This is a great source of heat for a portable smoker, "described as" below?
I built the smoker moves around on roller skates of buildings on my site. It has wooden walls, well insulated, and lined with tin thermometer extends through the wall, bread, and a record on the wall to the air supply, since it is perfectly watertight. I want to smoke with a little charcoal, walnut and sassafras as wooden stick my grandfather did not "smoke" to the right from another source. I want the heat source to maintain 200 ° making jerky but I want my smoked sausages and 180 ° C for 3.5 hours. the smoker is 32 "inside of the square.
I saw it on Food Network good eats. Alton Brown smoked a whole salmon fillet on a smoker's house. Your heat source for heat and smoke was a Electric hot plate with a plate on top. In a pot you put in the sawdust / shavings that would be hatching from the hot plate. With a small apparatus had to change the sawdust per hour or so, but he managed to maintain a decent level of heat and smoke to smoke fish at about 160 degrees. My thoughts is, if enough resources to build their own sheets covered smoking, you may be able to find a way to adapt a plaque, charcoal lighter or even an electric stove heating your needs. Good luck!
Tin Thermometer
