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I guess that would lead me to the question what do you prefer angel iron for your grill racks or square tube...I am thinking angel would be cheaper right?

what size square tubing does every one use to build racks and what size angle iron for rack slides

good lord a building square and a level makes sense i fell stupid for not seeing that on my own ...

ok guys been reading lots of post im now in my 5th year of building these smokers and have yet to make the first cut ...I know right....life is a bit of a bugger at times my profession keeps me very busy and putting 2 kids through college is very expensive.....but I have spent the last 3 weeks teach...

Dirtytires its for the drain and valve

whats the best way to drill holes in 1/4 plate

DO any of you put any sort of insulator around the firebox door....

So I have searched all over the forum looking at fireboxes..I have not bee lucky enought to locate a good tutorial on them so I have a few questions. Is 1/4 steel ok will I need to reinforce the door should I double wall it(at a much greater expense) im lost on building a door for the fire box whats...

so I didn't get much resolve from them....took them over a month and several emails to get them to send a return stamp and they had offered me nothing by this time I decided to just cut my losses

so the company contacted me on the 28th with a few questions they said they will send out some free items and probably retrieve the baf and a half of this charcoal I have left....we will wait to see what happens

here are the pics

I was smoking chickens to day with some new lump charcoal I got at home depot this is what happened the entire inside of my smoker is white the food is white and the charcoal seems to have a faint sulfur smell this was laredo premium charcoil I have photos need to down load them now cant figure out ...

so ive been looking around at a lot of the local builders here in my area seems most are using 3/16 plate instead of 1/4 for fire box....have any of you done this. is it ok.....is it much of a difference

OK guys here we are nearly 3 years later and life has been a pain in the butt. as of yet no forward motion on building my smokers. my knowledge of cooking smoked meats has greatly increased.. I thank you all... so a few questions as I am about to start this smoker finally...... 1. I am gonna fill th...

you guys have all been wonderful I gained much from reading all your answers I too had found franklins youtube stuff it was all great

ok went to the Weber site and got a good video illustration of the smoke and they called it black smoke VS white smoke although I could see how the white smoke could be called thin blue.. so I think I have a grasp on this aspect of smoke....

um ok......if no smoke then.....how do you get smoke flavor...

Better question is this achieved by larger or smaller airflow

still wondering about this blue smoke VS white smoke... any more info

I havent been wrapping but once I though about it I think I did wrap the one we all liked the most....
still more great info guys thank you...

great information guys. to answer questions you asked I have tried both a traditional paprika based rub (paprika salt pepper garlic onion chili powder cumin dried mustard powder) as well as just salt pepper and garlic powder No I don't inject I don't know what kind of Oak I use its whats available i...

ok guys ive done brisket about 15 times now and Ive only been pleased 3 times. having an issues getting smoke rings also issue with tenderness or even with dryness even though I use the same process most every time. I usually cook till 195f internal temp. and many times I get a dark meat with no rin...

Thank you for the info jsbm cant waiti to see the new pics like I said I have this same tank to work with love the ideas

I really like the frame this smoker sits on I would like to see more detail like the back axle and how you made it maybe some close up pics. Also what size tubing is it constructed from? I have a 120 that I am working on now thank you

man thats just way to talented

thats something I didnt consider to be honest I have been watching alot of comp bbq and they are doing butts at 275-325 at about 8 hours so I did increase my temps and took my cook time to about 9 hours from about 12-14.....I guess ill have to readjust and play around with it till I find the flavor ...