We’ll screw bolts into the holes, and the bolts will act as rests for a grill grate. Optionally, drill 4 more holes about a foot beneath the original holes to accommodate an additional grill grate.

The ball valve can be opened and closed to regulate the heat inside, and the caps can be removed to quickly cool the barrel after smoking.

While you’re here, sink a grill thermometer through one of those holes, for easy temperature monitoring.

Afterward, let your smoker close the valves of the smoker and place aluminum foil in the holes of the lid, to extinguish the coals.

Set the hot plate to high now, while you still have easy access to it. Plug it in later when you’re ready to cook to get the heat going.

We recommend using hickory, mesquite, or oak chips for general-purpose smoking. Soak them in water overnight to get them good and damp before cooking, to make for plenty of smoke. [11] X Research source

Always use heat-proof gloves to handle any part of the DIY smoker. Also monitor your wood chips, adding more as they burn down. Use a grill hook to lift the grill plate from the pot when you need to access them. Keep small children and animals away from the smoker any time it’s in use.

We’ll use this hole as an exit for a hot plate cord.

Soak your wood chips in water overnight to saturate them, which makes for more intense smoke. Go for apple or cherry wood chips for some heavy-hitting Texas flavor, or allspice wood to add a Jamaican tang to your dish. [18] X Research source

Also bore a hole on the bottom right corner of the front of the bottom drawer, to snake a hot plate cord through. Optionally, bore additional, smaller holes in the side of the filing cabinet for thermometers, boring 1 hole on the level of each drawer. Thermometers will provide increased smoking accuracy when smoking according to a recipe.

Soaked wood chips give off more smoke. Use a variety like oak or cedar for a strong flavor.

Only cold smoke preserved meats, like fermented, cured, or salted cuts, since cold smokers require the meat to be held at unstable temperatures for extended periods. Alternatively, swap the hot plate and wood chips for a pellet tube smoker. Place a few bricks on the floor of the bottom drawer, pour wood pellets into the tube and light it to get smoking. [25] X Research source