Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I am thinking of making the difuser plate a 2 inch tall circular tray to hold water and catch drippings, With a 1" drain in the middle or the tray that drops down 1" then 45s out the side of the tank. Then for the diffuser, I can drill holes all the way around the water tray. Maybe a 3" lip...
I signed up for the 5 day e-course yesterday! I also posted some sizes of the pipe I'm starting out with for my first build. I could use any help y'all wanna give on it. Here is a link to the thread. http://www.smokingmeatforums.com/t/117118/5-8-thick-vertical-pipe-smoker-1st-build-too
Thanks...
This is my first time building a Smoker. I have average welding and cutting skills but lots of time to do it. I have a huge pipe with ends on it and legs that was given to me. It is 5/8" thick, 24" outer diameter, and 63" tall. It is old and rusty. How clean does the inside really need to be...
I have 2, 13 year old boys who love smoked meat and BBQ. So I gotta start doing it a little more often. Tired of going to local places that serve dry BBQ/Smoked meats.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.