I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door
for the fire box, cut a door to access the food area, re-attach with
hinges. Cut some holes in the top for smoke to escape. Use a brick to
block them and reduce flow.

At the time I used a hibachi grill. Today I would use a cheap hot plate.

What to smoke? Brine [corn] some brisket, chuck roast or top/bottom
round roast and smoke it into pastrami.

Brine a pork loin and smoke it to make Canadian bacon.

I was in Florida, at the time, so I smoked a lot of Mackerel.

I tried a duck - wasn't too pleased. There are much better ways to
serve them...

If you really want a project, a quick search on Amazon yielded:
http://www.amazon.com/Build-Smokehou...46626&sr= 1-1

You can also see:
http://www.thesmokering.com/default.jsp
for more information. While the old sausage-list was still functioning,
there were people who claimed to have used cartons from refrigerators to
smoke food in.

JK







TBI wrote:
> I'd avoid smoking meat and stick with tobaccy
>
> :-)
>
> Mat
>
> "Karl" > wrote in message
> news
>> Hello all,
>>
>> I wish to make smoked meat, someone have a plan to build a smokebox,
>> smokehouse or other interesting thing usefull fore smoking or curing
>> meat or fish?
>>
>> Thanks in advance, Karl
>>
>