Recent content by woodman6437

Thank you for the replies. For some reason i was worried about condensation from cold meat in a warm smoker but it appears there are bigger concerns. It made life a lot easier getting it up to temp empty.

I am smoking three racks of spares this morning for a memorial day bbq. Should I put the ribs in the smoker cold and let it warm up with the smoker, or should I get the smoker to temp and then put the ribs in. I have the ribs out right now warming to room temp. My last smoke i put the ribs in...

Dang, those are some good looking chickens. I think my box might be a little too small to accommodate a double burner. I looked at the one from Northern tools but since I don't have a store nearby I would have to pay full price and shipping to alaska.

All in all it ran well. Held right around 225. Peaked at 239. Took about an hour to get to temp. I think I need a higher btu burner if I smoke anything at higher than 225. I noticed that some of the exposed foam insulation near the upper vent melted a bit, so I will need to line that with some...

Success!

195 and climbing. Probably hard to see in the photo but that is TBS from 3 chunks of pecan. Put a spacer in as well. Thanks for the help. I will definitely look into that burner. I would like something more reliable and tune-able than what I have now.

I think you are right about the chunks. I read a bunch of threads about TBS and that seems to be the common theme. I am using chips at the moment and am burning a pan (medium cast iron skillet ) in about an hour. I might need a better burner as well as it seems my cheapo single camp stove burner...

Fir plywood. Maybe 48x17x22 in the chamber. I've just done some seasoning runs for now but plan on doing some ribs tomorrow. I've been running it around 200 for now. My chips are burning too fast and smoking too much right now (soaked and covered in foil). I think I need to put a spacer between...

It's double walled plywood with 1.5 inch foam insulation. Bottom section is lined with hardi backer and aluminum flashing. Grates are 6 17x20 inch expanded metal. Burner is from a single burner camp stove that runs off 1 lbs bottles. Cast iron skillet for a chip pan. Stole the idea from a build...

Test run of my insulated plywood smoker commencing. At 170 right now and puffing Applewood smoke like a champ.

Bears aren't an issue so much where I'm at, all though it's not out of the realm of possibility. The hose comes up from under smoker and hooks into the burner, so it shouldn't be affected by any juices not caught by the drip pan.

Not my first post but I figure I should say hello. I've been smoking mostly salmon and the occasional rack of ribs in my smoke vault for the past few years. I recently moved back to Fairbanks from the rural western village of Bethel. I recently sold the smoke vault and I am building my own stand...

The plastic surgeon wanted too much money and looked at me funny when I told them I was looking for racks to smoke my meat on. I picked up 6 17x20 expanded metal racks. 90 for the material and cutting and got the leftover material. Seemed like a good deal given that I live in the far north...

Sounds like expanded steel is the way to go. This might also be an excuse to pick up a welder and learn welding. Thanks for all of the replies.

I'll check out the expanded metal. I have an angle grinder. As for oven racks, 17x20 is not a standard oven rack size.I've thought about cutting down an oven rack to fit but I want to see what other suggestions folks have first.