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What about a sticky post for everyone to post their Smoker setup???????

I would be very interested in seeing what people are using and how they constructed their area.

Thoughts??? SmokinOkie, are you still the head guy on this forum???

Mine is a temp setup until the deck is built this summer, but it works.

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quote:
Originally posted by dmaclaren:
Thoughts??? SmokinOkie, are you still the head guy on this forum???


Nah, I'm still the head Dishwasher and I do take out the trash when needed Smiler

I made it a sticky, thanks for the suggestion.

If needed, anyone can email me the photo and I'll make it available to everyone or you can post it via the Forum process to add a photo to your posts.

Smokin'
Here's mine, and don't ask me how I built it, because I can't remember!

It works great, though. How about that nice green colored pine? I got the tin of stain out of the clearance bin at Home Depot.

The only problem with my design is that marauding animals can pull the drip pan out and lick it dry (after making a big mess, of course). I have to remember to remove it if it is replete with the likker.

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Sam's Club Online:
24 in. x 30 in. x 34 in. Stainless Steel #984022 $71.62

24 in. x 24 in. x 34 in. Stainless Steel 984015 $63.63

items subtotal $135.25

shipping subtotal $76.00

tax subtotal $16.18

order total $227.43

Cut 24x24 table legs to your desired height.
Not a bad price for SS work tables (galv. legs and bottom shelf)
quote:
Originally posted by GeiyserQ:
Nice set- up bayside.


Man there is going to be trouble now! Big Grin I can't believe you didn't tell us about this site! Eeker By the way there are pictures of smokers here but they have electric chords trailing off them. What's that all about? Wink
I'd like to post some pictures of mine but the weeds have overgrown them! Eeker
I live in Nebraska where the weather can present a challenge! I'm lucky enough to have a "shed". My "shed" is a detached two stall garage. It's got a fridge, phone, radio and color TV (with cable). I don't want to miss any Husker games, so the TV was mandatory. The shed now is home to my Cookshack 009. I bought the unit in late April and have already run 16 batches of "Q"!

http://i5.photobucket.com/albums/y198/Husker22/009.jpg
Here's my setup. I got a Cookshack Model 15 H/S shell from a junkyard, and my son and I rebuilt it. The controller on top is a digital oven controller, and it's in an MDF box painted with high-temp BBQ paint.

We added the wheels and bottom tray. It was a really fun and rewarding project, and the food is fantastic! I've even sold three briskets to friends and such.

The whole story of the rebuild is here:
http://www.pikespeakbbq.com/

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Hi Brewbek,

It took about two months, but that was working only about one day a week.

All the racks, and the controllers, and the steel for the bottom are from a local junkyard. I've got at most $200 in it, and the bulk of that money was for stuff I bought new - paint, JB Weld, and the heater coils. I'm sure we've spent much more than that for brisket!

It was a really fun project, and I'd help anyone do another. You could easily make one from scratch, I'm sure.


i will have to find some 'open door' pics to add. but this, is the big rig. two sides, one has two racks, the other has one. each side, has a gas burner in the bottom, and a metal plate above the burner for wood. i can put 20 butts on one side, 30 on the other. thats a 400lb load. she was custom built, in 2000. it took a week, and tons of man hours, for a total cost of 18k. the grade of metal makes a huge difference in price. (my doors weigh in at over a hundred pounds) we had a stack fire, in july, two weeks after having it cleaned(i think maybe they used flammable solvents). the roof around the stack, and the ceiling and the stack theirselves are all new.
Last edited by coffeebluff
When I got my new smoker last week we had a nasty ice storm so I had to come up with a make shift cover for my first q. So I decided to build a permanent home for my 55. I probably went a bit overboard with the shingles and flue but I enjoy messing around with building things and since I recently retired I have plenty of time on my hands. This should keep my 55 out of the snow storm we have headed for us tomorrow.
Don

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quote:
Here's a pic of the finished product. You may notice some of the wifes garden tools in there as well. It was a way of selling her on the project. Give a little, take a little.

