Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
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.
No safety issue that I can think of. It's just all the other considerations (I'd call them problems- you might call them "challenges) that come with trying to turn it into a functioning UDS after you get it stood on one end. Get on with it- could be a super cool project. Good luck, amigo.
I wouldn't. But you did not say what size - guessing 250 or 500 gallons. Depending on the diameter and length, you might have the makings of a decent horizontal grill- and those are dandy. Or an offset if you have some fabbing /welding skills and can add a firebox and stack. Sounds like...
Not a fan of the "true" overnight cook. BUT - can and have started a brisket at 2:30... napped until I took it off at 6:30- wrapped and let it finish 2 hours later in an oven then about a 2 hour rest.. Lost no sleep over it and had it on the table @ noon. Happy family /happy cook
If the CC is constantly leaking smoke out of the door, is chimney flow the logical issue? Should I add a second 2" stack?
I'd add a 2nd stack or just go with a single bigger diameter stack A bit of smoke leaking is no big thing. But if it's annoying- you need a bit more draw. Feldon's is...
Only problem I see is your firebox is on the "wrong side" j/k
For me (and a lot of others) there is nothing magic about 225 degrees- not holy, not sacred, not the one true way to BBQ nirvana.
That being said- it's your heat, your meat- you want 225? Go for it.
I'd suggest going with smaller...
A cool looking build! That's a heavy beast to be rocking back on two wheels like a dolly- be careful. I'm looking forward to you telling /showing use how good it cooks.
I will admit to being sort of confused by glass doors in smokers- I think all I would see is ....smoke. I've got a really...
Me personally? I use a coal fired UDS and would have it no other way. The electric version you are shooting for will be "set it and forget it"... my unit is very close to that. I have 2 grates- and find that 99.9 percent of my cooks can be done one one grate. Getting to the lower grate if...
Don't get anal about how "sealed up the lid is. Where you see "leak"- I see "a tad more exhaust"
TBH it is really just gonna matter when you shut the drum down and try to snuff /save the coals.
If it's not too warped, you can set a pc of plywood and a weight on top to make it flatter...
I like the idea of your build. IF I ever find myself hip deep in free steel, I'd like to mimic your design- except for double wall/insulating. I live in North Texas- doesn't get too cold and in the summer the first 100degrees are free :)
On the vertical smoker, everything I've read has...
No risers, nipples, caps or ball valves on mine. 3 3/4" holes - cover or uncover with flexible sheet magnets as needed. Nope- not sexy. But I have unlimited control- can see exactly what I have open or don't- and I don't have any problems with pesky leaks around those pipe joints. Adding...
At home- I have some saws, angle grinder, couple of drills. yep- pretty meager- I know.
At work though I have access to plasma cutter, a shear that will do 1/16", small brake that will do about the same, arc and mig, forklifts. Sounds good- except I have no welding skills- getting my buds to...
I don't think I've seen a combo quite like this before... interesting. I hope it works like you envisioned- I'm a big fan of both smokers and pizza. I'm not sure that cobbling together a smoker that *most* folk run at 225 (not me BTW) would be the best heat source for a pizza oven that wants...
A Very good read Trippy! Thanks for taking the time with me. You are quite correct. I need to widen my search and lower my expectations a bit if I'm to stick to that tiny sum . I do watch Craig's list pretty intently BUT I see where there are a couple of restaurant supply re-sellers pretty...
Thanks for the reply- I knew I was being a bit vague when I mentioned "limited budget". It may not be realistic- but I'd not want to put more than $200.00 into it. I could probably go a 100.00 more. Think of this as a self imposed spending limit and work from that. Setting a bar that low...
I'd love some insight from the more seasoned members. I have seen several builds on this and other sites- and they all have their relative pro's and con's.
My biggest question: Why - with almost unanimity- are they all "insulated"? I'm probably 100 percent of base but - but if you live in a...
Hello all!
Been lurking on the forums for a bit- liked what I've seen. Decided that being a member might not be a bad thing.
Me? I live in the Dallas /Fort Worth area. Married for over 30 years - 2 kids have their own families but still live close by. Got bit by the BBQ Bug about 3 years...