Enjoying homemade smoked meat is something you can do any time of the year. You do not have to go out and spend money at a restaurant or wait for a special occasion to enjoy that smokey goodness. Building your own DIY smoker is not as hard as it sounds, and will allow you to have a variety of smoked goods whenever the mood strikes. 

Smoked meat has been around since the dawn of time. Even cavemen would hang out their meat to dry and a nearby fire would “smoke” that hanging meat giving it all the elements of smokey flavor we still love today.

Not only is smoked meat good for dinner or events, it can be a great addition to your food preparation pantry. The meat can be cured and smoked to give it a longer lasting life. 

What is a meat smoker?

A meat smoker is a tool used to add flavor to food. When used along with salt-curing or drying processes, a meat smoker can be part of a preparation process to preserve meat in the long run. A meat smoker can also be used to add flavor to types of fish.

You can use almost any kind of meat in a smoker, with beef ribs and pork crown roast being two popular options. You can also smoke fish, such as salmon, and seasoned vegetables in a meat smoker.

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How to Make a DIY Smoker

There are all sorts of meat smokers from which to choose. Below are three of our favorite DIY meat smokers. One is a method of smoking meat with a pre-owned grill, the next is a simple way to transform a clay pot into a smoker, and the final option is for those ambitious welder-owning moms who want to convert an oil drum into a meat smoker.

1. Using a Charcoal or Gas Grill

This type of DIY meat smoker can be derived from either a charcoal or gas grill. It is the simplest method of smoking meat at home, and also the most economical because it uses a cooking device you may already own. One downside to this method is that once the smoking starts, you cannot use the grill for any other cooking until the smoking is finished.

Supplies:

  • 1 gas or charcoal grill
  • 1 drip pan

Process:

  1. Place drip pan under one side of the grill and charcoal under the other side.
  2. Follow the typical smoking process to prepare some meat.

2. Using an Unconventional Clay Pot

Friends and family will admire your creativity when you serve meat smoked in an unconventional clay pot. The one negative feature of this smoker is its small size. Only small quantities of meat, such as one chicken, can be smoked at a time.

Supplies:

  • 1 clay pot 12-16 inches in diameter
  • 1 grate that fits quarter of the way down the pot
  • 1 electric hot plate capable of reaching over 1000 watts
  • 1 clay pot cover
  • 1 eye bolt and 1 bolt with 3 washers and 3 nuts
  • 1 6-inch wooden dowel rod
  • 6 brick pieces
  • 1 metal pie pan
  • 1 meat thermometer

Process:

  1. Drill or expand the hole at the bottom of the clay pot.
  2. Drill a hole at bottom of cover for the handle.
  3. Install the wood dowel rod handle with the bolts, washers and nuts.
  4. Place three 2-inch thick brick pieces in bottom of pot to hold up hot plate.
  5. Place hot plat in the pot.
  6. Place pie pan with wood chips on top of hot plate.
  7. Insert cooking grate.
  8. Add cover.
  9. Prop meat smoker pot on three brick sections with ventilation underneath.
  10. Get ready to smoke some meat.
Brian Gautreau / Flickr

3. Using Metal Work

This needs the skills and equipment of a welder to create. Large portions of metal will need to be measured and cut to create the final product. But if you have the skills, this could be the last metal smoker you will ever need. 

Supplies:

  • 1 set of safety goggles and gloves per person
  • 1 oil drum
  • 1 welder
  • 1 steel box section
  • 1 angle grinder
  • 1 hacksaw
  • 1 ruler and tape measure
  • 1 engineers square
  • 1 center punch for hinge installation
  • 6 steel sheet strips
  • 3 sets of steel hinges
  • 1 section of smoker chimney sized steel tubing
  • 1 U shaped section of safety edging
  • 1 BBQ temperature dial
  • 1 drill with various sized bits
  • 1 6mm steel round bar
  • 1 stainless steel grill

Process:

  1. Take proper steps to dispose of anything inside the oil drum.
  2. Remove paint with angle grinder.
  3. Cut steel tubing at 45 degrees and weld together to form a chimney.
  4. Mark out one quarter of the oil drum with the marker and an engineer’s square.
  5. Cut out the quarter with the angle grinder.
  6. Weld steel strips along the drum sides to maintain shape.
  7. Clean newly exposed inner drum with de-greaser.
  8. Create supportive smoker frame with legs by using steel box section, hacksaw, and drill.
  9. Create hinge attachment holes with center punch in the drum and lid.
  10. Install U safety edging along lid and drum overlap seam.
  11. Make steel square section handle and weld to lid.
  12. Install steel bar inside smoker through holes and weld to support the grill.
  13. Drill ventilation holes in bottom of the drum.
  14. Weld grill in place.
  15. Get ready to smoke some meat.

How to Use a DIY Meat Smoker

How you smoke your meats will determine the flavor and texture. There are a few things you should consider before turning that smoker on! 

Type of Wood Chips

There are many options for smoker wood chips. The most common are oak and cherry which are great for all meats and seafoods. Hickory is another popular option that can bring a great flavor to pork and meats. Alder is a great choice for seafoods, chicken, and pork. Be sure to test a variety of wood chips over time to find one that your family loves. 

It is important to note that chicken and seafood will absorb more of the flavors than meats or pork will. 

Pre-Smoking Marinade

Marinating is an important part of cooking! It can deliver a better texture to meats and add another element of flavor. Whether you choose a sweet or spicy marinade, you should apply it to your meat the day before you are ready to smoke it. This will allow it to absorb delivering more flavor. 

Now that you have your marinated meat and your selected chips, it is time to get cooking. 

  1. Allow the smoker to reach a temperature of 200-250 F.
  2. Place wood chips over the heat source, whether that is a gas flame or lit coals.
  3. Place a drip pan containing liquid on the other side of the grill.
  4. Place meat over the drip pan.
  5. Close the grill and let the meat smoke for 2-3 hours or longer without flipping.
  6. Check meat for an internal temperature of at least 160F.

Storing smoked meat

If you are not planning to store the meat for a long period of time, you can simply cut the meat into pieces and store in a container in the refrigerator. The meat can also be vacuum packed and then left in the freezer until consumption. You can stockpile smoked meat only if it was cured beforehand. Otherwise, it will go bad within the week.

Smoked Meat Recipes

Below are two smoked meat recipes to help you get started with using your new meat smoker. 

Sweet Smoked Ham

  1. Season ham the night before with paprika and onion powder.
  2. Use hickory chips in meat smoker of your choice.
  3. Place a spiral ham shank in a roasting pan.
  4. Smoke ham in the meat smoker for at least three hours.
  5. Separately, simmer together butter, apple cider, brown sugar, molasses and bourbon on a stovetop for ten minutes.
  6. Pour syrup-like glaze over the smoked ham.
  7. Serve and enjoy.

Savory Smoked Salmon

  1. Place gutted and headless fish in a non-iodized salt, sugar and water brine solution for twelve hours.
  2. Rinse fish under cold water.
  3. Air dry for one hour.
  4. Use cherry chips in meat smoker of your choice.
  5. Smoke fish in the meat smoker for at least two hours.
  6. Remove fish and either store for later or enjoy the same day.

Smoking meat is a great excuse to try new flavor combinations and spend time outside with family and friends. Once your meat smoker is ready for action, consider exploring the local library or going online to uncover even more smoked meat recipes and recommendations.