This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
THE IDEAL SMOKER: from Brian Bigler .
I got introduced to smokers the same way most people do, but as a Fisheries
Scientist with the Alaska Department of Fish and Game, I enjoy a nearly
inexhaustible supply of salmon and other fish to experiment. The small
smokers are okay, but the one I built is a lot more versatile. Soon after I
got introduced to smokers, I built my own from plywood. My present smoker is
about two feet on each side, and about five feet tall. I have three racks
scrounged from where I could find them, and a single-burner hot plate I got
from Sears as a heat source. I fill a 1-pound coffee can with smoker chips
intended for charcoal barbeques. The height of my smoker allows for smoking
cheeses on the top rack where it's coolest, and warmer smoking closer to the
heat on the lower racks. The hot-plate has to be set carefully, to a point
where there's just enough heat to smolder the chips within 5-8 minutes. I
plug in the hotplate just long enough to see smoke wisping from the seams,
then unplug the cord and allow the chips to smolder on their own. It takes
two loads of chips for each load of fish.
BE CERTAIN TO PUT YOUR SMOKER AWAY FROM YOUR HOME!
Other smoker blueprint sources. These were all compiled by Anna Louise Gockel.
"Smoking Fish at Home" #2669, $0.25
"Smoked Shark and Shark Jerky" #21121 $0.25
Sea Grant MAP Extension/ University of California/ Davis, CA 95616
"Fishery Facts 5, Sportsman's Guide to Handling, Smoking and Preserving Coho
US Dept of the Interior/ US Fish and Wildlife Service/ Bureau of Commercial
Fisheries/ Washington, DC 20240
"Home Smoking of Fish" #B-78865-S $1.00
"Smoke Your Own Poultry" #A 2732 $1.00
Agricultural Bulletin Room #245/ 30 North Murray/ Madison, WI 53715 (zip code?)
Smokehouse plans: North Dakota State University/ Extension Agricultural
Engineering Dept./ North Dakota State University Station/ Fargo ND 58105
[found this address on the web--LEB
(from ALG: I've looked through a copy of the following. It includes making a
smoker out of an old discarded fridge:
TITLE: The easy art of smoking food / Chris Dubbs and Dave Heberle; ill.
by Jay Marcinowski; photos. by Gary Thomas Sutto. Pub. New York :
Winchester Press, 1977. SUBJECTS: Smoke meat. Smoked fish.
v, 180 p. : ill. ; 23 cm. NOTES: Includes index.