SmokerBuilder.com

dacolson wrote:Looking good! That’s a ton of cooking space. How thick are the tank walls?


Sent from my iPhone using Tapatalk

Tank is maybe 1/8" - baffle plate, fire box and cc chamber doors are 1/4", the firebox door is 3/8".

Sent from my SM-G781U1 using Tapatalk

Im wanting to build one just like it soon. I'm curious how you did the stack opening on the inside. Sent from my SM-A530W using Tapatalk I have it open top to bottom. I don't have a picture of this one, but I do of on similar from a couple years back. I fit it to the cook chamber. Once I'm happy wi...

Really nice pit. I really like the door latch on it...might have to use one of those someday. I didn't leave enough room inside the square doors to make an internal latch and I didn't want to putt toggle latches in it. The kit was $23 (no pipe) and I can make 2 door latches from it. I didn't figure...

It's been a while...this summer was busy siding my house and I didn't get a lot done until recently. It is 'cook ready' but needs some finishing touches like handles, temp probe access and a shelf for the temp monitor. https://uploads.tapatalk-cdn.com/20210121/ca3036af64b6229f1133970543fe6d42.jpg ht...

welcome aboard!

Welcome aboard!

My 1st build was a 180 gallon and it ran wonderfully. I ended up building a gravity feed because I didn't want to fire the big guy up just to smoke a couple racks and a few wings. I truly believe a properly designed smoker, regardless of size will perform great. I think all you might need to adjust ...

[emoji1787][emoji1787][emoji1787][emoji1787][emoji1787]

AWESOMENESS!!!

Welcome!

AWESOMENESS!!!

That's awesome!

Just some advice about the grate in the transfer tube...make sure you have a way to remove ash from it if it doesn't drop strait into the cook chamber. Mine has 3-4" rectangular tube before it drops into the cook chamber and it loaded up with ash. I didn't notice it until I was investigating low tem...

I added 8" to the legs and would add 6" to the cook chamber if I was to build another one. The only time the additional space is needed is if you want to load up all 3 shelves with butts.

It's at least an experiment to try. Personally, I think the type of charcoal (as long as it's lump anyway) doesn't have as much affect on flavor as a smoldering chunk of raw wood. I think the flavor profile comes from the transition of wood to charcoal so the oak flavor profile is basically gone in ...

Here's the thread on Lou Anne. It's a 1000 gallon build that should give you a good idea for firebox placement.

I lift my fire basket up out of the heat shield and give it a quarter turn so it sets on top of it and don't use the baffle plate. It makes for a perfect grill just like that.

https://smokerbuildermfg.com/blogs/news ... PVOnMgzsE8

Pete's the man!

So I'll just read an article this morning that Frank put out that spelled out the differences in operation between a reverse flow and a conventional (Texas style) offset. I learned a lot in a short time...do you think I can find it now...heck NO! Turns out a conventional cooks from the top down and ...

Very cool!

AWESOMENESS!!!

I need to try the chicken cordon blue - that looks tasty!

also wondering how to work out the baffle plate gap depth ?? I put mine approximately 2" above the throat of the firebox. The 1st one I made was in line with the top of the firebox and I had quite a bad hot spot. The baffle plate in the one I'm building now will be 2" higher to help alleviate that ...

I always go pork on top, after all its just lean bacon and what doesn't taste better with bacon!

Ditto on putting chicken on the bottom.

Typically 2 so you have options on a windy day.

I'm looking at your tank and it looks like it might make a good meat missile.

viewtopic.php?p=110707#p110707