SouthamptonSmoker wrote:I like those door latches! real nice job
Thanks. The ones I got from Frank were awesome, but I would have had to move my rack to get the set fro the cook chamber to work right so I made these instead.
very nice build, I was waiting to see a mack build. I want one, but I have zero need for that big of a smoker and it would take me forever to build. Hope you get many years use from it
Well finally able to work a little bit after the shoulder replacement . I can’t do anything heavy so I got the wood box made but putting on piece at a time and welding in place rather than building it separately.
It does cook amazing though. I just am slowly trying to get all the accessories welded on so I can paint it and finally get it out of my garage.
I am going to have to get heavier springs, but I am going to wait until I get everything on it and then have it weighed first.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
That looks great. Did you use 1/4 plate. I would like to build something similar but was wondering if you could use 3/16. His might be a dumb question but could this be used as a pig roaster as well. Thanks
I don’t know what the plans called for but you could use any thickness of material you want. Thicker metal will hold the heat a bit better making it more efficient and easier to maintain temp, especially in cold, wet or windy conditions. Many will use 0.25 inch as it is a great compromise of price, workability and function. You can go either way based on what you want, cost and the tools/material you have to work with.
If you can put a pig in it, you can smoke it. Just depends on how big you need.
I used 1/4. I definitely would not use 3/16 for the FB it won’t last. If I ever build another, I will use 3/8 for the FB. It just gets so hot.
I did use it for a cooking competition this weekend. It was the first long cook. Stayed 350 for 16hours. I only put ONE split of mesquite every 1.5 hours. Very efficient with the insulated firebox.
Wow, that came out great. Looks purdy. I bet you must be proud of that baby.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
I thought the wood was too dark until I put it on. I like it dark now they it’s on the smoker.
A little que view. I love the warmer. I have two Turkeys and a ham in there and one turkey and some chicken quarters in the main. I have used the warmer way more than the main cabinet and I don’t know why.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford