Hey there, found this site through Frank's podcasts, and can't wait to get started. I've been cooking on the Pit barrel cooker, and a 22 and 26inch weber, and turning out some great stuff. But, it's time to up my game. Love the idea of the offset smoker, and very much leaning towards 24x48 steel pipe cooking chamber, square fire box(for flat top cooking options), and possibly stainless stack or grill grates. Saw the stainless idea on an offset out of Ontario, Canada, and figured he was doing it because of the wet climate( like mine ).
I'm very much open to ideas and suggestions, and I hope to get started in January.
Cheers,
Chris
Hello from the PNW
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Dirtytires
- Expert
- Posts: 3845
- Joined: November 24th, 2015, 12:36 am
- Title: It ain't broke...yet
- BBQ Comp Team Name: Dont compete...cook for events once in a while
- Location: Phoenix, Az
Re: Hello from the PNW
Welcome to the site and good to hear you are excited about a build. Frank has a set of plans for a 24x48 on the home page that you might want to check out. It is a quality pit and a great reference even if you don't use them.
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SheffSmoker
- Expert
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- Joined: June 12th, 2020, 11:45 am
- Title: Junk Fettler
- BBQ Comp Team Name: Not competing, normally too drunk.
- Location: UK
Re: Hello from the PNW
Welcome!
You'll need stainless 309L mig wire and argon gas for welding stainless to mild steel. It can start to get expensive if it's the only time you'll use it.
I live in a wet climate (England) and all of mine is mild steel. Once cooked on a few times and seasoned, it will have an oil/smoke layer on the cooking grates and inside of the stack, and the outside can be painted or BLO coated. Mine's been used in rain at least a dozen times over the last 12 months and no sign of rust anywhere.
You'll need stainless 309L mig wire and argon gas for welding stainless to mild steel. It can start to get expensive if it's the only time you'll use it.
I live in a wet climate (England) and all of mine is mild steel. Once cooked on a few times and seasoned, it will have an oil/smoke layer on the cooking grates and inside of the stack, and the outside can be painted or BLO coated. Mine's been used in rain at least a dozen times over the last 12 months and no sign of rust anywhere.
You can never have too many hammers.
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Pete Mazz
- Administrator
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- Joined: February 16th, 2013, 8:19 am
- Title: Meathead
- Location: Bucks County, PA
Re: Hello from the PNW
Welcome
If it's tourist season, how come I can't shoot 'em?
Don't speak the language? Try this: Smoker Terminology
Try my SmokerBuilder Calculators
Don't speak the language? Try this: Smoker Terminology
Try my SmokerBuilder Calculators