How to Build a Small Meat Smoker

Using a smoker is a popular way to prepare your meat.

Smoking meat entails adding flavor by sealing the meat in a confined area and surrounding it with smoke for a period of time. The flavor of the smoke is absorbed by the meat, and this also can cure the meat, depending on how the smoking is done. Making a smoker is little more than constructing a device to contain your meat and the smoking element, and there are many easy options for making a small smoker.

Things You'll Need

• Two large terracotta pots or large metal trash can
• Hot plate (electric type)
• Electric drill
• Electrical tape
• Small metal pie tin
• Smoking chips or pellets (sold in bags in many flavors such as hickory or mesquite)
• Water
• Round metal grill rack to fit the pot or trash can

Instructions

1. Prepare your wood chips or pellets according to directions; some types require soaking prior to use.

2. Place the hot plate in the bottom of one of your terracotta pots or the trash can. If you use the trash can, you must pre-drill a hole for the electrical cord on the hot plate. Thread the cord through the hole and seal any open areas with electrical tape. If using the terracotta pot, simply thread the cord through the hole in the bottom.

3. Set the tin with your wood chips or pellets on top of the hot plate and plug the hot plate in.

4. Let the chips or pellets heat and begin to smoke. Position the metal grill rack over the wood chips or pellets in your pot or trash can, and lay the meat on the rack. Put the lid on the trash can, or place the second pot over the top.

5. Check the internal temperature of the meat. Meat is done when it reaches a temperature of 145-165 degrees in the center, depending on the type of meat. Be sure to find out what the internal temperature of the type of meat you smoke should be to avoid any illness.

References

• Little Brown Egg: Terra Cotta Smoker
• Smoke Pistol: Meatsmoker