I've used it twice now and it works quite well.
Thanks for the ideas.



Hey Brewbek, what's that off to the left there? I've got one that looks awfully similar as well as the upright smoker. Fixin' to put them both on a trailer to haul around to "get togethers" and such. Big Grin Nice looking set up you got there. I was wondering if anyone else noticed that it looks like Cook Shack ought consider putting their smokers on a taller set of legs! Wink That Rubbermaid shed; do they sell accessories such as shelving and hang up hooks with it?
Last edited by pawclaws
quote:
Originally posted by Pawclaws:
I was wondering if anyone else noticed that it looks like Cook Shack ought consider putting their smokers on a taller set of legs! Wink That Rubbermaid shed; do they sell accessories such as shelving and hang up hooks with it?


I agree with needing the taller legs. Before I was really only able to put a cookie sheet underneath it. It worked but could be messy when carrying it to the emptying ground. Now I have a deep glass dish that I use and it eliminates all of that problem.

Rubbermaid doesn't make any accessories for it as far as I know, but putting a shelf or hooks and hangers up are no problem at all. The walls are all hollow so I just put a plastic molley and screw into it and everything is staying put. I even have a paper towel hanger mounted on the ceiling which works out well and doesn't get in the way.
I really like brewbeks setup. Goin to get my own rubbermaid shed, except would have to kick out the wife. Guess thats why i'll allways be single. I am a fabricator at a soft drink producer so i have a good supply of stainless stock at work. My my the dreams i have had of the perfect setup. Plan on it being the complete setup for the smoker and grill, probably include a frig. Hate to run inside for a cold one while all the action is on the patio!
Colin.

IT'S FIVE O'CLOCK SOMEWHERE!
Hello All,

I just received my 009 from Cabela's and am trying to figure out my setup. I like what RichH and Brewbek have done with the plastic sheds, and am more inclined towards the smaller one. I see RichH said to leave the chimney a couple of inches above the top vent or it will draw too much air. Does anyone else have experience with this? Brewbek, how far is your chimney above your vent - I can't tell from the pic. How much smoke are you all getting inside the shed? How has this setup been working for you. Thank you all for the information on this forum.
Welcome to the forum Capt Q.

I built a shed for my CS55 and used the same venting as Brewbek. My vent pipe sits 3-1/2 inches above my smoker vent and I've had no problems with this set up. I have noticed on cold days that condensation will drip from the vent pipe but it does not go into the smoker. I do get some smoke inside the shed but that smoke is leaking from around the smoker door and not from the vent. The leaking is almost gone now that my smoker is well seasoned.

Good luck and enjoy your cookshack.
Trucky, thanks for the reply. I have to really access the space I have on my deck to see what I have room for. I am now thinking of using a stand and set the 009 on it and use the cover when not smoking. It sounds like even in Alaska leaving the 009 outdoors under an eve, with the Cookshack cover, should work.

Right now I am seasoning it, according to the manual, with as fat of a piece of meat I could find on short notice, a 3.35lb pork shoulder. Over night. I will report on this when done. I hope it is an uneventful report. Eeker
quote:
Originally posted by Capt Q:
Hello All,

I just received my 009 from Cabela's and am trying to figure out my setup. I like what RichH and Brewbek have done with the plastic sheds, and am more inclined towards the smaller one. I see RichH said to leave the chimney a couple of inches above the top vent or it will draw too much air. Does anyone else have experience with this? Brewbek, how far is your chimney above your vent - I can't tell from the pic. How much smoke are you all getting inside the shed? How has this setup been working for you. Thank you all for the information on this forum.


