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Ready to build my smoker. Is reverse flow the best choice? ALL OPINIONS WELCOME
Anyone know if I could use draft caps like this one for my vents?- jaketruck
- Post #5
- Forum: Smoker Builds
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draft cap.jpg
- jaketruck
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- Album: Ready to build my smoker. Is reverse flow the best choice? ALL OPINIONS WELCOME
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Ready to build my smoker. Is reverse flow the best choice? ALL OPINIONS WELCOME
Feldon's Calculator is really a neat tool! Here is a link to my preliminary measurements. Please feel free to jump in. If you have recommendations on the sizes or shapes of any of the components based on available hardware........I'd love to hear it. Link to BBQ Pit Calculator- jaketruck
- Post #4
- Forum: Smoker Builds
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Ready to build my smoker. Is reverse flow the best choice? ALL OPINIONS WELCOME
No I have not. I will though.- jaketruck
- Post #3
- Forum: Smoker Builds
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Ready to build my smoker. Is reverse flow the best choice? ALL OPINIONS WELCOME
Like the title says.......I'm ready to build. I have a small fab shop so I have all the tools. I have been planning this for awhile and was planning on doing a 4 by 2 cylindrical reverse flow. I just wanted to open this up to anyone who would like to chime in. Is this the right size? Is reverse...- jaketruck
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- Replies: 6
- Forum: Smoker Builds
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What do I do with this deer meat ???
Im in the same boat! I cut up a couple of deer last weekend and looking for more this weekend. Grinding most of it but am wanting to try some steaks and things. -
Wanting to smoke some butts this weekend need advice
Probably a silly question but is there another way to eat it instead of just pulling it when its done? I'm not sure if I could just chunk it or something? -
Wanting to smoke some butts this weekend need advice
I think I may just try the crockpot method. I know it works well with ribs. It will all come down to what day I want to eat it. Thanks for all the help guys. -
Wanting to smoke some butts this weekend need advice
This will be my first attempt at pork butts. I need advice on meat selection and rubs or marinades Also any tip or tricks appreciated! -
Smoking a couple of chickens need advice
Liked it so much I did it again today! I used Famous Dave's Chicken Seasoning for the rub. I brined for about 18 hours. I cooked the chickens and used my new Maverick Wireless dual probe thermometer. The chickens reached 165 and 171 in the breast in just over two hours. Pretty quick I thought... -
SMOKED CHICKEN.jpg
- jaketruck
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Smoking a couple of chickens need advice
The confusing part for me is how the times differ. I only smoked the chicken for 2 1/2 hours, and it was done according to sight and the thermometer. The Brisket only cooked for 4 hours and was done and very good and tender. Why do some smoke for soooooo long like twelve hours for a brisket? -
Smoking a couple of chickens need advice
Thanks for the help fellas! It was great. I can't wait to do more chicken. Here is a pic of the finished product and one of my el cheapo smoker doin' its thang! Cant wait to get my smoker built! -
chicken and brisket.jpg
- jaketruck
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smoker.jpg
- jaketruck
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- Album: Default
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Birthday Brisket
Looking good! Doing the same thing today! So you like to leave the fat on? I trimmed mine yesterday and soaked it overnight in "Claude's" brisket sauce. Getting ready to fire it up. -
Smoking a couple of chickens need advice
I got them in the brine this morning. I didn't have 24 hours but hopefully 8 will help some. Pretty simple and the gallon bags in a big cooking pot worked nice and neat. Now.....we wait. I appreciate the help.
