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My New Smoker

post #1 of 16
Thread Starter 

My new Homemade Smoker. Looked at the lang smokers and didn't care for the price so I made one like them.2011-04-29_14-33-53_280.jpg

2011-04-27_14-32-45_371.jpg The First smoke (2) pork shoulders, (3) racks of ribs, 20 or so ABT, and 20 or so brats.2011-04-29_17-18-48_26.jpg2011-04-30_13-17-22_1.jpg All turned out well can't stop using it.

post #2 of 16


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  

As for the smoker. You certainly did a great job building it. Did you start with a tank for the smoke chamber? 

post #3 of 16

Welcome to SMF and your smoker is probably better anyway at least you will like it better than buying one...Nothing like homemade...Great job !

post #4 of 16

First welcome to SMF. Second, WOW I wish I was that handy!! I just took back a smoker because it had way toooo many leaks. I took it to a fabricator who said it would be 300 to fix the problems. How well does it hold heat?  Your que looks good too!! Great Job!!

post #5 of 16

A full smoker!!





post #6 of 16
Thread Starter 

It started as a piece of 24" sch10 pipe. Everything else is 1/4" plate hold heat great. you can open it up for a minute or 2 temp goes down to 150 and back up to 235 in a few minutes. I'm still trying to figure out what Q view is. Oh and hello from outside st louis. The only thing I didn't do was the blast and paint. The inside was blasted as well, helped for a good seasoning.

post #7 of 16

Once again I just gotta say that's an awesome job you did!

post #8 of 16

Nice job on the smoker. You came to the right place to learn how to use it. welcome1.gif

post #9 of 16

Very nice

post #10 of 16

  Love the looks of that,I like big smokers.Congrats and good Spring to you.

post #11 of 16

Nice Job on the Smoker...




Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #12 of 16

Welcome to SMF Good to have you here Good looking smoker you got there.

You are in the right place the folks here are help full and knowledgeable

Ahron sausage.gif

post #13 of 16

WELCOME!! Lots of great people with a lot of experience on this site. Great job on the build and the food. By the way Q-View is what you already did, pictures of BBQ aka Q. We love to drool on our keyboards so the more pictures the better, before, during, after, all of the process including the final plated product if you so desire. Happy Smoking!

post #14 of 16


post #15 of 16

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #16 of 16


First off welcome to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:


then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.


Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction 


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