A concrete block smoker is one of the simplest smokers you can make, especially if you leave it as a demountable smoker and don't use mortar. This kind of smoker is ideal for home use and can be set up very quickly in the backyard and disassembled just as quickly if need be. You can cold smoke all kinds of meat, fish and cheeses in a concrete block smoker, preserving them and adding flavor at the same time.
Things You'll Need
- Large pavers
- 8-inch by 8-inch by 16-inch concrete blocks
- 4 strips of 2-inch by 3-inch sheet metal
- 15-inch by 15-inch metal rack
- Threaded metal rods
- Remote-read thermometer
- 35-inch by 35-inch metal sheet
- Electric hotplate or fry pan
Lay a 5-foot square of pavers for the base of the smoker. If there is a fire-safe and flat surface available to you, the paver base is unnecessary.
Make a square out of concrete blocks on top of the pavers -- two blocks to each side of the square. All of the concrete blocks should have their holes facing upward save one, which should be turned so the holes in the block face outward. This will be the smoke inlet from the firebox.
Lay a second course of blocks on top of the first, all the blocks hole-side up. Stagger the joints of the blocks to increase the stability of the smoker. Continue up until the smoker is four courses high, then place two strips of 2-inch by 3-inch sheet metal on two opposite sides of the smoker for a shelf bracket. Lay two more courses on top to make six courses altogether.
Fit a metal rack into the top of the smoker resting on the shelf brackets, then rest three or four metal rods across the very top and hang S-hooks off them. Place a sheet of metal over the top of the rods. The rack can be used for larger cuts of meat, and to hang smaller cuts of meat, sausages or fish from the S-hooks.
Place two concrete blocks, ends abutting, on either side of the smoke inlet block in the bottom layer of the smoker. Lay four blocks across the top of these to make the firebox.
Slide the electric hotplate or fry pan into the firebox and place woodchips on top of the element. Block up the end of the firebox with concrete blocks. Once turned on, insert a remote-read thermometer into the top of the smoker to check the temperature.
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