Wow that Plate must have been 48x73 7/8 x1/4 before you you rolled it .24" OD right? How did you roll it?That should last you forever.
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- categorySmokerstagged by Davidhef88, 11/18/13
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If you want a serious thermometer, this is for you. It comes with 2 meat probes & one air probe, also included is a USB charger. It also has an auxiliary plug that I don't know what it is for, but...
Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
Starting a build and have a few questions (pictures Added)(Q View now added) - Page 3
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The cylinder and ends I had cut and rolled by the company I bought the metal from Patton Steele. They cut and rolled it at a facility I think down in Orange County and transferred it around until it got to my local store. The cylinder and the ends as well as the metal for the firebox cost around $372 if I remember right. They even welded the cylinder together for no extra charge.
Your smoker is looking like it came out of a factory. Only thing I'm not seeing is a counter weight on the door. I wasn't going to put them on but my wife said no way....doors too heavy. I'm really glad I added them. doors used to weigh 60 lbs now around 5.
I used flax seed oil to season. Did some checking into seasoning and got the following:
Build a fire and run dry 300+degrees for 3-4 hours, cool down to around 100 or so and then spray with flax oil (can be found in health food store) then raise temp back up to 300+ for another 3-6 hours and you're done. The flax seed oil gets black and rock hard with the heat.
Finally got a chance to cook in the new smoker I cooked some baby back ribs. I think that I am still at the beginning of the learning curve they turned out really tasty the whole family liked them I took some pictures to show the cook. Thanks to everybody that helped me with my build. GB
as good as they look.
Smoker looks good, BBQ looks great I would say your build and cook turned out. The more you cook on your smoker the more comfortable you will become.
- Starting a build and have a few questions (pictures Added)(Q View now added)
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