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I like it a lot - *Forrest Gump voice*

I know I said that I had the door wide open, but that was just the one time. Here recently I’ve been running it cracked just wide enough to keep the fire lit...1~1/4 inch wide. I was planning on some mods anyway, I guess I could put a vent in. I gotta finish the new build first, though. Dang tHing ...

Was thinking about the cut for the lid coming down 8-10 inches, not at the top. Maybe a door for the charcoal basket at the bottom.

Yeah this is the only Stumps smoker this style, most are center top stack.

You would have to fabricate everything but should work ok. The advantage of an uds is they are cheap and easy to build. With a nice tank like that I have to ask why you wouldn’t want a full size smoker? The reason why I am looking at a drum-style smoker is because of the thickness of the metal is o...

see the pics below of the tank

Hey people, I'm wondering how I can make the biggest UDS-style smoker I have seen. I ran into a cheap deal on a used 125 gallon 14 gauge tank. 48" tall, 30" wide. How could I make this a good UDS. 30 inch diameter. Wondering if I should make a fire basket that drops in from the lid or make a drawer ...

dacolson wrote: ↑

August 2nd, 2020, 7:47 am

Thx Andy. Appreciate it. My buddy got me into smoking. All this is his fault. So I gotta pay it forward. And because of this build, I’ve got a someone else paying me to build them one. Third build coming up!!

I'm late to this one, but great job man! Fabrication was damn nice.

On my smoker I am building I am having decision issues on where to put the smokestack I like the fat stacks design.... if you put the smokestack at grate level I believe the smoke would go across the meat better but I’m not sure. And another question this is a reverse flow is it OK if the baffle pl...

Awesome job Man.

I love the welding in this build, but I love the fabrication even more. Good stuff, your dog thinks so too.

I'm looking at getting FireBlack Hi Temp BBQ Smoker Gasket Self Stick 1/2" x 1/8", for my doors. Anyone use them? Do they work well? Is there another brand I should be getting instead? Also, how much should they be compressed when the doors are shut? I have heard several say it should be compressed...

Then u want the GF bro.. :yth: Cabinet style reverse flows or indirect flows can do the exact same thing as GF as far as ease of use and length of cook time. Most people don't know that, plus the Fireboard or Guru or Billows can keep those things better than an electric oven. Just check out Lone St...

Beef Bouillon cubes and Beef Consomme works great when re-heating if you done have original fat. It's very easy to paint some bouillon or consomme on the slices and cover them and reheat in microwave to keep very moist. If possible, best reheating is to vacuum seal and reheat in Sous Vide.

I like that fire basket.

I'm thinking of using rebar as my material, hoping it lasts longer.

Will the Mesquite be prominent using just the standard rule of thumb that the meat will not take on anymore smoke flavor after the first 4 hrs. I don't think the charcoal briquettes give off much flavor at all when smoking unless they are flavored (mesquite Kingsford..etc). If you cook a steak, you...

Yes, they are talented as hell. Their mother is from Portugal, which is their influence on this set up. They also make Asado crosses that are trailer mounted that lean over these tables filled with coals. pretty cool stuff

Other South American cooking styles cook far from the fire too. Just takes longer lol

I've heard the same about fat content on Cattle in Australia. A lot of them are younger at slaughter and a lot of them are grass-finished and most of the ones that are not grass-finished aren't finished on corn due to availability so fat content suffers.

Has anyone every attempted to build a steak fijita grill? Always out of stock so I am considering building my own. What are your thoughts? This would be dedicated to high temp cooks like fajitas and steaks (this would not be used for smoking meats) Is there a better design for this purpose? This is...

Check this one out. This would be very easy. They use 1/4" plate with 4 rebar legs or 1/2" rod legs for a plancha. They are very well known around Austin, TX which lends to being overpriced but you can get the idea from their site. It's essentially a table with a 4 inch curb you pour coals onto and ...

Awesome build on this thing. Can't wait to see the first meat off of it. Wish I would have seen this earlier, but I just joined the forum. You guys were talking about the stack and its airflow and restrictions and having a stack that folds. I follow a lot of builders on Instagram and have watched a ...

This smoker doesn't have any plates or diffusers. It probably has a short entry from the firebox that is well away from the grates so no radiant heat affects temps.

I really like the design.

I think 1/4 loses heat over a very long period of time but it also absorbs the most amount of heat. 1/4 metal in your cook chamber absorbs heat and creates radiant heat that keeps overall temps more steady. The thing here is 1/4" thick metal or insulated 16 ga. The only time your would you insulate ...