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Thanks rc got me thinking about cutting and welding again

Considering a vertical offset should the fire box still be the same size as for a horizontal say around a third of the cook chamber or is there different rules for the vertical

I actually built one similar to this design and it did work well if I may I would suggest to get the firebox to a more appropriate size use a smaller diameter pipe but keep the length close to but not the same as the main cook chamber and make the heat transfer tube one solid tube and I would use th...

I'm sorry I didn't know and or understand that maybe I shouldn't have posted I apologize if I did wrong

Well I closed my throat down to close to the pit calc size seemed to work better then went to bigger wood that seemed to help as well put gasket around fire box door waiting on convection plate hopefully it will all come together will try some ribs tomorrow hopefully I won't mess them up

Hum could it be possible that I'm using wood that is to small smaller wood burning hotter and faster versus larger wood burning slower cooler more consistent seems if that's the case I may have stumbled across one of my problems once I put the larger wood on temp cooled down smoke thinned out might ...

I recently came across an old Oklahoma joe smoke the kind that has the firebox, horizontal cook chamber and vertical cook chamber it appears the opening from the fir ax to cook chamber is twice the size you would think it should be by running thru pit calc I ran it the other day with four small spli...

Sure looks like a nice cooker just thinking it may be nice to keep it the way it is and build another reverse flow unit then you may have the best of both unless of course you don't like the cooker you have now
Just another view is all

So how was the loin

And dinner is served loin smoked potato salad collards and beans

No knife no worries it cuts with a fork and melts in your mouth

It may go against the grain but here is the fattie bacon of course sausage spinach jalapeños and what cheese was left in the fridge

When I pulled the loin I put some white potatoes on the smoker going to try some smoked potato salad and I just so happened to find a fattie in there to. Humm

Hit target temp 5:20 pulled it a wrapped it up to get happy happy happy can you feel the love

Now we patiently

Loin goes on at 3:00 smoker temp running 230ish

Around 8:00 is the plans

Small bean can of plain water

Bean can of water to sit on baffle plate Why just for some humidity I know some say yes some say no Moisture dose help with that pretty smoke ring we all like to see So I figure it may not help but no more that it is it can't hurt anything

Mazdaparts asked about pork loin well hope it's not against the but I'm smoking one today going to try and post it step by step so here goes

Last one I did no rub

145 seems to be a good temp form and usually takes around 3 hours give or take depending on size Then wrap in foil and let rest say 30 min melt in your mouth tender and very moist Sometimes I rub it with dry rub some times I inject seasoning inside both methods have given good results What is left o...

Is served

Needs a stack and we can light a fire in it