Aluminum smoker????

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Im new to the forum, and browsing thru I found lots of reference to smokers. I have an old aluminum semi fuel tank and have wanted to make a smoker out of it but, had one guy tell me he thought the aluminum would conduct too much heat OUT of the smoker and make it ineffective. Now, knowing how well and fast aluminum does conduct heat, it seemed to make some sense to me. Was wondering what the opinions of you experienced smoker builders was????????????
Reply:I'm not a smoker expert, but I understand there are two basic types of smoking systems that are used, hot smoke and cold smoke.  Apparently, the not system combines roasting heat that cooks the meat/fish/etc. while smoking it.  The cold systems I've heard of, for smoked fish, can be built with long lengths of ducting between the remote smoke generator and the smoking chamber, thus allowing the smoke to cool before reaching the chamber.  Maybe a cold smoker design would incorporate some alumium components/chamber to purposely disperse heat more efficiently than lengths of ducting.smoke em if you've got em
Reply:I have never heard of anyone building a smoker out of aluminum, however i think its a great idea.  I am very familiar with smokers, i have 2 of them and i have built about 10 large smokers, for myself, farmers, and caterers.  I am also a professional chef, in the past working for the Prime Minister of canada.  Although the heads of state don't usually eat bbq, i am primarily an expert in fine dinning french cuisine.  I can say that the cooking pots used in kitchens across the world are both aluminium and stainless, both conduct heat very well, and that should not be an issue for you.  I would say that the biggest issue is the thickness of the tank.  It should be at least 1/8, and closer to 1/4 inch would be best. This will alow you to keep the heat for a maximum amount of time.  If i may i would also suggest that you make a firebox out of 1/4 inch steel, as aluminum, will not be sufficient to handle the high heats for extened periods.  Furthermore, PULSER is right on the money i have smoked meats cold, and hot, to serve in my fine dinning restaurant and his depictions are quite accurate, i think that this aluminum tank, would suffice for both purposes.Good luck, and keep up posted.
Reply:Could you ever get the fuel taste out the tank?
Reply:Thanks for the input.........Pulser, I hadnt thought about the hot/cold smoking thing, had heard of it, but not given it any thought.  Mike, the tanks are probably 1/8" or so, but from my experience with them in the past, they arent your soft hardware variety aluminum, not sure what exact alloy they are but, they are tough as hell, hard and extremely dent resistant.  I had planned to use alum. fire box as well with a grating system to keep the fire from direct contact with the alum. Thinkin Im going to do more research on the alloy composition.............Keenavv, my thoughts exactly the first time I did something with one of the tanks, but using Zep brand degreaser (the best Ive ever found) and hot water, they come clean with not a trace of fuel residue. Going to post a past project made with a fuel tank, thanks for the input guys! Attached Images
Reply:I build a lot of aluminum grills and I love cooking on it. http://www.weldingweb.com/attachment...6&d=1122917062http://www.weldingweb.com/attachment...4&d=1122917043http://www.weldingweb.com/attachment...5&d=1122917054I will never go back to steel. I build about 100 a year and they hold up great. Now, they are not smokers. The heat from the flame is way to hot. I saw a person build a fire in one and melt the bottom out where charcoal has no effect on it. Not sure what thickness it would take to hold up as a smoker box but I'm sure it could be done.Yes I can tack it for you.    I know that won't hold but that is what you asked me to do.  Millermatic 350P XR Aluma-Pro push/pullMillermatic 185/spool gunMiller Dialarc 250 HF Water cooledThermal Dynamics Plasma
Reply:The LUHR JENSEN [Little Chief] Smokers are made out of 22 gauge aluminum with a 240 watt electric element and a thin metal frying pan for the smoking chips. These small smokers work very well,and last for many years. I build smokers [hot and cold or both in one unit] for a few years now, and am always looking for ways to improve the next smoker I build. Aluminum will take a lot of heat,more than you need in a smoker----not a barbeque-----
Reply:I just wanted to further the discussion on smoker's and bbq's.  I am very interested in building one and since it will be my first I am gathering as much info as I can.  FYI this is an interesting temperature guage that shows smoking versus bbq and the temperature range. Attached Images
Reply:I have built a smoker or two, use steel for the firebox at least 1/4in 18x18 3/8 would be better...I will attempt to post a pic of the one I have been using the past two years....I works really goodGood Luck Attached Images
Reply:Yukon has it right.  Here in the northwest just about every backyard has an aluminum smoker with a teeny pan for chips.  Heat loss would only be an issue if you are in a really cold area, you only need to maintain about 175 degrees or so for a hot smoke, and under 85 for cold smoke.  I use an old stainless keg for a firebox with a cheap electric hotplate because its easier to maintain proper temp and duct it 10' over to the smokehouse.  For a hot smoke I put the hotplate right in the smokehouse (mine is cedar).  The hotplate lacks the charisma of a real fire, but it is way easier and tastes just as good (or better; don't burn bark--it is too acrid).  Go for it.