SmokerBuilder.com

Thanks for the help. I have everything cut now except the baffle plate. The pipe is over 1/2" thick and the baffle plate is more like 1/4", maybe 3/8". Is there an optimal height? I know it will take a bit more time to heat up the cook chamber but should retain the heat as well.

Building an Offset Reverse Flow. We have a lot of 34" and 24" pipe schedule 30 and 40 from jobs. They intend to send it to the scrap yard so I thought I'd try and see if I can make a go at fabricating sale-able smokers. I'd also like to see if I can start up a food truck or trailer as well, maybe st...

Not sure how to upload pics, but... I need to cut the baffle plate, and it will be above the firebox opening, do I just measure it from where my cooking grate is going to be say 5" below? And on the far side from the firebox, its just the same area as the firebox opening for a space?

So is the throat only the outlet of the FB then? You raise the baffle plate up to 2"-5" from the cook grating and compensate the throat area from the back wall to match your throat opening at the Firebox? Seems like most of the heat would be down the middle anyway unless you direct it a bit out the ...

If anyone thinks they can help with this question, please do. I have 36" pipe 72" long, and 24" pipe that I want to cut in lets say half, to get the throat dimensions for the baffle plate. Is there anything wrong with using pipe as a baffle plate? Will it cook faster closer to the top of the 24" or ...

Hey everyone, Chad from Canada. I started cooking on charcoal grills when I first got married and couldn't afford a new gas bbq and settled for a Weber. I fell in love with the taste.... and the challenge and never been back to gas. I've built a smoker before out of 16" pipe but really didn't know m...