SmokerBuilder.com

The Gravity Feed smokers are insulated. I live in Delaware (18 degree F) and used my mini gf, it holds temperature great. I built it because my wife told me that I couldn't buy a Kamado. So I built my own smoker and got rid of her. :beer: Hey if I didn't find this one at a "surplus" place for $620,...

I'm afraid that I may have gone over to the "dark side" as I now have a store bought ceramic (kamado) cooker. The thing seems to be just about immune to the cold weather, where I struggle with my little (100# LP bottle) steel smoker if it's not used during either month of summer. :( Heck this past C...

Beat's the heck out of grinding rust

So where did you get the disc(s)? Making memories. Agri supply, 22" for about $20ea. there's not a lot of (ground tillage) ag left around here, and these boy's would have them discs worn down to the hubs before they got replaced =)) http://www.agrisupply.com/disc-blades/c/9900099/filter/10000000141...

I did a little math and a 1/4" gap around the circumference of the ring is a few sq/in bigger than the 4" air inlet. I put 8 little spacers around the top of the ring and with the damper wide open, the cooking disc hit 750's with the infrared therm during the burn off. I did not have any brickette's...

mp4 wrote:I can't help but think that you'll need some exhaust to create a draft to get your charcoal to burn.

I agree, "wishfull thinking" on my part. I'm going to plug the axle hole and modify the ring and burn it off today.
It just seems like brickette's just burn away with little smoke or fire action.

Well it's a far way from spring here, but I'm thinkin it! I dug this hunk of chit out of the corner and went back at it. I need an opinion. I'm thinking that I'll be using charcoal, the 2 discs are spaced apart with an old spoke type truck wheel spacer, near 4" wide. It fit's so nicely between and s...

My doctor told my wife when she was trying to get him to tell me to cut back on meat, you see those cows eating grass getting fat. How about those pigs eating corn, look how fat they get. So the point is, vegetables are not a better choice than meat. Making memories. yeah, plus lettuce just go's al...

Weldun wrote:Since I'm the sponsor,mechanic,coach,driver,critic and cheerleader of my son's motocross racing team I decided on a budget build trailer.

Looks like you've done that before! (hell of a nice job).

I built this log winch/grapple, it started out as 2 "drops" from the "steel place", that is the 2 main 6x6 sq tubes that is the backbone of this thing caught my eye one day while I was walking around and yes, drooling!

Every time I go to the "steel place" with racks & racks of every shape that you could imagine, I drool like a fool

Yeah, don't skimp out on your welder. Buy a good Blue or Red one. If you want to "skimp", only get a 110v in either of those colors. 100# lp tank is pretty small, I built one that size and it's great for a small feed, but I'm not sure how it would work stuffed to max with meat. It was my first build...

I'm making a non LP disco, really wanted to be able to use wood, but not on a campfire. I got 2- 22" discs and I am putting leg's on one of them and that's going to be the fire pan with the other disc sitting above it for cooking. As usual, I'll draw/sketch a little, then cut & weld a little, then s...

Thanks Boy's! You to Pete!

Where do you guy's get those? Those handle "spring" for a higher temp handle like on a cooker lid or for a disco? They really look nice on your creations, "store bought" look.

Puff wrote:Clarification of people person. Who the he!! are you and why are you here?

OK, I get it now, it seem's we're pretty close on that one!

Western ME just below Fryburg in the "lakes region" where the mountains are starting. I'm a people person too, I just like to be able to control where, who & when

I've been reading but not posting here since you fine folks helped me through my first, (different to say the least) smoker. Been learning to use it this summer. Several butts, a brisket, fatty, ABT's, and most recently some good sausage. I built this little covered counter space with cabinets up at...

I'm sure it could have been better, but it could have been way worse! :-j I was suprised how the meat blew right through the "stall" temps. Although my temps had some wild fluctuations (first time using lump charcoal vs. bricket's) it held a pretty constant 230-250. Cooked it fat up, foil wrapped it...

:yth: It also knocks hours off the cook time and keeps it from drying out. The au jus from the foil gets applied to the slices afterwards. AHHH, juice!! Nectar from heaven! Well it's in the smoke now (at 9:30) and @ about 250 on the point end and 220 on the flat side. I have a hard time balancing t...

From what I've read, done is when it passes the toothpic test. You guy's agree?
I've seen the "stall" mentioned but not explained. Is there a stall in IT's rising during the cook?

I havnt been on the site in a bit, but you are doing something similar to what I built last summer. Here is my build link, lots of differnt options explored, and I have some final prints kind of shown. Works great. http://smokerbuilder.com/forums/viewtopic.php?f=11&t=3370 Here is where I got most o...

Frank_Cox wrote:Been finished for a while now but he are a few pics

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That last pic is real cool, hell they're all cool but that's the "money shot" there!!

I know that this is an old thread, if anyone is still looking at it, my curosity will not be satisfied until I have made my own batch. Details please. PLEASE!! Edit, never mind fella's. I had to google it. I never heard of this drink, we don't get "out" enough aparently. Gotta try a batch myself. My...

Sweet!! You need to plas out a little name plate "scrap bin" or "scrap only" and weld it on the door or top angle!
That there my friend is the ultimate recycling.