Smoking meat

• Learning the difference between barbecuing, grilling and smoking will help you design your smoker. Barbecuing and grilling cooks meat at 400 degrees Fahrenheit or more. Smoking a meat requires low, indirect heat around 225 degrees. Instead of gas or charcoal, you are using wood and smoke to cure the meat and cook it. You will need to obtain some wood to burn in your smoker. Take a look around your backyard for suitable branches. If you want a specific wood flavor, such as hickory, you may need to go out and buy a few logs.
  
  

Permanent smoker

• You will need strong material that can withstand heat, such as tin, to build a permanent smoker. With these materials you will build an enclosed box that is tall, and sturdy enough to bear the weight of the meat being hung inside. Tin is a good material because you can rivet the pieces together. At the front of the smoker add a door so you can load your meat and the wood required to smoke it. At the bottom of the structure, place a hot plate or other low-heat cooking device. Place your wood chips on top of the hot plate to create your smoke. There should be ample space between the bottom of the smoker and the meat. This ensures the smoke has room to rise and that the meat is not too close to the heat.
  
  

Trash Can Smoker

• You can build a temporary smoker using boxes or cans that can withstand high temperatures. Using a metal trash can is a great method, and provides a smoker that is a little bit sturdier than your average temporary smoker. Simply place a hot plate at the bottom of the trash can, with a metal box of wood chips resting on top of it. You will need to drill a hole in the side of the can to feed the hot plate's electrical cord through it. At the top of the can, place a grate or chicken wire that can bear the weight of the meat you are cooking, and make sure it is secure. Start your hot plate and place your meat on the grating, covering the trash can with its lid. You now have a cheap, sturdy smoker.