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You Show me Yurs...I'll Show Ya Mine...Pix

post #1 of 28
Thread Starter 
In my recent OTBS nomination, gypsyseagod said that I needed to work on bringing in more pix. Now, I know that this is coming from a 'boyz fan, and that explains a lot to me. But today the old girl got a bath. She's been working real hard lately and really needed to get hosed down. See'n as she's now presentable, I decided to record her for posterity. She's done just about everything that my imagination could throw at her. Well, I,ve dreamed up a few more, but that'll wait till next weekend...

First shot. Sitting bolted to her base. Threw out the POS thermo and added a calibrated 3" door thermo. Base is ply and 2x6 with locking casters. Really easy to move around and gives me a shelf to hold my smoking chit (accessories). ALL hardware was changed-out to stainless.


Right side. 2x4 holds two Maverick dual-probe units and a rain hood for all-weather operation. Can't really see, but there are four holes drilled in her right side for probe wires in to each shelf level. Added a threaded eye-bolt to hold up the regulator.


Left side view. Chain holds her door open against the handle in the wind while spritzing and changing chunks over.


Inside view. I took out her chip stand and water pan mounts. Added four threaded rods and supports made out of 1/8 x 1 steel strip, from the Depot. Ultimate adjustability...


Better view of supports.


Wood chunk pan made out of steel cake pan with teflon coating removed.


Water pan.I use an Anchor-Hocking pyrex pan. HEAVY. Much more sturdy than a Dow-Corning pan. Haven't broken it yet, and have another one in the kitchen for a backup. My wife doesn't know it's a backup...shhhh.


Shelves in. You can see the holes for probes in the side.


A view of the Yuengling that is a so necessary part of the experience...before, during, and after...


An experiment:



Now gypsyseagod, I know that you're a hard man to please because of your 'boyz shorcomings, but how about them PATS??? 5-0 is a good thing, right???

I need a name for my working girl. She's all prettied-up and ready to work. Any suggestions on names???
post #2 of 28

The photo's are excellent. On photobucket if you click the [IMG] link under your pic' it will show the pic in your post ....... Does that make sense? PM me if not.
post #3 of 28
Thread Starter 
10-4 and thanx. Next one.
post #4 of 28
Nice job Steve!
post #5 of 28
Good pic's and great mod's, McGyver would be proud !!!
post #6 of 28
lol-great shots & mods and yes, 5-0 is a great thing( luck was a lady last night)what a game.... they won't get away w/ that again... good job on the smoker steve.
post #7 of 28
Nice job on the mods and the pics Steve! PDT_Armataz_01_34.gif
post #8 of 28
Awesome pictures steve, now you got my wheels turning on some mods for my own GOSM. Those trays you have in your experiment pictures, were did you get those? I have been looking for something just like that.
post #9 of 28
Thread Starter 
I'm a little fuzzy on exactly where I ended up getting them because I looked around a lot in deciding what I wanted. The water pan is an Anchor-Hocking pyrex, and it is HEAVY. I either got it at Walmart or Publix (supermarket). The Anchor-Hocking is much more sturdy than the Corning pyrex equivalent. As long as I don't drop it, it'll hang in there.

The wood pan is a standard 9" or 8" steel cake pan available everywhere. Just be sure to take the anti-stick off it. It does not burn off. I put it on my 200,000 btu burner, got it red hot, and it did not come off, so I took it off with a rotary wire wheel in my drill. Wear breathing protection when doing it!!!

OnceI got the pans and support squared-away, it was jusat a matter of adjustment. The bottom of the wood pan is at the same height as the standard. It ended up with about 1-1/2" of space between the top of the wood pan and the bottom of the water pan. This spacing is a good compromise between letting in enough air to avoid creosote and flaring up the chunks. I soak my chunks.

Hope this answers your question. If you need to know more about my learning curve on this, ask or PM, I'd be happy to help.
post #10 of 28
Ok Steve, how about this for a name for your smoker: Pig-Tails & Lace
post #11 of 28
Thread Starter 
I like it. There's a place near here called Show'n Tail. Maybe I could leverage off that.
post #12 of 28

Wow!!!!! I have the basic version of that smoker...the ideas you've given me with those pictures...I like the adjustable chip pan. Thank you from a newbie.
post #13 of 28
Nice mod! PDT_Armataz_01_29.gif
post #14 of 28
Great lookin job there Steve...what are them bacon wrapped thingys..I am salivating all over my keyboard lookin at em....

BTW yer a brave man using that pyrex as a water pan...one of them blew up on me in a zillion pieces when I took it outa the oven(with a roast in it) and accidently splashed a drop of cold water in it....kablam.
word to the wise.

Looks like a "Elvira" to me.
post #15 of 28
Thread Starter 
I had a pyrex pan that I was using as a wood chunk pan and got a few drops on it while I was topping off the water pan above it. Just about blew up. It was the lighter Corning version. That's why I went to the steel. I did a quick experiment with bare aluminum, because it was the size I wanted and had no coating, but I sensed that it was starting to get soft. Then I tried some stainless pet-food bowls with no coating, but couldn't get a shape I felt comfortable with. I found these heavy-gauge steel pans in a couple of places, they were the right size, but had a coating. I tried to burn that off with my big Cajun Cooker, but the coating doesn't come off even when red-hot. Rotary wire brush in a drill with breathing protection solved the problem for good...

Haven't had any problems with the big, thick, heavy Anchor-Hocking water pan since July. It's been used at least once every week since then. Knock-on-wood...

Once the components seemed solid, it was just a matter of adjustment.
post #16 of 28
Thread Starter 
Bacon-wrapped things are ABTs.
post #17 of 28
I always liked "Squeels on Wheels" for a name... PDT_Armataz_01_05.gif
post #18 of 28


Steve I'm new to all this and get lost in the acronyms. They really need a glossary here for newbies listing them.
So what are ABT's??? I've racked my brain 4 a long before I ask you. PDT_Armataz_01_30.gif
post #19 of 28
ABT = Atomic Buffalo Turds

Pepper (jalapeno most common), stuffed with cheese (cheese and other ingrediants of your choosing), and wrapped with bacon (some put rub on and others don't)
post #20 of 28
Thread Starter 
What he said. They really should be done a little more than what is in the pix. These were thick-slice; I use regular-slice low-sodium now.

Usually, the seeds and inner membrane are removed to avoid massive heat taste. I cut them in half length-wise. Cut out the center (do this under running water -- your lungs will thank you) and stuff with some kind of a sliver of meat -- smoked or not -- cream cheese/regular cheese/spice mixture, and wrap in bacon. Some wrap around, I now wrap lengthwise. Whatever floats your boat. The possibilities are endless. Do a search here, or on Recipezaar.com
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