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<blockquote data-quote="KDM" data-source="post: 334983" data-attributes="member: 314"><p>For cold smoke the heat source can be just about anything as you're not really cooking the meat or cheese or whatever.&nbsp; Wood is your huckleberry for cold smoking, hands down, all day long.&nbsp; For hot smoking, propane is the most stable heating.&nbsp; Wood is good if you're using just coals, but if you have or get flames going, you can burn the whole smoker down real quick.&nbsp; Use solid wood on the inside.&nbsp; It doesn't have to be thick.&nbsp; Paneling will work just fine.&nbsp; I recommend cedar, but any hardwood will due just fine.&nbsp; What you want to avoid is plywood, particle board, or anything that has an adhesive.&nbsp; The fumes from the glues is NOT a good thing when cooking your food.&nbsp; I would also put dividers inside my smoker if I were to build another one.&nbsp; Having to heat and smoke the entire inside of the smoker for a couple chickens or a small batch of sausage just plain SUCKS.&nbsp; I would have 2 shelves about 16 inches apart for smoking whole meats or birds and a set of runners towards the top where you can slide sticks across the smoker to hold hanging sausages.&nbsp; I would put multiple thermometers in the side of the smoker at different levels so you KNOW what the temp is at meat level.&nbsp; I only have one at the top and guessing what the temp is at meat level gets real interesting sometimes.&nbsp; Put vents on each side of the smoker that you can open and close to make small changes to temps.&nbsp; Using the propane regulator to make temp changes gets problematic as you can't watch the flame levels change.&nbsp; As always &quot;If you're lookin' you're not cookin.&quot;&nbsp; Good Luck.&nbsp; Hope this helps.</p></blockquote><p></p>

[QUOTE="KDM, post: 334983, member: 314"] For cold smoke the heat source can be just about anything as you're not really cooking the meat or cheese or whatever. Wood is your huckleberry for cold smoking, hands down, all day long. For hot smoking, propane is the most stable heating. Wood is good if you're using just coals, but if you have or get flames going, you can burn the whole smoker down real quick. Use solid wood on the inside. It doesn't have to be thick. Paneling will work just fine. I recommend cedar, but any hardwood will due just fine. What you want to avoid is plywood, particle board, or anything that has an adhesive. The fumes from the glues is NOT a good thing when cooking your food. I would also put dividers inside my smoker if I were to build another one. Having to heat and smoke the entire inside of the smoker for a couple chickens or a small batch of sausage just plain SUCKS. I would have 2 shelves about 16 inches apart for smoking whole meats or birds and a set of runners towards the top where you can slide sticks across the smoker to hold hanging sausages. I would put multiple thermometers in the side of the smoker at different levels so you KNOW what the temp is at meat level. I only have one at the top and guessing what the temp is at meat level gets real interesting sometimes. Put vents on each side of the smoker that you can open and close to make small changes to temps. Using the propane regulator to make temp changes gets problematic as you can't watch the flame levels change. As always "If you're lookin' you're not cookin." Good Luck. Hope this helps. [/QUOTE]

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