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I dont really know the technical answer of how it restricts the air flow but here is mine loaded with 17 pork butts. It's all it could handle and I had no problem holding temperature even with all this meat on there. It was a concern of mine originally but not anymore.
I seasoned a couple nights ago and tried my first smoke yesterday. I've got some kinks to work out but overall I am very pleased. Once I got it to temp I think I used 4-5 sticks in 4 hours. I have a wedding to cook for in 4 weeks so I'm more focused on getting this thing to run so I still need...
So I had a pretty good weekend working on my smoker. Sorry, I am terrible at taking a moment and taking progress pictures. I got everything put together pretty much, all I lack is adding the smoke stack and a lot of weld/detail cleanup and I can run it. Then I'll worry about a shelf.
One thing...
Got it all welded up. I didnt put a lip on the fire box at the bottom of the door so I can pull the ashes out as I smoke. Also, just makes for an easier clean up.
So looking at the fire box I will weld the CC on the left side of the fire box. I am going to cut my vents into the right side of...
Starting the fire box.... putting my door on the front side, makes more sense how I will have things set up, and the vents on the end opposite the CC. Here goes nothing!
So I moved on from the tank. I've got steel ordered to start building my fire box this weekend.
Next question, I am thinking of going flat black with chrome accessories. If I decide on this for a smoke stack do I need to add some length due to the curved end? Also, how important is it to have...
So I found a tank to save myself some fab time but I have a couple concerns.
First, the tank is just a bit small. My calculations came up with 10,749 for the fire box. This tank is 10,050 cu.in. is that a concern?
Second, for the fit it shows a segment hight of 10 which would put my plate 2"...
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