How to Build a Cedar Fish Smoker

Cedar chips combined with fish in a smoker produces smoky preserved fish. Fish like salmon, tilapia and halibut are processed in a hot smoker that reaches 190 to 200 degrees Fahrenheit, depending on the recipe. Building a small, portable fish smoker does not cost a lot or even take welding skills to create. By making the smoker small, it can be moved around to locations where smoke does not waft through the neighbor's window.

Galvanized metal trash can
Soap
Electric drill
Hot plate
Metal wood chip box
Metal rods
Round metal grilling rack
Thermometer

Instructions

- 1
  Wash a brand-new galvanized metal trash can with soap and water. Let the can air dry upside-down. Remember to wash the lid as well.
- 2
  Drill a hole near the bottom of the trash can large enough so the cord from the hot plate can exit the smoker. Crimp the edges of the hole down so the electric cord is not cut. Place the hot plate in the bottom of the smoker and set the heat to medium. Thread the electric cord through the hole.
- 3
  Place a metal wood chip box or cast iron pan on top of the hot plate. Fill this container with brined cedar wood chips before starting the smoker.
- 4
  Drill four holes, 1/4 inch in diameter, two-thirds of the way up the side of the trash can. Keep the holes equal distance apart. Insert two metal rods through the holes and place a round metal grilling rack on top of the rods. When smoking, the fish pieces are set on the metal rack.
- 5
  Drill four holes in the lid for letting air in and smoke out. Thread an oven thermometer through one of the hole so the temperature is easily kept tracked of without taking off the lid. Move the completed cedar fish smoker to its ideal location.

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