That's fantastic dude, glad to hear it worked well. I'm sure you'll have many years of good cooking & I'm sure it will stay in the family for generations.
Hey guys, I wanted to wait till after the weekends festival to let you know how things went with the shmoker. I wasn't the one running it, our food concession mgr did.He did a fine job and did his homework. If the deep line of people ordering up any of the multiple things he had coming from it, was any indication, I say it was a success... By having the warming cabinet he said was great. Very convenient..This big of a beast isn't for everybody, but if your cooking for masses, it certainly kept up all weekend with several thousand hungry patrons..Thank you for the great drawings and direction...
Cant wait to make my own now.. Looking forward to it in fact..After doing this for my first one, I don't think anything else should be a problem!
BTW does this graduate me from the "wants to build a smoker" status ?
As soon as our food guy sends me all his pics from the weekend, Ill be sure to post. I was stuck running the ski lift to the summit for the leaf peepers all weekend. Lots of eye candy I must say..
Heres a few pics of the first official cook. Some Butts. And a trout fresh from our snowmaking pond out back. Hes still learning how she works, but overall people are liking the final product. Fed 200 + ski patrollers and ski school teachers this weekend for two days. Thanks for making the build process easy with some great drawings. Maybe on the drawings you should include some firebox dimension allowances for people who want to insulate vs non...For dummies like me who didn't do their homework first. Just a thought. As for the wintermonths, I'm going to make some sheetmetal skirts to hang on the bottom sides of CC to the ground to keep moving air from the void underneath. Maybe thatll help a lil and focus some of the firebox radiant heat towards the CC underneath? Help retain some heat?