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Great little instructional and article on building your own Cold Smoker, plus tips on how to smoke food etc:

http://www.jamieoliver.com/jimmysmoker/sg.pdf

Also you do not have to use Oak Barrels I seen example online using everything from old kitchen cupboards/wardrobes to metal bins to old fridges, so use your imagine or what you already have....

Also you don't have to have an upper and lower smoking chamber.
Works fine for small batches.

Hopefully you would have more than a barrel would hold.

We had a free standing shed with a woodstove outside pumping smoke in for cold smoking, or we could build a fire directly on the stone floor to smoke and raise the temp at the same time.
Yes I was recently watching an episode of Wild Alaska and some guy there was using a huge great 30 foot tall shed in which he was smoking thousands of salmon fillets at a time, just for his own winter stores!

A "well sealed" timber shed would indeed be ideal and give more room for moving around whilst hanging the meet/fish etc.