Wood smoker

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Project by Maplenut posted 02-19-2012 11:25 PM 13304 views 8 times favorited 13 comments Add to Favorites Watch

My brother-in-law Dan put me onto this smoker idea. Those ribs there are my first shot at smoking anything. I have a lot to learn in this regard. The box is made of white eastern maple. That’s a digital meat thermastat on the top and because I wasn’t completely sure the whole thing wouldn’t light up in flames, I had a fire extinguisher near by.

13 comments so far

View a1Jim's profile


117204 posts in 3698 days

#1 posted 02-19-2012 11:54 PM

smoking good idea :)) I hope it works perfect for you.

-- wood crafting & woodworking classes

View RibsBrisket4me's profile


1554 posts in 2627 days

#2 posted 02-20-2012 01:10 AM

Oh man, I don’t know about that. I’d be worried about a fire.

I use my Weber kettle to smoke my ribs, and use cherry cuttoffs for smoke flavor.

Nice cabinet though!

View RWJones's profile


127 posts in 2998 days

#3 posted 02-20-2012 01:22 AM

Oh yeah, nothing wrong with that idea. The trick is to control the air flow so that the wood chips or saw dust doesn’t ignite. May have to build me one of these to play with.

View woodymays's profile


106 posts in 3394 days

#4 posted 02-20-2012 01:28 AM

That is a nifty smoker, and I like it. Let me know how well it works. I may build one myself. What are the over all dimension?

-- Behind every great man is his wife with rolling eyes.

View northwoodsman's profile


242 posts in 3868 days

#5 posted 02-20-2012 01:33 AM

I would be worried about the doors and cabinet warping. Unless you are cold-smoking, you will produce very moist water vapor, then it will dry out rather rapidly. You will be taking the wood from one extreme to the other in a short time. I hope that I am wrong and that it works for you!

-- NorthWoodsMan

View Martyroc's profile


2712 posts in 2427 days

#6 posted 02-20-2012 04:01 AM

It came out great, I think if it gets seasoned well enough the smoker should be fine. I would probably not smoke anything until the summer when it’s hot and stays hot so the extreme temp changes like you have in the winter will not be a factor. I know you used it already, I bet your like me and as soon as it’s done you need to use it. I have a traditional metal smoker, but I will check back with you after some time, and if everything worked as planned with no real damage I will be making one of those as well.

Thanks for posting.

-- Martin ....always count the number of fingers you have before, and after using the saw.

View Maplenut's profile


70 posts in 3172 days

#7 posted 02-20-2012 04:09 AM

I just built it around the oven racks I had. Outside diameters 20”D X 25 1/2”W X 40”H. I used a GrillPro Smoker box to put on the hot plate…it’s cast iron and has a lid…don’t even need to soak the wood chips. I’m hoping that by ripping strips on the backs of the doors the wood will have some flex. Just out of curiousity I did half the back pieces this way and half left solid. I’m betting the half I didn’t rip cracks. The sides are tongue and groove and I didn’t glue them so they have some play.

My first attempt with the 1500 watt double element hot plate failed as the circuit I was on couldn’t handle the load and the breaker kept popping. I switched to a single 1000 watt element and it smoked real good. But I could only get the tempature up to 130 F. The second element would do the trick. I just need to move the unit over to the shed which is wired to 30 amps.

View David 's profile


81 posts in 2755 days

#8 posted 02-20-2012 04:19 AM

Nice looking smoker. If it gets to hot just build a metal box for the heat and run it to the bottom of smoker using stove pipe from the hardware store. Easier to regulate the air intake.

-- David, Center,Texas

View dubsaloon's profile


621 posts in 2915 days

#9 posted 02-20-2012 06:57 AM

Cool Idea. I love smoked meats. Yummm.

-- The works of evil people are not the problem. It is the "Good" people standing by and watching not speaking up. Dubsaloon

View Phil277's profile


185 posts in 2445 days

#10 posted 02-20-2012 10:44 PM

I like it – good luck with it. In early colonial times in New England people actually built houses with wood chimneys for their fireplaces. Of course they had a fair amount of house fires.

-- The main thing is to keep the main thing the main thing. From a sign on a surfer bar in So. Calif.

View jamesh39's profile


24 posts in 3471 days

#11 posted 02-21-2012 08:07 PM

Yeah, I made a grill out of wood. It worked as well as my reusable bomb!!!

Looks great. Love me some maple.

-- Jim - Fort Worth/Dallas

View Bobby Vincent's profile

Bobby Vincent

13 posts in 2407 days

#12 posted 02-22-2012 11:37 PM

Great for a Cajun like me!

-- Bobby,LongvilleLake,La

View Maplenut's profile


70 posts in 3172 days

#13 posted 06-11-2012 01:15 PM

Hey guys…just an update on the maple smoker. I have been smoking salmon with this bad boy and thought I’d share the pros and cons of a wood smoker. The first cons is that (as some have mentioned) the heat wraps the doors. But one of the the pros is that wood is good, and malleable…and so it wraps back and so forth. The fella who suggested winter isn’t the best time is right, although even when you go from 60F to 167F and wood going to react. So I sand a bit here and there to help the doors close proper.

All-in-all it works great…

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