Way back when I first got into smoking meats, and before I decided to invest in a real smoker, I built the
Alton brown Trash can Smoker. It worked so well I immediately purchased a real smoker. In preparation for smoking my BACON!, I converted it into a cold smoker. I went to Home Depot and purchased a second garbage can for $22.00. I had a long length of thin aluminum dryer tubing (never used) and some other parts. First thing I did was attach the Aluminum tubing and reducer to the new trash can at the bottom using pop rivets and duct tape on the inside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWWHUD5w8gWI_3Uzrg2b0p3uOzb7975gds6ihnLI9FNPTbQYYLEPLwWt64DpZxwOVge7Uym_gBkoeedr9BcuJpkVBJvPisC7qE7X9P-CxOzwCtX6KvZVrLHav1CzAW5NUWagfwUudgUo/s400/PICT2226a.jpg)
I Attached the ducting with a large hose clamp. Attached a computer power supply fan to the top of the can on the opposite side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRFEysUK2cE_WECPNW01KkBEOn3RFCNSIurb_j5PT-HIrqpDqb3TMPHqgLt4cWSzXOpf4iVmF_1EdMt4SR70ZDgeI_A2kBwrb2PH_g8yx7ATXgG3jblkTtQcurmG1Dj2VTMz4fwVSvIQ/s400/PICT2225a.jpg)
The finished can looks like this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4fiYfzAxu068yn5NH8_7RE_7Da6JwBzS9nx2bhzmfA1KGu2fTds3W52IuwraANP2OrZjz5HSZ8FvWJhk2doMmsFpNKzFm93bw1IreJlX-d9MG5evTIW2bIBkbSQZM20-Qqt00dqWi6Y/s400/PICT2228a.jpg)
I attached the other side of the hose to the old smoker and duct taped it in place.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_RaG_5cnlSD2g383Q__dJo5gwcRzQ9QGNEyi_ZE9ypyjMopc4Gtb5Ahyphenhyphen31-qhHzzHRN5LQNB1I8hO_I4KQOJdP40khdO0iBR4KXjLQak_3w6cCi0OMJHo8uU9140gt4QP4IP4DH97Zk/s400/PICT2227a.jpg)
I will be using a hot plate to generate the heat for the smoke. As a test I powered on the fan, lit some paper towels and put them in the old smoker. In a few seconds smoke came out. and after traveling through the long tube it was cooled by the outside air. Here is the results.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnB-CS2SC6KcAErhR8CSBodMszaH1aw4HVV-3JjKjafOYd3Kz3h846bay_2OaIlko8VXqnPQdHD6sEdD5hylJN2U4uZCOk8rYUdD_BbVMpiJkH5b1AmIHQWG_m7x0OoQkioYaTb0Qzh0/s400/PICT2233a.jpg)
Unfortunately I do not have the meat ready to smoke yet, so I will start curing it this Wednesday and smoke it on the weekend.