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How did the brisket turn out?

This made me laugh out loud this morning! GREAT FIX!!!

hogaboomer wrote: ↑

June 26th, 2021, 9:39 pm

Idiot proofed my tape, made me a baby jack stand, and worked on the firebox fit up. I welded on the smoke collector on the other end, but forgot to get a pic.

AWESOMENESS!!!

Awesome write up - thanks much!

Welcome!

AWESOMENESS!!!

You can always place a shadow plate above the baffle plate. As for tilting the baffle plate, I'm not a fan. I like to see the drippings stay relatively directly under the meat so when it steams off it flavors the meat that it came from. Saying all that, you could weld a slanted shadow plate above th...

When comparing costs, look at the features you want and go from there. Baseline smokers may seem to be a good deal but when you start accessorizing them the benefits of building become more economical (in my humble opinion).

Dirtytires wrote:Why in the world are you using 0.5 inch steel? It’ll take 2 hours to heat up and a small tractor to move!

I built one out of 1/2"...because it's what I had. It made an awesome smoker!

I recently saw this brought up on one of the FB builder pages and they were talking that Felton was saying it should be bigger than the throat. I'm of the opinion that smaller than the throat increases velocity around the bend and I see that as a good thing personally but I do want to do some studyi...

I've cooked for a community event and had a similar discussion. In my case it was a formal employer that had an inspected kitchen and they did the serving so I was covered. Another time was for a fundraiser and I fell under a local bar/restaurant's license. It was a real discussion though in both ca...

I have a refrigerator as well...but no time. I want one to hang stick sausage. I've heard cooling the sticks off once they hit temp will keep the casing from shriveling up so I planned on installing a shower head of some sorts. That as far as I got...

I'm looking forward to your build thread.

Yours gets put away? Shoot, I had mine out a week ago, to smoke a chuck roast and a pork tenderloin. I've had mine out at -6 F. Things have changed some since this post. I sold my trailer so I could build a big version of Mack...except I sided my house and built a smoker for a buddy instead. Rusty ...

Had hit and miss welds (porosity) not sure why as I didn't change the settings. I've had issues similar and lately have noticed that changing the contact tip can make a big difference. I would never change them until the wire fuzed to the tip. Give that a shot... Sent from my SM-G781U1 using Tapata...

I used camo to hide the warped shitty welds! it's not high temp and it holds up just fine.

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Welcome aboard!

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The biggest concern I would have with the t style builds is the importance of balancing how it will flow. It would be critical when setting it up in each location that the baffle plate is level side to side and front to back. If it's not, it will cook different every time.

I like the front access warming cabinet too - excellent idea!

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Looks good. I concur with the stack height suggestion...size it large enough in diameter so it's short enough you can get it in (or out if you build it inside and expect to get it out) the garage.

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My son and daughter-in-law just moved to Rochester. I live between Eau Claire and Wausau a couple hours east from you guys. Maybe some time we can schedule a Midwest gathering? I'm working in Maine right now, but maybe sometime the stars might align...

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How many chambers do you want?

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I haven't built the pellet, but I will tell you the food I've ate from pellets doesn't exactly come out like it was smoked. I would go gravity feed before a pellet popper myself.

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I’ve seen these tanks come up for sale for cheap. How was clean up? Sent from my iPhone using Tapatalk Not bad at all...I just started a fire in it and let it burn for a while. One good round of seasoning and it should be good to go. This one is an odd size- 130 gallons instead of the typical 265. ...

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