Recent content by jim tincher

I've put the cement board underneath, but am hesitant to add too much, as it's not food-safe.  From what I've read, it's been done both ways.  But that's certainly a concern.  Is there a food-safe form of insulation? The area above is completely open, and I put a rack with a water pan about 24"...

Okay, I'll try the larger holes. Thanks! Here's what the inside looks like with the propane burner.

Thanks. I'd like to use charcoal, but 200 isn't hot enough. And it seems like an external fire box would have less heat.

I built this smoker. I first used the Northern Tools burner, which only reached 225. But that was without any meat, and I'm expecting 100 people this weekend. I know if I put in 40 pounds of meat it won't get nearly hot enough. So I put in a chimney starter full of charcoal, and it only...

Kesmc27, I'm from Minneapolis, so am in a similar weather situation. We're trying to decide if we can just go with wood surrounding the firebox, while still getting the temperatures up to 250 or 300. We're designing a new smoker. Currently, I'm planning to use a turkey fryer with a pan and...