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Square vs Round - Page 2

post #21 of 35

Thank you very much, The drip/water pan is removable 10 ga. the best I can remember . The smoker has an inner skin and a middle skin, that is how the smoke travels up and a gap at the top where the smoke and heat comes out and back down and exits through the holes you see in the rear, that is the smoke stack. Between the middle and outer skin we used bat insulation also in the doors as well. you can lay your hand on it and it will not burn you, barley gets warm. As far as its cooking we only cooked on it twice, worked like it was supposed to, uses very little fuel. As we were building it a friend of our a local contractor liked it and wanted one. So we told him to take it, and try it out to make sure if that is what he wanted and it would work for him. That was about 9 months ago, said he loves it and uses it almost every weekend. (Did some trade out and barter system) everyone's happy.

 

Gary

post #22 of 35

I thought this was a discussion about cake vs. cornbread!

post #23 of 35

Sorry, I guess I got off track

 

Gary

post #24 of 35

Ribwizzard,   we used 1/4" plate between the firebox and smoke chamber the drip/water pan is removable

 

Gary

post #25 of 35
Quote:
Originally Posted by Foamheart View Post

I thought this was a discussion about cake vs. cornbread!

Oh , that's funny stuff brother,...cake bein square and cornbread round. Ha ha , I get it!sausage.gif
post #26 of 35

Well, I guess thats where I'm off track...I make my double baked cornbread in a square pan...:confused:

post #27 of 35

I to have a square cornbread pan. I guess cooking cornbread is a lot like BBQing, sometimes you fell like round, sometimes you feel like square. Not sure which way I'll go this weekend?

 

Gary

post #28 of 35

I like my cornbread thick and moist like a muffin. I bake it in a square pan because its deeper. I coat the glass dish with butter and sugar, bake it with chunks off butter on top until the top crust turns to the just right crust, pull it out, flip it over in the pan, put more chunks of butter on top and bake it again so that the bottom is now the top and it gets golden crust as well.  I like using just cheap old Jiffy corn muffin mix, use two boxes and add one extra egg , a small can of whole kernel sweet corn drained well.

 

I make extra and freeze it in chunks. Makes a great late night snack popped in the microwave real quick, no extra butter needed!

post #29 of 35

3.14159265359 are round, cornbread are square. LOL.... I have old Cast Iron rectangular skillets (originally made for Coleman stoves I believe) that are the best seasoned skillets in the house because the "Pi are round, cornbread are square" joke, always made my Mom laugh. So I got every one square skillets for corn bread makin......

 

Family cornbread recipes are like bred into you at birth ...... no measuring cups or spoons required. LOL

 

BTW I guess I have offically de-railed your thread, sorry.

post #30 of 35

What were we talking about?

 

Gary

post #31 of 35
Quote:
Originally Posted by Foamheart View Post

3.14159265359 are round, cornbread are square. LOL.... I have old Cast Iron rectangular skillets (originally made for Coleman stoves I believe) that are the best seasoned skillets in the house because the "Pi are round, cornbread are square" joke, always made my Mom laugh. So I got every one square skillets for corn bread makin......

Family cornbread recipes are like bred into you at birth ...... no measuring cups or spoons required. LOL

BTW I guess I have offically de-railed your thread, sorry.

A little humor never hurt anyone. Some people take things (like bbq) way too serious.
post #32 of 35
Thread Starter 

Don't worry about it, Foamheart.  I think I have made up my mind, anyway.

post #33 of 35
Quote:
Originally Posted by Jabbo View Post

Dave, since we will have an extra inch or 2 of height, due to the insulation, I was planning on putting the hinges on the front upper edge.  The door for the initial unit will be less than 50lbs.  I like your idea, but it would make the door a little heavier.  I haven't calculated how much, but I don't think it would be a lot.  

Slider, I agree with you.  The stack will be rectangular, as well, because I think it will look more in place, but also, I can make it any size I want.  With pipe, you are limited to certain diameters and thickness.  I like racks that slide out.  This makes cleanup easier and eliminates some of the hot and cold areas because they do not run end to end.  I also cook with water in the RF plate, which evens out the heat across the cooker.

Smoke, I was not implying that the shape would even out the cooking.  That would come from the combination of the uniformity, the insulation and the water.  The point of this thread was to get opinions on the cosmetics of a rectangular smoker.  We kind of got sidetracked a bit.  I tend to agree with you that, as long as it is built well, some people will overlook the shape.  My concern was the size of that population.  After doing more research on other forums and just asking around, I believe most people care more about the performance of the cooker than the shape.  And the fact that I can put virtually any paint job on it, or even wrap it in a vinyl print out, makes it even more desirable.  
post #34 of 35
Quote:
Originally Posted by Jabbo View Post

Don't worry about it, Foamheart.  I think I have made up my mind, anyway.
Jabbo, did you ever build a square horizontal smoke chamber? I kind of got lost at work for awhile but I'm curious as hell.
post #35 of 35
Jabbo,
I guess the main concern of the flat roof is that I head of the possibility of condensation dripping down on the meat. I really can't see it happening as once the metal heats up it will be above the vapor temp of water and all the excess moisture should flow out the chimney. I have ran into a deal on some 4x8x1/4 4 sheets of it and I'm going to build a square box horizontal RF
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