SmokerBuilder.com

Dang I wish I had thought that far ahead and did that myself but my dead space shelf is pretty darn good as an add on.

I've been doing the english fatty for a while. I get 5 work day breakfasts off of a weekend fatty, which translates into extra sleep time = SCORE!

I don't have an outright answer for ya but I do know what I experienced. When I went to TQ to have Pops built we talked about tucking in the firebox because I had read that the more tucked it was the more efficient the heat transfer would be. Man o man that tucked FB generates a hot spot. I ended up...

i got 24 wide x 24 tall x36 long for a 275 tank I'm gonna toss in a thought here but if the pros want to set me straight I'm game for that. When I visualize a long firebox extending away from the CC I'm thinking that's a bunch of heat banging against the top that is going to be transferring to the ...

I dated a welder back in college. That girl was a magician with a rod I'm here to tell ya. I remember asking her if she could stack dimes, she said she really had better luck with quarters but was willing to try.

Looking forward to following your builds

Solo perhaps your wife would be willing to do a tutorial at the gatherin' on handling problem people at BBQ's …. ? I look at it like this Rick, she has put up with me for 22 yrs so she has seen about ever bad habit there is. I'm not sure her secret powers would be quite as effective on the average ...

I have a long time friend who sells Q on the side of the road out of an old camper trailer probably 4 days a week. He cooks everything the night before and uses the smoker as a giant warmer. In his words he could easily sell everything out of cambros but the smoker sitting there chugging away on idl...

:hijack: Quick story regarding safety and liability. Last year I was at one of my daughter's college games tailgating for her and all her friends. Ever notice how college kids always get hungry when free food is available? I had placed 5 "FIVE" safety cones around the rear and back side of ole Pops ...

I just gotta chime in on this one. I'm a big guy and when I'm hanging out around my smoker 4 - 7 hours on a 85F day or higher I REALLY wish that FB was insulated especially when I am using the griddle top to knock out some dogs for the lunch snack. The radiant heat pushes my endurance to the point t...

You found the right site to hang out. I'd suggest digging through some of the old threads and see which build model matches your own vision. Lots of serious builders haunt these pages. welcome aboard.

Mac, I actually have a decent BBQ rub (SmokeHouse Dust) that I use religiously on pork and chicken. I recently put the finishing touches on a beef rub (Steak Shake) was gonna call it Udder Bliss but realized that was really infringing on Dink's Udder Madness. I'll gladly set you up with either or bo...

WB!

I knew there had to be a driver. Now that is a great cause. Awesome to see these guys come together to create something that will eventually help so many deserving folks.

OK, so please pardon my ignorance but what is the situation that this rig was being built? I'm confident there is a back story but evidently I missed it.

One thing about internal temps on a butt ... gotta make sure the probe is not against the bone as you will get a false high number. Plenty of time you are past the stall just let it do its thing up to 190 ish and you should have some nice bark

From strictly the performance side of things primers can be a definite plus. Their whole purpose is to enhance the bond of the exterior paint to the surface being covered. That being said if you fail to clean the metal of oils on the surface the primer will fail and your final coat will fall off wit...

If you take this design and oversize the FB with exagorated height could you go with charcoal in a more vertical basket design and get quite an extended burn? Just curious, I'm tinkering with a patio center FB design and that is one of my goals.

Gizmo_Rick wrote:Chicken - 2 hours
Ribs - 4 hours
Butt - 8 hours
Brisket - whatever it feels like … usually about 8 hours too

Chicken 3 hours and a roll across a hot grill
Ribs - 5.5 hours
Butt - 9 hours
Brisket - haven't done one under 10.5 yet

Any thoughts on a southernish spot for 2014? Even Kentucky would be 6 hour haul but 5 hours closer. Just sayin, but then I suppose I might be the only southern member not making the trek.

Post pics

Wood sitting on the bottom of your firebox means no oxygen getting under your fire. No oxygen means weak fire. Weak fire means low heat. Low heat means heavy bad smoke. Heavy bad smoke means bitter overpowering flavor. Fabricate something to allow a grate or box to sit 2 inches off the bottom of you...

Gonna weigh in from the cheap seats. If your heat is traveling through a pipe which is below your actual BP then you have a dead zone (open air between pipe and BP) preventing efficient heat transfer to the BP. Just eyeballing the size of the pipe, that looks to be a choke point as well for the air ...

Looks like some fun in the making