I'm planning to build a meat smoker out of a 5x3ft metal shed. My idea is to set up a wooden A-frame and install three stainless steel rods for hanging the meat. However, I'm unsure about the right size for the fire pit needed to generate enough smoke for curing the meat. A small round fire pit came to mind, but since I'm new to smoking meat, I'm not sure how much smoke I need. Any tips or suggestions would be greatly appreciated!
1 Answer
For a smoker your size, you should aim for thin smoke. A 3x5 ft shed is quite spacious, so a fire pit around 2x2 ft should be sufficient. I use a converted fridge that's about 2x2x4 ft, and my average fire is just a 1x1 ft pile of charcoal. It works great for creating the right amount of smoke!
That makes a lot of sense! Concentrating the smoke is key. I’ve seen larger American-style smokers, but going smaller and more manageable seems like a better bet for what you want. Maybe try constructing a rectangular block fire pit with a fine mesh cover to control the smoke better. Just make sure to keep researching and you’ll get some delicious smoked meat!