Moving The Cold Smoker

Hi all;
A few years back I built a small cold smoker for smoking cheese/ salt.
It just sat out in the yard.
Last year I built my outdoor kitchen with a black and white oven.
The sharply pitched roof on the kitchen dumped many feet of snow over the small burner.
In the spring I had to dig out the burner from under compacted ice and snow and repair the dryer vent pipe from snow damage.
I decided then, that before this coming winter the smoker was moving under the roof overhang behind the kitchen.
Today I finished that move.
The old wooden rack the brick smoker box sat on is gone.
I welded up a steel table with 1.75" square tubing. The thick wood bottom was moved from the wood rack to the new metal rack
Fresh heavy aluminum foil was placed in the bottom, clay bricks are dry stacked. If I get to it I may mortar them up later, now that it has a permanent home.  
A metal oven rack sits inside and the whole thing is covered with a piece of cement board. Two rocks and a large firebrick hold the roof down.
Now I can load the smoker box from my kitchen. A quick few steps to the other side of the oven and I can tend my smoky small fire.
No matter if it rains or snows! I can use my cold smoker year round and stay dry!
I just love my outdoor kitchen more and more every time I use it.

Tonight I'm making baking powder biscuit's in the Black and White oven, while Liz makes up a batch of sausage gravy!
Hmmm Good!   Homemade biscuits and sausage gravy all cooked outdoors on a hot summer day!
Living the good life for sure!

How do you get draw through the smoker unit?

Hi John;
The little round BBQ has air vents. It started life as a charcoal cook stove.
The hot air/smoke travel's up the vent pipe and into the brick box. Cooling the whole way.
The brick box leaks everywhere especially the roof.  
Heat rises and smoke finds its way out.
The brick box stays below 80F and does not melt my cheese!
3-4 hrs later some really good smoked cheddar comes in the house to cool off.

Noice work mate!

thomas rubino wrote:3-4 hrs later some really good smoked cheddar comes in the house to cool off.

That sounds delicious. If I had a smoker like that I would use it quite a lot. Nice work!

Hey, Abe and Douglas Thank you!
You can have a cold smoker if you want one.  
They aren't rocket science to build.
An old charcoal grill, some 4" pipe to make fittings to attach the dryer vent.
Dry stack a box of bricks.
Should take you a couple of hrs if you take your time.
Mountain maple is free for the cutting or home D sells hickory in large sacks.

Nice upgrade Thomas.
Kind of ironic that on one side of the wall you have a smoke free super efficient wood stove and on the other, a smoky smouldering fire, both designed to be that way!

Fired up the cheese smoker for the first time in its new location this morning.
Mouth-watering Hickory smoked cheddar is just 3-4 hrs away!
Intentional design's with opposing approaches.
Both are excellent ideas.
 

Modification time.
My smoker just seemed to keep stalling out today.
After the third or fourth time of pucking with it, I spotted the problem... glaringly obvious.
In its old location, the clay box was up on a hill... smoke rises...
My new location was flat...
I even raised the burner unit for better access from inside the kitchen.
The smoke pipe started high and then sagged before finally going up into the smoke box...
It did not want to draft that direction so it kept smoldering out the fire... well of course it did heat rises not sinks!
A trip to the hardware store got me a 4" 90 and a section of 4" pipe.
Some drilling, some metal taping of joints, a few piles of brick in strategic locations as support and my smoker is smoking again!

Glad you got your smoker fixed so that we all can stare and drool over that last picture of the smoky cheese!