Last week, during the evenings I finished the functional build of the smoke shack by installing the roof and the smoke stack. I used left over shingles so that part was free.
Initially I had planned to use a flexible hose for the smoke delivery but that didn’t work out because it was to unwieldy so I went with 4″ aluminum dryer duct, some elbows and real aluminum tape.
Here is the fire box setup. Concrete blocks form the walls. I chose blocks as they are portable and economical. They provide shelter from the wind for the smoke, and a flame proof base for the chimney, which is just an aluminum flange with an elbow attached.
Here is a little walk around.
Part of the intial firing is to check out how long the fuel will last, practice adjusting burn rate, and to find out what is really happening inside the smoke chamber. In terms of the burn, with this first practice I got to about 35-40 minutes per load of chips. As I said, I need to test with chunks.
I purchased a little indoor /outdoor digital thermometer – it will allow me to monitor the inside of the smoke box without opening the box. It measures temp and humidity, both important in smoking (and air drying meat, but that is another project!).
Time is passing and here is a couple more pictures. Yes, the sun has gone down.
Until next time, Eat Well & Keep Digging!