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Recent content by jim williams
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Good afternoon Bruce. I have followed Wes into directions that cannot be thanked enough when building a brick smoker! I have personally used 1/2" wide X 1/8" thick Lavalock high temp Nomex gasket mortar seal on each door. This works great for about 2-3 year span and replace, but depending on...
I tried the knock off ET 733 replacement probes and they were outta this world (12-15* off) from being correct readers !! THEY SUCKED. I will never order a knock off again, (good luck - bad luck) just don't matter when I depend on a good tool as my therm.
Sorry I was late but just ran across...
Hello Scott, If you need them assembled this will work, thanks for the share.
However I built my own doors of 1/4" plate with 3/16"x3" frames from angle iron. I have about $2,200 total invested in my smoke house. I have approx. $450.00 in steel materials. My firebrick was $2.50 each here in...
Go for it Seth! Make sure you have your outside measurements correct and dig a footing as deep as local frost depths. This looks to be of multi-use. I will watch ya build.
LOL Wes!
I only suggested because it stained my granite crescent above my smoke box...LOL I do agree it gives it an aged or rustic look if you will and is fine. One other reason I thought it needed sealed is I studied the intake and exhaust to make a pattern of heat loss or gain for my smokes...
Good afternoon Chris,
My intention were to follow Mr. Walters design and after starting the build it was getting to tall for my area. I had decided to take the bottom (hot box) out to lower the height of the build. Therefore, decided to build a smoker/grill with the option of cutting a hole...
Welcome Jax.
a) Do you want a permanent smoker on the ground? (permanent residence)
b) Its a great investment if you enjoy smoking!
c) Nobody needs, they want and is a hobby or purpose for Family or Friends.
d) Check building codes, does smoke disturb neighbors? (city)
e) Your last...
Thanks MR! I have my first run with a 14lb. wet aged going in this weekend, did you season and wrap over night and let get to room temp??
Yours is outa-bounds!!