchen/Ovens-hobs-extraction/auction-24917636.htm">http://www.trademe.co.nz/House-garden/Kitchen/Ovens-hobs-extraction/auction-24917636.htm

Dan

bloody hell borris, that looks like a pre ww2 bomb shelter? ahh well good place to go for a beer away from the wife g/f lover i sapose eh

that big thing you will need lots of smoke, or it can be used as a cold smoker

ive found the bigger the smoker the more smoke you need to use. i'll post a pic of my smoker tomorrow when im smokeing  the 8 fillets of moki ok :)