Hello all, I live just south of Fort Worth and I have been watching this site for some time now gathering ideas and tips. I have been at it for several years but the info I have learned from this site over the last few weeks has been amazing.
For the house I have a modified Charbroil Silver Smoker and for larger quantities I was just given my grandfathers trailer mounted smoker that has been neglected for the last few years at my uncles house. I had mentioned at our last family gathering some of the meat I had smoked for a small get together about cooking on a small smoker and she said "why don't you use the big one. You can just have that old thing, it isn't doing anything but gathering rust." I know I have a rather large project to be undertaking by converting it to a reverse flow design but I have enough connections thru my job to be able to do it without breaking the bank.
I look forward to sharing my progress and thanks for all the info I have allready recieved.
Here are some pictures my home unit and the new project.
Since this was taken I have added thermometers at grate level
Not pictured is the cast iron skillet that sits in the fire box where I place the wood. Now I get all the smoke control I want and consistent temperature for hours at a time. I know I will get some grief from the "purists" but my results with the meat are like night and day since I am no longer fighting fluctuating temps from the thin metal design of this smoker.
Thanks to the mods of the baffle, diffuser plate and stack extension I now only have about 10 degrees difference accross the whole surface
Here is the trailer mounted smoker I was given. It needs some work but I think I have a good foundation to start with.
I will be picking up some new wheels and tires this weekend and bring it to the house to begin the re-construction. I wil try to post up pics of the process as I go for feedback and advice.