Howdy from Texas

[dgilbert71]

I’ve watched most all the Smoke builder videos and too many others to list. Very new to welding. Just started this year since traveling and other activities couldn’t happen! My two first big project was building a vertical chamber on top of my firebox, and I just finished a Santa Maria grill for my Dad’s 75th birthday. I’m trying to decide what project to start next. I’m leaning toward toward the double pan gravity feed smoker? I also wouldn’t mind building a Pit Maker vault clone? Look forward to seeing everybody’s work and learning everything I can![/img][/img]

[Big T]

Welcome aboard!! That's a good looking smoker.

[dacolson]

and welcome. Looks like you’re using it well too.

[Cole Leffert]

[tinspark]

Welcome. A bunch of really cool guys here willing to share their knowledge and experience.
The GF smoker is a real nice setup. I don’t think you would regret building one. Add a WiFi controller in the budget and your GF willl be bullet proof. Interested in seeing the Santa Maria Grille you built your dad. We have a lot of those here on the west coast USA.
This is a nice site for builders.

[Dirtytires]

Glad to have you on the board. I think we all are welding a bit more this year, lol.

[dgilbert71]

Nice to meet everybody. I thought the grill picture was attached to the first post but it didn’t. I’ll try again! My dads been a racer of some sort for 60 of his 75 years! I used one of his old oil pans for a ash pan, and I used a old fly wheel and timing gear for the for the hand wheel[/img][/img][/img][/img][/img][/img][/img][/img][/img]

[Cole Leffert]

Nice to meet everybody. I thought the grill picture was attached to the first post but it didn’t. I’ll try again! My dads been a racer of some sort for 60 of his 75 years! I used one of his old oil pans for a ash pan, and I used a old fly wheel and timing gear for the for the hand wheel[/img][/img][/img][/img][/img][/img][/img][/img][/img]

Very cool build!!!!

[hogaboomer]

Texas is a big place, whereabouts you at in Texas, generally? I'm in Southeast...Groves, to be specific.

[dgilbert71]

I’m in Lake Jackson. It’s on the coast about 50 miles from Houston.

[hogaboomer]

I went to middle school in Lake Jackson, we lived on Oyster Creek. My Dad worked for Dow. We lived in Freeport on Bryan Beach when I was like 10, then we moved to Germany, then came back to Lake Jackson for a year, then back to Germany. I lived in Brazoria for a while in the early 80's. I know that area well.

[dgilbert71]

Awesome!! Been here since I was 5. My dad moved our family here in 1976 because there was a lot of work in this area. It’s still the same now! Never left. Nice to meet ya!

[hogaboomer]

My brother drove through there a few months back, he couldn't believe how much it's grown since we were there.

[tinspark]

Nice to meet everybody. I thought the grill picture was attached to the first post but it didn’t. I’ll try again! My dads been a racer of some sort for 60 of his 75 years! I used one of his old oil pans for a ash pan, and I used a old fly wheel and timing gear for the for the hand wheel[/img][/img][/img][/img][/img][/img][/img][/img][/img]

I love the repurposing of the oil pan and flywheel on the Santa Maria. Good thinking!
Looks like real nice craftsmanship on the SM Grille and the offset Smoker addition too!

[dgilbert71]

Thank you sir! We could Tri Tips and Filets on it last night and had a great time! It was fun watching my dad enjoy it so much!!

[tinspark]

Thank you sir! We could Tri Tips and Filets on it last night and had a great time! It was fun watching my dad enjoy it so much!!

Love them Tri-Tips! We have been doing them for years out here on the west coast. I've done hundreds of them. Just did my first Brisket style tri-tips last week. Wrapped at 160 deg. F in botcher paper and took to 200 deg. they were really good that way. I may take em off at 190-195 next time. They were almost shredded beef at 200 deg. , but still sliceable,..... barely. I used to do them on the rotisserie on the gas grill for many years, but have been trying to perfect my smoking skills!.
(2) 18 lb. briskets going in smoker Sunday night for Monday feast!!

[dgilbert71]

Once I discovered Tri Tip that’s the only kind of steak my teenage boys want to eat!! I have done one like a brisket yet? I’m afraid the teenagers would steal it off the grill before it would get done!

[tinspark]

yeap I hear ya on the teenagers. I have a 3 of em running around my place eating everything in sight too! Feel you pain man!
I cooked 4 tri tips last time!! gone in a couple of days..... Did share with a few plates with some neighbors too though.
36 lbs of brisket this Sunday will only last a few days here too!! Nothing goes to waste!