welcome to a video that will show you
how to make a smoker from a filing cabinet
first mark out the hole positions that
will allow smoke to migrate from the bottom
to the top of the smoker start with a small
drill and gradually make them bigger and
end up with holes just under half an
inch in diameter the bottom drawer will
be the firebox which is where the wood
chips are placed to create the smoke to cold
smoke the meat that will be placed in
the drawers above it we thought of using
hole saws and other types of drill bits but
the drill would get too hot
so we opted for more holes smaller in diameter
versus fewer larger diameter holes
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okay so this is what it looks like and
alright so there are three smoker
drawers and the bottom drawer therefore
does not require holes
it's important to know what temperatures you are operating
on as you are aiming for a cold smoke to
impart a smoky taste to the meat
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we found an old thermometer on an old gas
barbecue cleaned off the rust and adhered it
to the side of the cabinet it was placed
adjacent to the second to top drawer for a
cold smoke you don't want temperatures to
exceed 80 degrees Fahrenheit or 40 degrees
Celsius which happens to be the
lower limits of this thermometer
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we decided to convert some Casuarina
firewood into charcoal but you can use
briquettes, or gas or a single plate stove
alright here we have the pork shank that we have
basically marinated in maple syrup
brown sugar and salt
for a week turning it every day {in fridge} and now we're
going to just let it dry out a bit wipe it down first
with a cloth sterilized cloth and let it dry out in the fridge and then we're
going to smoke it
I have got these what they call Just Wet And Wipe little wipes and its dry as you
can see all you do is
you just drop them in the water and alright it just unfolds and becomes a little wipe
and it's obviously sealed in a packet and
sterile
perfect for wiping down meat
ok so after you've marinated it
and wiped it off
let it dry in the fridge for a little while
this neat little smoker which is a LPG Gas cylinder
cut in half actually
fits perfectly into the firebox drawer and
will not cause the cabinet to be exposed
to direct flames which could cause
unwanted fumes and the metal to degrade
over time to create the wood smoke that
we use to flavor the meat we need to
create some heat and for that we use a
charcoal starter device most commonly
used to get briquettes or charcoal going
we get the wood to then turn into charcoal
and to that we add briquettes
the smoker log is placed on the coals to provide
continuous smoke throughout
inside the drawers we have placed wooden slats to
keep the grates or chicken wire elevated
and allow smoke to enter through the
holes unobstructed
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take the meat place it on the rack in
the top drawer
where the least heat is and actually
probably the most smoke is as well
close the drawer and leave it after a few
minutes the temperature varies but
stabilizes at around about 85 degrees
Fahrenheit or 40 degrees Celsius
we decided to take the pork shank and
skewer it as part of our split mechanism
on the webber braai or barbecue and it
worked quite well although on another
occasion we took pork belly smoked it
for two hours and it came out
beautifully which we decided to cut up
into bacon strips and fry on a skillet
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the next morning simply wipe drawers
with a wet cloth and remove the ash from
the firebox
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so we hope you enjoyed this
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