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What smoker would you buy if you had $500 - Page 2

post #21 of 33



 

Quote:
Originally Posted by SymanSaysBBQ View Post

question for all the UDS fans......?? Would this idea work?

 

UDS.jpg

 

First off I don't know that you need the pipe with holes in it. But I also don't see that it will hurt anything, probably does need to be under the coal pan instead of above.

 

post #22 of 33

Without a doubt I’d buy a Cookshack Smokette.

I have had one for 8 years and just recently upgraded to an AmeriQue.

They are as near to set it and forget it as you can get.

They are American made and their customer service is second to none.

You can actually talk to a real person who knows what he is talking about.

post #23 of 33
Thread Starter 

 

Quote:Deltadude
you get JUST RIGHT with a WMS right out of the box

This is the part my wife likes. I would like a smoker that just works as well. I think I am going to go with the 22" WMS. My last DYI did ok until the mice got to it and turned it into there home icon_sad.gif

 

Take a look...Regulating the heat was not easy.

 

http://www.youtube.com/watch?v=7RM7A5iJGhY

 

 

Quote:Rodriguez
Just remember the 20+ hrs is in the summer when the low temps for the night stay above 60° or so, in the winter it drops by 50% or so - thus the suggestion of insulating it in the winter.

How would you recommend insulating a 22" WSM?

 

Thanks everyone....

post #24 of 33

Build one and spend the money you save on meat to smoke !

post #25 of 33
Thread Starter 

I think I a going to build one. I found this old commercial over that I am hoping I can get for a good cost (free). I also found a nice metal tank that I think would be good for a fire box. The only think that will be hard to find is someone that can help me weld. I don't have a welder and don't know how. Take a look at my idea, please share your thought. 

 

oven smoker.png

 

sorry for the small type.

post #26 of 33

Myself, I am not a fan of having two separate locations for the heat to enter. I would rather go for one larger pipe entering the cook area below a diffuser plate with the smoke to rise up to one stack located in the center. Since you are going to have a stoker on it the natural draft is not as big of an issue. IMO, that is.

 

Another thought may be to put the firebox below the cook box.

 

1. It would be a much easier build as far as making the connection between the two.

2. When its cold out you could drape a moving or welding blanket over the top box and hang down to help hold some of the radiant heat.

 

 

The connection to the cook box could be done pretty easy by cutting tabs like HVAC duct work has, where you cut the hole, insert the piece and reach inside and bend the tabs over. High temp silicon around it and you are set.

 

Now the lower connection is not as easy. I'm thinking but it hasn't come to me yet.

post #27 of 33


 

Quote:
Originally Posted by SymanSaysBBQ View Post

I think I a going to build one. I found this old commercial over that I am hoping I can get for a good cost (free). I also found a nice metal tank that I think would be good for a fire box. The only think that will be hard to find is someone that can help me weld. I don't have a welder and don't know how. Take a look at my idea, please share your thought. 

 

oven smoker.png

 

sorry for the small type.



Personally I think your Cabinet smoker was fine, Just replace those 10,000 btu burners with a 30,000 btu and you should be good as gold. my 2 cents

post #28 of 33

I would agree with those that recommended WSM 22.5", if you want to go electric then the MES 40"

post #29 of 33
Quote:
Originally Posted by SymanSaysBBQ View Post

 

Quote:Deltadude
you get JUST RIGHT with a WMS right out of the box

This is the part my wife likes. I would like a smoker that just works as well. I think I am going to go with the 22" WMS. My last DYI did ok until the mice got to it and turned it into there home icon_sad.gif

 

Take a look...Regulating the heat was not easy.

 

http://www.youtube.com/watch?v=7RM7A5iJGhY

 

 

Quote:Rodriguez
Just remember the 20+ hrs is in the summer when the low temps for the night stay above 60° or so, in the winter it drops by 50% or so - thus the suggestion of insulating it in the winter.

How would you recommend insulating a 22" WSM?

 

Thanks everyone....



There are several ways you could insulate a WSM:

  • They sell an insulated cover for about $100, think Cajun Bandit or somebody sells it.
  • Use the foil wrap that you can put on hot water heaters. Just cut out an opening for the door access. Costs about $30-$40.
  • Build a small "shed", just big enough to fit your WSM into and give it a little clearance. Vents on the bottom of the shed for air intake, vent out the top for exhaust, line the inside with foil backed insulation sheets. One side would be hinged or removable, and I would make the top removable as well. Cost: ???

 

The nice part about the 3rd option is it makes a good windbreak, and is permanent - once it is built you have it all the time.

post #30 of 33


biggrin.gif Beat me to it, AK1!... it would be Tri-Tips for me!~
 

Quote:
Originally Posted by AK1 View Post

Build a UDS and use the other 400 bucks to buy meaticon_mrgreen.gif

post #31 of 33
Thread Starter 

 

Quote:SQWIB
Personally I think your Cabinet smoker was fine, Just replace those 10,000 btu burners with a 30,000 btu and you should be good as gold. my 2 cents

 

I thought of that. How do I keep the mice out :-/

post #32 of 33
Quote:
Originally Posted by SymanSaysBBQ View Post

 

Quote:SQWIB
Personally I think your Cabinet smoker was fine, Just replace those 10,000 btu burners with a 30,000 btu and you should be good as gold. my 2 cents

 

I thought of that. How do I keep the mice out :-/


In my opinion there should be no way they can get in from the original filing cabinet.

Apparently whatever you done to convert it to a smoker made enough room for the critters to get in.

I would look at all the possible places they could get in and use a steel mesh and cover those areas.

Hell I had rats in my weber grill one year

post #33 of 33

I'm satisfied with the CGSP and Weber 22" kettle. With the addition of my various CGSP mods and the kettle rotisserie ring, the combined price of both is just around $500 now.

 

Very versatile arrangement. I'm gonna add a few tabs and handles to the ring. That will make it able to support a second stainless cooking grate.

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