SmokerBuilder.com

Nice hinges and latch, I was going to add all the bling at a later date but it's one of those things that never happened and won't now until something breaks. I like the idea of flush fitting doors, I think it'll look really good but the rain could cause you problems if you're going to cook in all w...

Hi Puff Just checked out your thread and your cooker is shaping up nicely. The gauge of the interior of my cook chamber is 2mm and the exterior is 1.2mm. The exterior of my cooker has a galv coating on the sheet material that makes it resistant to the crap weather we have here in the UK and it's wor...

Hello Puff Thanks for the interest in my build thread. When you mention the 'overhanging shelf' I am thinking you mean the part that protrudes from the firebox into the cook chamber...? Anyhows, if that's the bit you're on about then it's there to create a more even heat distribution throughout the ...

Thank you for posting the links dcman. I guess for the size of the forum membership that there aren't many people cooking whole hogs. Going slightly off topic I have found a place fairly local to me that I can get a whole goat from, now I'm not going to even think about askin' if anyone has cooked a...

Nooooo! Health and Safety won't let me put a plug on :BDHorse: http://i184.photobucket.com/albums/x169/leerowlands/Miller%20Time/IMG_20130919_135336_zpse6c3cfd5.jpg Just had to look at her today =p~ http://i184.photobucket.com/albums/x169/leerowlands/Miller%20Time/IMG_20130919_135301_zps11404c5b.jpg...

I've never cooked a whole hog, the closest I've got is a full shoulder with the ribs and picnic still attached. I want to have a go next year though, has anyone on here ever cooked a whole hog?

All the best,

Lee

Thanks for the welcome guys, can't believe it's been such a long time since I signed up and I hadn't put together an introduction

Lee

Ha Ha dcman, the pics will be up tomorrow :D Been using a 200 amp Thermal Arc but it just doesn't cut the mustard, I needed a machine with more poke and a water cooled Dynasty is the kind of poke I like. Strangely it didn't take much to convince the managers to get one once they had calculated what ...

Well I've just checked and I've never posted an introduction, so here goes.... I'm Lee and I live in Shropshire in the UK. Been cooking low and slow for about ten years now on a WSM, still using the same one now :wsm: Did a class with Harry Soo last year and also got the chance to cook with him at a...

Getting a new welder delivered on Wednesday at work and I'm getting excited Miller 350 Dynasty will be my new toy.

Lee

Hi Guys

My plans for 2014 have changed already, it's a good job I've not mentioned anything about them

Has anyone on here built a gravity feed big enough to cook a whole hog?

All the best,

Lee

Well I forgot all about this post.... I'm off to Area 51 now

Thanks for the replies,

Lee

Gizmo_Rick wrote:Besides - if you don't plan ahead you have no idea how far behind you are….

Umm, I know it's going to happen but right now I'm trying to avoid thinking about it

Lee

RCG on my first KCBS sanctioned comp
Need to get a few more under my belt though to hone what you said above.

Lee

I don't know how far you guys like to plan ahead but I'm already thinking about 2014 and what I'm going to do. I'm currently thinking I want to build at least three smokers. I'm going to do an offset that has an insulated cook chamber and firebox. I know a man that can roll the steel for me so I jus...

Thanks for the answers, I'll give it a miss for a while and see how I get on next year

Lee

Hi Guys

Is it worth reaching deeper into my pockets to buy wagyu brisket for comps?

Does anyone on here use them exclusively, are they that much better?

Thanks in advance,

Lee

Hi Guys
I love mustard and I wondered if you could recommend a mustard based sauce for me to buy?

Many thanks,

Lee

Thanks guys :beer: Still burning Rick, I had the valve fully open for the first two or three hours to make sure any crap was burnt out of it and since then it has been merrily chugging along. Just put three racks of untrimmed ribs in that I pulled out of the freezer yesterday and I've got a dozen ch...

It's finished and at home with a fire inside now. I had to rent a tail lift van yesterday to get her home, it's just too heavy to move it any other way. Here are some more pics... http://i184.photobucket.com/albums/x169/leerowlands/DSC_0511_zpsc13340c7.jpg That's a full size Gastronorm pan. http://i...

Wow, I need to spend a bit more time reading threads on the forum.

That's a really nice build Rick and you've got some neat ideas going on there, hats doffed to you sir

Lee

Thanks for the kind comments guys, the first beer is on me when you come over to the UK

Lee

Hi Guys Rather than start a new thread for my question I thought I'd ask it here as it's rope related. As I paid a lot of money for the tadpole gasket fitted to my doors I am concerned about the ends where it starts and finishes, I know it will fray over time and I'll loose the seal. Do you guys do ...

Well I got some more done at the weekend and it looks like this now .... http://i184.photobucket.com/albums/x169/leerowlands/DSC_0490_zps66300b96.jpg The wheels are on and they seem to be alright at the moment but I've got to add more weight to it yet and then I suppose I've got to consider all the ...

Thanks Rick