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ive gone smoke crazy!

post #1 of 6
Thread Starter 
Hi, my name's Josh. I live in centeral california and I'm an addict :)
well not really but it seems like it. I can't get smoking off my mind. At first my wife says I have too many hobbies and that I shouldn't take up smoking, now she wants everything smoked! I'm still new to smoking but have made some great food already. I was going to buy a smoker but couldn't decide to go with gas, coal/wood or electric So I went to look. I looked at all the big box stores and had a bit of sticker shock. All the smokers the size i wanted were out of my budget so i decided to build one form an old gym/work locker.


post #2 of 6

Hi Josh,

 

Cool idea for the smoker!  I think temp control may be an issue with that build.  The material is pretty thin and how well is it sealed?  Best of luck and welcome!:welcome1:

post #3 of 6
Very creative build Josh. Sometimes you gotta do what you gotta do to feed your addiction.
post #4 of 6

Welcome to the forum, ej,  Hey, we all started somewhere.  Yours is a heck of a lot nicer than my first.

 

 Don't worry about were, the smoke is leaking out as long as it holds enough smoke and heat in to do the job.

 

Enjoy and continue having fun while enjoying your cooks.

 

Tom

post #5 of 6
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Hi Josh,

Cool idea for the smoker!  I think temp control may be an issue with that build.  The material is pretty thin and how well is it sealed?  Best of luck and welcome!welcome1.gif

Im actually really suprised how well it holds temp. I use a couple thermometers to check temps and they only swing about 5-10 deg even when its windy. I can get temps as low as 175 but it likes sitting at 225-230 and i can walk away. Ive had a pork shoulder going for 8 hours already today. Hoping to pull it around 7pm.


last nights dinner.

Smoke comes out all over the place. I have a 3 or 4 cords of oak I fell in my back yard last year so i just use big pieces and get it smoking like crazy. My first set of ribs were the best ! ever had! I set the temp and walk away for a few hours Before checking it and the temp sits solid!

2 hours into my first brisket. You can see inside the smoker between the chicken and brisket that is getting a coating from the smoke so im pretty sure its holding enough. 90% of the smoke escapes well above where the meat is cooking.
post #6 of 6
 

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

 

 

Gary

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