I believe I recently saw a post by one of the guys at Cookshack that said the same thing. My recollection is that you leave 3" between the top of the smoker and the vent.
I tried to post pictures of our CS inside this thread, but it wound up in the Open Forum instead (http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/7011054274). The vent sets 3" above the top of the smoker, and I notice very little, if any, smoke that does not go up the vent. If the vent was closer than 3", I think getting a probe into the CS would be troublesome. At 3", the probe has to go up inside the vent before it will enter the hole on the CS.
I have a homemade electric smoker,Next I am going to build a cold smoking unit. Currently I'm trying this theory out with a cardboard box.






It's a box within a box. The outside box has 2" of fiberglass insulation on all sides.





The heating element on the bottom is controlled by the thermocouple located just below the middle shelf.





The wood box sits directly on the heating element. Two cheap disposable foil pans catch all the drippings and grease, and can be used to hold water.





The temperature controller is located in an ammo box (since it's waterproof)along with an extra thermometer.




I added some extra switches to control a light, and shut off the heating element.




Recently I've been toying with the idea of cold smoking. For $20 in copper pipe, I'm testing it out with a cardboard box.




Plenty of smoke inside the box.



CarrollFamily:

Nice cabinet.... the only thing you might want to consider is the drippings you will get when you unload some meat from the smoker. You are going to want something in the front to catch that stuff and be easy to clean.

My first thought is to get a plastic cutting board and lay it across the first drawer when you are ready to unload. And a sheet of cardboard inside on the cabinet floor would help too... or a sheet of plastic.
Hi everyone. I purchased my cookshack sm009 back in November of 08 after visiting my brother in Omaha. (Trucky1008) I've smoked a few pork butts, a brisket and even cooked a prime rib in my 009 so far. Tomorrow I plan on smoking some pepper poppers and some moinks. I don't have an attached garage to my house so I needed something to store my smoker in. I built this shed to house my smoker. I admit I somewhat stole the idea from my brother but of course I believe mine is better. Anyway good smoking and talk to you later.
Trucky9754

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My smoker setup is finally complete now that my shoulder allowed me to work on it. My wife and daughter did help with the heavy lifting.

I move the smoker under the patio cover close to an outlet when smoking, but the smoker sits next to my outdoor kitchen when I'm not using it, as shown in the picture. This could become my permanent location, but I haven't yet been willing to deal with the extension cord issue, which I would need to reach an outlet on the island.

The smoker is bolted to the Seville Rolling Cabinet and is handy, mobile, and sturdy. Due to the cabinet weighing 109 lbs with 5" large wheels, it is very stable and also provides nice storage. Smoked with the new setup yesterday, and it was a lot easier on the back now that the smoker rests higher.

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Pags:
How much area is there on that cart in front of the smoker? That is, if you take something dripping with juices out of it, where will the juices drip?

I need a good area in front of the smoker to keep things neat so I use a table but it's not movable.

And I assume the table isn't wide enough to allow the smoker to be turned sideways to get more room in front?
Moved from the Owners Forum

Being the cheapskate I am and lazy too, I came up with a way to move my cooker and get it up higher on the cheap. A $39 server cart from Harbor Freight. It's 24" x 36" & rated for #450. I drilled holes in the tray that matched the feet of the smoker. Between the smoker and the cart tray I added a scrap piece of 3/8ths plywood to reinforce the high grade chinese steel and to raise the unit above the lip of the tray enough for the door to swing. Installed the 4, 5/16th x 1.5 bolts and I'm more portable and have storage to boot.

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Frito looks great I have a cart similar to that one I use for my miter saw what you can do is unbolt the top shelf and flip it over and reattach it then you will have no problem with the lip to door clearance and you will raise the smoker about two or so inches and you will have a flat surface for platters and its will be allot easier to clean.
quote:
Originally posted by Dan2:
Frito looks great I have a cart similar to that one I use for my miter saw what you can do is unbolt the top shelf and flip it over and reattach it then you will have no problem with the lip to door clearance and you will raise the smoker about two or so inches and you will have a flat surface for platters and its will be allot easier to clean.


