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It really depends on the size of your smoker as to how much charcoal it takes to run it. Also have to figure in the weather conditions as well as how much meat you have on it. I've seen some guys run really big cookers on charcoal but it got really expensive. 24" deep,36" wide, 30" high Sent from m...

I ran a small 16x30 ish smoker on charcoal because that darn pit absolutely hated logs. Never did run on real wood all that well and now sits lonely and unused. I would easily burn 15-20 pounds of lump charcoal on a 5 hour rib cook. But as mentioned, so many factors with weather and pit efficiency ...

Hail to the smoke meat lovers . I would like to find out if I have a offset smoker and I decide to use a charcoal basket instead of logs how efficient would that be ?

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Iam looking for some smoker plans for a cabinet smoker like this

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I mite a Lil late on this one but I have a Lil to share I have UDS works great I had the pipes running up the side on the first on but I took them off and just added straight ball valves at the base . I made myself a diffuser plate works excellent prevents fat from dropping directly into the coals p...

I have a diffuser plate in my uds works great but what I plan to do is make another plate so that the drippings don't fall into the fire and see how that works .

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I would like to find out what are the benefits of a vertical smoker with the smoke stack that runs almost to the bottom of the cooking chamber ?

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I built a vertical cabinet that is not insulated that works pretty good so far but I live in the South. It is similar to some pictures I saw of lonestar and boathouse smokers verticals. You could also probably put one together similar to it pretty easy. These guys give great advice and you won't go...

KarateDoc wrote:How much do you plan to cook? Do you plan on cooking for a few or for an army? Portable or permanent?

Portable and around 40 people at a time ...

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To my meat heads Iam thinking of building a vertical smoker but Iam not sure where to start . I looking for some help is there anywhere I could get some plans , diagrams , measurements etc looking forward to the replies. Thanks

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Pete Mazz wrote:Here's a buddy's double pan. He goes around 6 foot.

Finished (Medium).jpeg

Man that thing looks great ....

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To the meat heads ...well I have read that getting to the required temp takes some time and recovery Temps also . Is their any specific size to the inlet that directs the heat and smoke into the cooking chamber because I am thinking the bigger the inlet the faster the Temps could increase and recove...

Aight kool thanks

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Squiggle wrote:http://www.smokerbuilder.net I build the mini GF from there & it's almost exactly the same, plans are so easy to follow.

Thanks for the info I ran into this site a couple days ago and realized you have to pay $79. For the plans is that correct ?

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Quick question what's the recovery time on your temp gauge after opening the door ? Sent from my SM-N900 using Tapatalk The recovery time for mine is very minimal. Just to open and mop or spritz I would say there is less than a minute. Last smoke I did I wrapped at 8 hours. Had the door open to pul...

Quick question what's the recovery time on your temp gauge after opening the door ?

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