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Home designed and built smokers See more on our blog!

Ricky from Zest restaurants

came on a course in the summer

and has combined an old fridge with a Bradley smoke producer.... I'm sure it will fill up soon!

"Minifred" is Nic Chater's tribute to Freddie the Filing Cabinet smoker...

"First of all, please excuse the belated 'Thank you' for such a great day's smoking course all the way back on 5th June. I'm sorry that I had to leave before all the eating was done but we ended up with the best picnic ever whilst walking in the mountains the next day.

Since then I've got hold of a small desk-top filing cabinet...and 'Minifred' has been born."

We have had a few recreations of Freddie the Filing Cabinet smokers - this one is known as Dibnah's Revenge after the late great Fred Dibnah - eccentric and among other things a keen mechanical engineer!

This one has been created by David Hewat the day after his Smoky Jo smoking course!

"I have cracked the smoke now, I have tried lots of things in “Dibnah’s revenge” from oranges to cheese - all succesful!"

David is also working on solving the condensation problem - in metal cabinets you can get the occasional drip of black condensation on the food, it would be good to have a permanent solution.

Gosh there are some truly clever people who come on the Smoky Jo's courses! Connie & Allan made some quick adaptations to create hot smoked salmon and trout!

Here is another ingenious design, this one has been built by Frank Sargeant.

Most of it is made from recycled materials.

The firebox is an old clothes boiler. The stainless steel connecting pipe came from a scrap yard. The smoking cabinet is made from an old piece of 8'X4' plywood taken from a skip on a building site.

The only things paid for are a 90 degree bend for the chimney, 2 lengths of 2"X2" for the smoking cabinet frame, a length of 1"X1" for the removable rack rails and the length of stainless steel pipe to connect firebox to the smoking cabinet.

The chimney is a piece of left over drain pipe from building his chicken house.

Fantastic Frank!

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Have a look at these two designs - from the simple to the intricate.

The Chocolate Tin!

Here Oli has simply scrunched up some tin foil to rest his salmon on - sprinkled a little wood dust onto the bottom of the tin, and placed the tin with a lid on, on some heat. The tin gets hot, the wood chars and gives off smoke and the heat produced cooks the salmon. - So simple!

Fantastic Oli - it looks delicious and thank you.

Great Oli !

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And now - how about this for a really ingenious design?

The CCTV Camera Smoker!

Made from an old CCTV mounting, a computer fan, an soldering iron, a 12v battery, two pipes and a rack!

The absolute genius!

"My first version used a 12v soldering iron to start the process, but the latest version starts like your charcoal starter, by leaving the lid and base off and using dry wood shavings. When it is burning and smoking vigorously, the base is fitted and the fan started, wood pieces are added, then the lid fitted.
Then regularly check by removing top and adding wood, you’ll soon learn how often you need to add wood. I was using well seasoned Cherry which still contained a lot of moisture" - Colin Turner

Colin with his ingenious design for a home made smoker.

There is now an updates model as it is being perfected all the time. If you want further details email us and we will send you more info.

Brilliant Colin!

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Now Dennis and Marie have really pushed the boat out - have a look at this ingenious design. Dennis is clearly taking his smoking very seriously and is looking to smoke large

quantities.

Here they have built a small fireplace up against a bank. There is a pipe going from the back of the fire place (this has been set in the ground) and it leads straight into a smoking shed. This allows all the smoke into the shed and none of the heat - brilliant! This system is ideal for cold smoking large amounts of food. Well done Dennis!

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How about this for a great idea and a great design - Jonathan Webster created this smoker.

This is his cold smoking set up, cost £40 for a gas ring , everything else was scrounged.

This a a brilliant design - a cold smoker. Two chambers - one with wood shavings inside and heat underneath, with a long pipe to another chamber where the food is. Simple but effective using re-cycled bits and pieces. Cold smoke all the food and anything you want hot smoked take it out after it has cold smoked for a few hours and roast in in an ordinary oven.

"We had our first smoked salmon and smoked walnuts tonight, they were v tasty, thank you for your help" - Fiona Webster.

Well done jonathan!

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Here is a picture sent by John Kania who came on a weekend course in October -to introduce us to 'Freeda'! Look out Freddie it looks as though you have some attractive competition!

Well done John!

Smoky Jo's courses are part of -

Stepping Off and soTraining and Consulting.

Corporate training, specialising in designing and delivering motivational seminars and workshops. Our work is motivating and inspiring, putting your organisation a step ahead.