Ya know, when I was looking at the carts online before I bought mine local, I thought of doing just what you said. But.....I got home had a beer or 6 before starting assembly and forgot all about it. I'll probably leave it for now. I was going to put the cooker sideways to the cart, but when I roll the cart between my boat and truck under the shed it's pretty tight. It's easier to work from the narrow end. When the kid goes to college and I get *my* garage back I'll have a extra slot under the shed. I might flip the tray and turn the cooker then.
My son's stainless Smokette and custom built stand with stainless top, mounting "cage" so that smoker sits safely on the stand and can be easily removed (still on the casters) for tailgating etc. Plenty of room to the right for prep work and unloading the smoker, stainless top for easy clean up, and heavy duty framing and casters to last a life-time.

Also had the same stand built for my SuperSmoker Elite.

Six pictures to follow.

Special thanks to forum member DanQ from whom I purchased this Smokette for my youngest son's Christmas gift (believe DanQ upgraded to an AmQ, bought this one from him off of another website and then we figured out we were both Cookshack forum members, which made for a very easy transaction). Thanks Dan.

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Here is my Amerique. I've noticed that others have used the same or similar setup. I bought the stainless steel table next to the cooker at Sam's Club. I already had the galvanized hot water heater stand.

Notice that my cooker is sitting on leveling legs.



Here are the legs you need for the latest edition of the Amerique, the ones with the black control panel on top. I don't know if the previous version had the same castor arrangement and size. These are 5/16-18 coarse thread, four inches long.



These are McMaster Carr part number 6111K371. It is a 5/16-18 zinc-plated 4 inch long swiveling leveling legs with a neoprene non-skid pad on the bottom. Each one costs $7.20. You can get them in stainless if you want, but they'll set you back over $15 per leg.

Last edited by skipq
quote:
Originally posted by SkipQ:
Here is my Amerique. I've noticed that others have used the same or similar setup. I bought the stainless steel table next to the cooker at Sam's Club. I already had the galvanized hot water heater stand.

Notice that my cooker is sitting on leveling legs.



Here are the legs you need for the latest edition of the Amerique, the ones with the black control panel on top. I don't know if the previous version had the same castor arrangement and size. These are 5/16-18 coarse thread, four inches long.



These are McMaster Carr part number 6111K371. It is a 5/16-18 zinc-plated 4 inch long swiveling leveling legs with a neoprene non-skid pad on the bottom. Each one costs $7.20. You can get them in stainless if you want, but they'll set you back over $15 per leg.



Thanks for the tip on the legs. Got mine overnighted and set up my new SM025 this afternoon!
Last edited by smokinmaineiac
I scoped out a sale at Harbor Freight a couple weeks ago (they post their upcoming sales well ahead of time) on a push cart that I thought would make for a nice stand for my AQ. I'm pretty sure I got the idea from someone here. I had already purchased the screw-in feet to replace the casters. Today I got the cart and assembled it, got everything set up. I'm going to like having the smoker up higher, easier to load and unload food!! Here is a pic off of my phone:



The bottom shelf has my wood chunks and a big roll of butcher paper that I use to line my prep table (which is to the left just outside the pic). On the top shelf next to the smoker are the racks that I've cleaned recently and a piece of shelving that I can use to set pans on, etc. The cart has a 3" edge all around so the smoker is sitting on a couple of 2x6's to prop it up a little more so the drip pan can be removed.
Didn't hesitate to spend the money for my new CS but couldn't bring myself to pay that much for the stand. Went to a restaurant supply place - lots of used stainless stuff, bought a used hospital cart for $50. Handy hubby mounted my smoker to it, per pic. Easy to move, has storage, and makes using the smoker lots easier. He had to remove some racks from the top - took him less than 1/2 hour. That's my idea of a good deal. Am loving my smoker and trying new recipes.

