SmokerBuilder.com

Top is end of a wrecked milk truck, base is an old milk bulk tank and grill surface is a conveyor belt from a pizza factory, lid handle is handicap grab bar, all stainless steel.

Built one of my large smokers (can fit a 150lb pig) 100% out of stainless scrap metal, firebox and all. No painting required.

Yes mostly for steam or moisture in general. With the lid securely in place it's much harder to dry out the meat. Since the meat is pretty well sealed after 3-5 hours of smoke, little sugar penetrates. That said, the coke probably wouldn't be the best idea for sugar sensitive people. We are smoking ...

Been using a process controller setup and furnace fan to run multiple styles of charcoal/wood smokers and use another one to control an electric smoking cabinet. Can take the heat down super low to smoke cheese or fish or crank it up to 400 to bake a pizza with charcoal. Anyone else have any luck wi...

Thanks for the Aaron Franklin tip, excellent videos. Yes, Rodcrafter we could cut down on the coke, it was easy insurance against drying out 150+ pounds of meat and did help produce a nice steamy tasty end product.

Last week and couple of us smoking addicts cooked 12 large briskets at one time for a church new years event in our homebuilt pig cooker /smoker. Three hours at 260 degrees heavy apple and hickory smoke with dry rub. Then we put each brisket in a full-size foil chafing pan with sealed cover and more...