Search results for query: Smoker builds

Hi there and welcome! This is a cool project. I don't have any real help from building a smoker like this or figuring things out for a catering operation but I can tell you that I have done tons of work on the MES 40 inch models (Masterbuilt digital Electric Smoker) which might translate a...

The process of smoking meats and creating a smoke ring or getting meat to intake smoke lasts until the stall temp which is an internal meat temp right around 160F. At this point the meat effervesces or perspires with internal juices, at that point smoke stops penetrating the meat. Some people...

Welcome from ND. May find some useful information here; https://www.smokingmeatforums.com/search/7502618/?q=Smoker+builds&o=relevance

Thank you for the warm welcome. It's a great and informative site. I learned a lot already from reading other's posts. I look forward to the [delicious] journey. Cheers

I have been on a pork w/Montreal kick as of late. The salty and peppery savory flavor has treated me well. I decided to try a whole butt that way but I amended with some granulated garlic. On a cut of beef this builds a great crust and what a shocker, it did the same for pork. This shredded...

I finally have pics of the finished smoker! I have to admit that I've procrastinated a little - mostly because painting is my least favorite part of the whole smoker building process. But I prefer the look of a painted pit over the rustic bare metal look...so I finally got around to prepping...

I got this double door freezer handed to me for free this week... after countless hours this week researching smoker builds I'm leaning toward doing something like 2 oven elements at the bottom hooked to a PID controller of some sort and a smoke daddy or similar product for the ability to cold...

I will mainly be using it for a Smoker, but i like the convenience of having a fireboard on it so i can momitor the cook an adjust temps on the fly. I also dont want it cabinet style, i would mimic smoker builders offset that he builds the rectangular looking one, i think that with a HD...

Can't help you out with your question though. Have you tried the search function here? Or went to the sub threads on smoker builds? Know there's been alot of threads about this. Otherwise, maybe Joel @seenred can help you out... he's built a couple smokers Ryan

I appreciate the link, was looking for the answers to my specific questions on previous forums, didn’t see any on lid opening/size. Any guidance is appreciated!

...that rancher wants to have it as a culvert on his property and is trying to find a way to get it moved........... Its virtually impossible to get a pipe like that in my parts without parting with large amounts of $$ and I know I could clear 2k in smoker builds......I would be making a phone call.

Thank you for this reply! And apologies for drifting away for a couple months. Your ID as a "Tailgator" is spot on. I ended up sending a inquiry to Horizon Smokers' general customer service inbox and got a quick response from Steve. He confirmed that the smoker is a "12" Tailgater" with a "lift...

Well it took about 4 days in total but, my fridge smoker build is all done except for the paint. I was curious if anyone who has done one of these builds ever put any safety features on them. Something to shut the unit down if there is a fire or extreme heat inside the cabinet ? Or anything else ?

Welcome from North Dakota May find some useful information here. https://www.smokingmeatforums.com/search/7307533/?q=Smoker+builds&o=relevance

Nice smoker and also . I'm with you on the quick builds that really never are. The Kraken sounds good . Have at it , and post the results. David

SmokinEdge and realdocBBQ, this is a lot of great information. I fully agree with not limiting the exhaust and controlling temperature from the fuel source. I like the idea of more, rather than less, airflow. I also like the idea of running a 3' stack. One of the comments SmokinEdge made...

Thank you !

I'm having an offset smoker built, and I'm checking my numbers on the Feldon calculator. The calculator says I need a 45.25 sq. inch opening. My builder thinks this is too small. I have read good reviews on the calculator and think I should go with its number. What are the thoughts of forum...

I'm with @SmokinEdge in most ways. I usually run an unrestricted exhaust. It really comes down a lot to preference, how you want to run your fire, etc. I like a higher flow, convective cooking environment in the cook chamber. Using a damper on the exhaust does have some advantages, though, if...

l,too, am late to this, but a WSM in a pile of debris: Score. nice work on the refurb. Looks fantastic. By now you have likely cooked enough critters on it to have it seasoned enough. Frankly, I’ve had 6-8 smokers and an 18 and 22 Weber kettle(technically I could claim 9 or 19). But who’s...