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TN: you have it right on. its a quentessetial wood oven. we have done baked beans, bread, and cassaroles in it, funny thing though it's perfect for pizza and we haven't made any yet. Found this via craigslist. a little pricey but handy when power is out. Hope to use it all year long.
out of all the units on the deck I tend to use the smokette most of all, less caretending, just fill it up turn it on and let it do its thing. and it puts out super eats. I guess i'm just lazy.
if anyone needs info and/or my thoughts on any of the units shown please send e-mail. I will be happy to give my thoughts or recommendations on any of them, or better yet stop by, Bring beer (German Beer) and I will give demonstrations on all of them.
Papasmurph
Those of you that have the smoker in a cabinet or inside a building, how far above the vent do you have your tube to vent to the outside?

I have mine in my garage and have tried everything from about 3-4 inches to having something sit right on the top with enough room to allow the probes to go in.

I still get smoke in my garage, I can watch it come out of the smoker and then just go up some and come out the opening.

thanks
Tigerfan
The oven is a Quentisential Oven. I found this on Craigslist up here in Vermont and could'nt pass it up. It is a very simple unit, there is a slide damper on the front of the firebox and that is all the control you get. Trying to keep temp below 300 you will need a smaller fire. But if you want a pizza oven it works great. Wife is doing a shepards pie in it this evening. Do a google on it you will find info. I used a tractor to put in place as it wieghs over 500 lbs so keep that in mind.
I actually use the pellet grill more than the oven unless I need a longer cooking time. and do not use a nice cassarole dish in it as it will come out very black and wifey didn't like that and you will have to beg for forgiveness...
If you have further questions send a private e-mail and I will answer them.
murph
Nordy, I hope you don't mind but could you tell me the footprint dimension for just your BBQ Hut?

I've been planning the same kind of idea and yours has spurred me on. I like that there's 3 columns across the back and 2 in front.

Also, are you happy with the size? Does it keep everything dry in the rain? Would you do the same again, or bigger, smaller?

I wonder how far across the front you can go without a column in the middle?
It's framed with 6x6 rough cedar...

Roughly 16 x 8 feet...

I like the size for our deck/area, but if the area would tolerate it better I would go more like 16 x 10-12ish. That size just wouldn't have fit/looked right with my configuration.

The extra 2-4 feet would allow a little more room to put a bar/counter on the "near" side in the picture... It can (and probably will eventually) be done as is, but it'll be a smaller bar and not as "weatherproof" as it would be with the extra space.

As far as size... With reasonable rain everything stays pretty dry... in Oklahoma we usually get pretty good wind with rain, and taht will blow water everywhere. Overall though, I've been pretty surprised at how dry it stays under there.

No idea how far you could go without a column... these beams are really stout, but I'm sure the roof weighs a lot too!
quote:
Smoker Set-up


You should build plywood box that may not out-gas or melt if the flume smoke gets hot. Smoke must be entering from the bottom. It needs harder big bend in the tube to keep good smoke moving and keep sitting in stale smoke if anything in the smoker. It needs to raise the box up to 1/4 inch per foot on the pleanium. This will give you nice smooth smoke. Not only making a larger wood box you need to have lots of extra room to smoke more Bacon.
quote:
Originally posted by requin:
Hello, I'm new to the forum, a new Cookshack owner & here is my 25 setup.
Hi. I've been trying to find a table like that with no success. Where did you get yours?

