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new smoker build...roughly 22 sq ft

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Hey Dan
The inside steel is 3/16 on both the sides, the lower front and lower back. The lower back is going to be the door which gives me accsess to my heat source which will be sitting under a 3 " water pan.

It is going to be fully isulated, which is why I went with 12 guage instead off all 3/16 inside and out
The rest of the steel is 12 gauge and I'm putting in three racks...roughly 21" x 46"

Ill keep up to date pics as they develop
 
Got some more work done between today and yesterday...both side are on now...vent holes cut in and welded. Also got the first side of the fb door welded, still have to insulate and weld the other side...will post pics tomarrow after I put my work in, planning on building the smoke stacks and finishing the top
 
Looking good so far TC.  So with this kind of smoker you are always cooking in steam?   I was wondering how you were going to mount the water pan.
Looks-Great.gif


Stan
 
Stan...I just ran the 1"x1" sq tube and tacj welded the bottom incase I ever have to replace the waterpan...
I have never ran a water cooker but I have Always put some form of water pan in my home depot specials for moisture
 
I just reread your post...I don't have to have water in the pan if I don't want to but foresight I always will
 
When I went and looked at the JOS website it looked to me that Myron Mixon always Smokes with the pan full of water and making steam to tenderize the meet.  I was wondering if you could smoke with the pan dry or if you were planing on always using water. If you cook dry would you put some kind of mass in the water pan like bricks?  I think it's a cool smoker and will be watching for you to finish it and smoke something.  You will have to tell us at the get together how it works for you. 
 
Yea I plan on always filling the water pan....never really gave ot any thought to dry smoking but bricks would be a good idea if i did dry cook...maybe a pizza "oven" considering the pan is only gonna be 18 inches above flames
 
Well here's some utd pics as of yesterday. I spent my 4th working on the smoker and as of now I could not be happier with the results so far. Doors will be on today and I also have to tie in the water pan threw the outside wall and then its a waiting game for my food racks and charcoal basket...which will be done next friday...I can't wait...I will have it done in time for my brothers grad party!!!

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Question...
I know there is a three hour rest time for brisket, andI know that burnt ends have to go back on the smoker for an hour or two. My question is do you cuy the brisket before the rest period or after?
 
Hey TC the smoker is coming along nicely. What do you estimate the weight of that beast?

You want to leave the flat whole while resting then slice it before eating.

Stan
 
Tower climber I am starting to build the same type of smoker can you tell me you firebox and food chamber dimensions please. Also does your water pan have a drain and a refill system.
 
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