new to the game with a custom ugly build

Discussion in 'General Discussion' started by onesmoker, Dec 10, 2013.

  1. onesmoker

    onesmoker Newbie

    Hi everyone. So for the past couple months. A fellow meatatarian
    And myself have been building an ugly smoker. In the home stretch
    Of finishing small details and paint. So far here is what we got.

    Some pics of the build. I know everyone likes that








    The last pic is where we stand now. Couple more hand tools to make.
    Some sanding and paint. Now some qestions i have. Been doing alot of research
    On the process for various methods, meats, cheeses and fish. Keeping
    And mainting tempatures for each (which we have a good idea on)
    There are a lot of mixed opinions on alot of stuff ive read. Ie. Brquettes vs
    Real charcoal. Liquid smoke. Wood chips to soak or not to soak. Or a happy
    Combination of both. What im really asking is what do you guys do?
    After this beast is done we are going to do some dry runs and fire it
    To see what temps it can hold/for how long and so fourth.
    Any info you fellas can give is much appreciated.

    -the derty basterds of southern canada.
     
  2. gomez93

    gomez93 Meat Mopper

    Brquettes vs Real charcoal. Briqs for grilling, lump for smoking
    Liquid smoke. Never
    Wood chips to soak or not to soak chunks, not soaked
    That's just me

    Is there a baffle of some sort at the juncture of the 2 barrels? If not, you'll have a hot spot right in the middle. Not that it's a bad thing, depending on what you're wanting to do that could be used to your advantage.
     
  3. fwismoker

    fwismoker Master of the Pit

    Good looking build so far...how's the exhaust working?
     
  4. Yes, so far you folks are heading in the correct direction.

    One thing you folks should do is add vents, one or two withe ability to open and close these, in the firebox.  Also one or two, if two, one each side of the barrel, maybe coming off the side of the lid, vent stack, again, with ability to open and close these.  This will create the airflow needed to properly move the smoke through your chamber.  One thing you do not want to is leave your food sitting in the smoke, but rather moving over and around is the way to go.
     

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