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I'm not sure what kind of truck that is, so it's hard to tell the volume but I'm not sure it's a rick. Add to that what appears to be a good numbers of rounds in it and I'd have a tough time selling it to cook with. It's worth whatever someone will pay for it.

I hope it doesn't make a liar out of me now that I said something. We have some beetles down here and I can see what you mean about the moisture.

mp4 wrote:

byersfarm wrote:If a hickory tree is cut when the sap is rising, it will shed most of its bark when it dries.

I'll have to try that...real soon.

I prefer to buy logs that are cut in the summer or fall just to avoid the mess that 100 ton of logs can make.

If a hickory tree is cut when the sap is rising, it will shed most of its bark when it dries.

Yea it was crappy weather for ducks. A couple of good days there at the end when it snowed. I've hunted all around Stuttgart. Moro, Forrest City, west Helena, Casscoe, Tichner. I'm from Springhill, LA. I live outside of Bossier City now. Do yawl guide hunts? Drankin, Smokin and Dreamin Sent from my...

I'm kind of digging up an old post here, but hey it's at the top of the page. I supply a restaurant with both grill wood and smoking chips. They use hickory exclusively. On their grill wood they have no preference for bark on or debarked wood. The previous kitchen manager used the bark that fell off...

forty_creek wrote:Pretty cool!
Yawl kill any ducks this year? Where you located?


Drankin, Smokin and Dreamin

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El Niño plagued us all year. We are located in Hunter, AR.

Rodcrafter wrote:Pretty good way of keeping things clean, all the rub and such falls on the ground.


Making memories.

As do the cream cheese and drippings. It's the dogs favorite hangout.

I like to have my dampers on the front of my firebox. It may just be in my head, but I like to make the air flow directly to the throat and cook chamber.

This is my first build that was done around 2006. It's what I call an indirect smoker. The fire grate is on one side of the 7' 4" chamber. The cook grate slides out either end with the doors being on the end. http://uploads.tapatalk-cdn.com/20160315/4c6f704cc0ea6e05fab6eb04c694b088.jpg http://upload...

I think I might need one of these. Looking good.

I think Pete summed it up. They both have their traits. It really comes down to what you want and to a degree your style of cooking.

Interesting, looks like you do nice work Making memories. That's a pretty big compliment considering the caliber of your work. The first one works better for steaks and indirect heat items like prime rib. The temp swing from one end to the other is about 100* when smoking, but we never have anythin...

Here are a couple more of my first build.

Thanks guys. I started a thread in the reverse flow subforum. http://smokerbuilder.com/forums/viewtopic.php?f=11&t=5070 Here are some pics of my first build. http://i254.photobucket.com/albums/hh87/cason_short/PIC-0039.jpg http://i254.photobucket.com/albums/hh87/cason_short/PIC-0038.jpg http://uploa...

The pipe is a little over 3/8" at .404". This is the first one I've made with the help of a calculator and it made for a really clean burn this weekend. I'm going to make a sliding plate to adjust my BP gap down some. http://uploads.tapatalk-cdn.com/20160308/e3636c1712074b46d630aa84d5ecd04b.jpg http...

I just finished up my first reverse flow. You may notice some ideas that I borrowed from this site. http://uploads.tapatalk-cdn.com/20160308/bfef3aeda72cc6c927d50f1af11d4e36.jpg It's a 36" diameter gas line pipe that I had. Luckily it was already cut to nearly perfect lengths. The FB is 25" long, an...

New guy here from Memphis. Been reading for a bit and just wrapped up a reverse flow. This site has been a wealth of knowledge in research and I'm looking forward to posting more often.

Looking good.