My recommended chimney length is 17" and it is actually 21" just because I like how it looks. Is this going to cause me any problems as far as cooking performance?
First Burn. Real happy with it. Came up to temp quickly(a lot quicker than I thought) and held it well and fairly easy to regulate. Had a couple leaks around the gasket on the lid but I have fixed them already. So it's sealed up well. Let it burn all day, since the firebox had not yet been burnt out. It had some oily residue inside.
First Cook. Got it done(well sort of) in time for my two sons birthday party. Food turned out great, probably best brisket I ever made. Used oak and hickory and a little charcoal.
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Having some leak issues. Looks like my weld did not seal like I wanted them too. Probably a typical issue. Ive seen it on some other smokers. Any tips on sealing it up better, either with a welder or a sealant of some sort? Thanks!
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Gonna need some different tires, these ones were just ones I had on hand so I used them. They are not sturdy enough and have been used and abused during the build. Probably going to put 4 tires on it also since I will probably be moving it on grass.
Things I have left:
Get some wheels on it
Seal it up better to keep grease inside
Paint it
Put a bench/table on it
Done!
Just moved onto a property and have this located there. I don't have a use for it, wondering if anyone else does. Is 250 -300 gallons. Asking $125 for it, and located in Eastern Iowa.
Got some new wheels put on and also got it sandblasted. Now ready for paint. I made a table for it out of oak and I will put it on after I get it painted.