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post #1 of 7
Thread Starter 
Hey everybody i have some tanks i wanna use to build a smoker, im just not sure if its thick enough. It's thinner than a propane tank but what's the minimum thickness a smoker should be? Thanks
post #2 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

The thickness will determine how long the smoker will last. Think of the amount of time

it will take to build the decide if it is going to be worth it.
Happy smoken.
David

post #3 of 7

texas.gif  Good morning and welcome to the forum, from a nice sunny and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #4 of 7

We all love watching smoker builds,

 

Gary

post #5 of 7
Hello to all! My husband and I(both mason and welder)are wanting to build a nice "thing" to smoke many varieties of meat. Please give suggestions on what would make us happiest for generations, as we like to build life-long tough.
post #6 of 7
Hello to all, it's me again and I thought I would add a few detailed thoughts in order to expedite making a decision on what type of smoking "thing" I'll build. I'm very busy and like the idea of a less work to process meat smoke house. I see the in ground cinderblock firepits with a rising pipe to the smoke house and think this would mean less work managing the fire to smoke house. Is this true? I'm thinking a ? size cinderblock firepit in ground primarily with a large steel pipe rising to a cinderblock(base)and sheet metal(Im told not to build it all out of cement as it will sweat too much)smoke house. I'm thinking it easier to manage meats on 3'x6' shelves in smoke house. Is this good? What should I use to make shelves in smoke house slide in and out easily? Do you have any other suggestions? I want a "wow" smoke house people will adore.
post #7 of 7
Quote:
Originally Posted by Colle View Post

Hello to all, it's me again and I thought I would add a few detailed thoughts in order to expedite making a decision on what type of smoking "thing" I'll build. I'm very busy and like the idea of a less work to process meat smoke house. I see the in ground cinderblock firepits with a rising pipe to the smoke house and think this would mean less work managing the fire to smoke house. Is this true? I'm thinking a ? size cinderblock firepit in ground primarily with a large steel pipe rising to a cinderblock(base)and sheet metal(Im told not to build it all out of cement as it will sweat too much)smoke house. I'm thinking it easier to manage meats on 3'x6' shelves in smoke house. Is this good? What should I use to make shelves in smoke house slide in and out easily? Do you have any other suggestions? I want a "wow" smoke house people will adore.

 


Colle,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Here is a link to the Smoke House section of the forum:http://www.smokingmeatforums.com/f/200/smoke-houses You would be better of asking your questions there.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
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