Hi everyone, I have just had my custom charcoal grill converted to a reverse flow wood smoker. Now I have to convert the way I have been cooking on this thing. Looks like I have found a good place to get all the right answers to whatever I might face in the transition. I look forward to meeting you all.
Just signed up
- Thread starter sawblade
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Sawblade:
Nice to have you as a new member. I know you will enjoy yourself.
Why don't you tell us your name and where you live and a little about your smoker. Maybe even post a picture or two.
We would like to know who we are talking to. You know what they say about Inquiring minds.
Skip
Nice to have you as a new member. I know you will enjoy yourself.
Why don't you tell us your name and where you live and a little about your smoker. Maybe even post a picture or two.
We would like to know who we are talking to. You know what they say about Inquiring minds.
Skip
rip
Smoking Fanatic
deejaydebi
Legendary Pitmaster
Well guys my name is Kevin and I'm from Broxton Georgia, I'm 42 yoa and I have been cooking outdoors for many years on charcoal but now I want to get into wood only smoking. I have a 20"x50" custom pipe grill that has been converted to a wood burning, reverse flow smoker. But the charcoal pan was left in place so I now have the best of both worlds. I can grill steaks and burgers one day and smoke a butt the next using the same cooker.I will post some pics as soon as I get everything finished on the thing, still waiting on a few parts.
homebrew & bbq
Smoking Fanatic
Welcome to SMF, Sawblade! I'm sure you'll get all the help you need for a smooth transition to your new configuration. Looking forward to seeing and hearing about your smoker and your smokes.
Glad to have you aboard.
Glad to have you aboard.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
-
Colombian Chorizo
- Started by SmokinEdge
- Replies: 32
- Sausage