I'm thinking of putting the smoker on the table sideways so that there's always a clean surface for the meat to fall onto if it slips off the grill when pulling it out ... not that that's ever happened to me of course <cough>
I'm also considering leaving the wheels on so it can be moved to where I need it to be.
Picked up the SM150 today, aside from the racks being a little too grubby for my liking it's areally amazing. Got three full slabs of Brisket Ribs in, they're about 23 inches long so got them on the diagonal on a rack each. Using some hickory the seller gave me. Got 4 hotel pans, 4 half hotel pans, 2 tongs, some deep 1/3 sized hotel pans, some really hefty large stainless steel bowls all for another $60.00. Gave my neighbor some of the stuff (the guy that got my SN008 and ran the power out to the deck for me..
Manufacture date of 08/2006. Really in very nice shape. So nice to not have to cut up slabs of ribs any more. I already have a cover and cold smoking baffle on order with Cookshack. It's got the old style (think 1/4 inch) sized probe plug on it. Next month for the probe. Just glad we got it here ok. My neighbor brought over a huge 2x4 and we used that laid against the steps as a ramp to push it up. Easy peasy when you got a guy helping you that knows his stuff. He's getting two racks of ribs tonight. Yeah !!
Last edited by bigmikeinnj
Thanks to a recommendation from requin, I now have a 24X48 all-stainless steel table on which to place my SM025. The wheel brakes seem to do a good job of keeping it in place, but I'm still a bit concerned about a strong gust of wind pushing it off, so I'm considering attaching some stops to the table around the wheels - maybe some bolts on each side of each wheel, or some angle-iron stops ... we'll see what I can scrounge up.

It should be interesting putting the cover on while it's that high Smiler

Next will be some tupperware plastic drawers to hold my wood and assorted tools on the shelf.

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Look for kitchen supply auctions in your area. I have been getting some great stuff for a deal. Just bought a commercial ice machine, will make 250 lbs of ice a day, got it for $600. It was a $1,495 ice machine.
Also have won, Frigidair 19 CF chest freezer that was less than 6 months old, 48" SS table, 3 compartment sink, a Cambro. Next I am looking for a commercial "True" brand 23 CF fridge, was one at the auction I won the ice maker at, but the price went to high.
I posted the pics on the "smokin's new Deck" thread, I thought I would post here as well. While not NEARLY as nice as Russ's deck, he inspired me to "redo" our deck. The old deck was 14'x24' and the new one is 25'x30'. The only thing I want to add is a Charbroiler 36!! OMG, between Russ's and Nordy's decks, ....... I think I have Deck Envy! Big Grin...... Wink









quote:
Originally posted by 2nd Hand Smoke:
Bob could the wheels be taken off?? That way it would be blowing off and it would be easier to put the cover on as well.
I do anticipate needing to drop the smoker back onto the deck at times to enable the table to be used for buffet service etc. and the wheels will make it so much easier to move it around. I'm thinking of using some bungee cords wrapped around the table legs to hold it in place.
quote:
Well do tell us, where did you get it...?? I looked for requin's recommendation but it must have been in a PM...
Yes, it was in a PM, sorry. Here's a link to the table itself. There are others on the site so do take a look around. The price on this site amazed the local restaurant suppliers I talked to, so I think it's a good deal: http://www.webstaurantstore.co...helf/600TS2448S.html
quote:
I use plastic shoe boxes for wood. They stack well.
Yes, my wife has me convinced that that's the way to go. We'll be shopping for stuff for the next few weeks.
Last edited by bobbarrows
quote:
Originally posted by bigwheel:
Always wondered how the rich folks handled this kinda bizness. Mighty nice set ups on that. We go for the kind which a person can drag down the road. Gonna put some fresh air in the tires one of these days. The pit in the back ground is named Fred. I am the fat guy on the right I think.


Are you the third guy on the right? Can't tell Wink

I just got my (new to me, mfg 1997) SM008 cleaned up and painted. Installed on a heavy duty file cabinet with 4 in casters (also had to clean and paint cabinet too).  I also put in a red LED indicator light so I know when the element is heating (camera makes it look white, you can see the red color in reflection on top).

Doing a first smoke doing a dismantled turkey, using 3 oz cherry wood.  I have a new thermometer to try also- Inkbird IBT-4XS that is bluetooth and can have 4 sensors.Irst Smoke-turkeySM008 on cartLED indicator

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