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This is great help everyone and seems fairly straight forward. So to summarize, move exhaust to back, insert baffle plate, build rib box on front with a plate to open and close access to rib box. And if I want a holding box build it over the fire box with no smoke access and it should stay...
So this explains a lot. So the box at the front is a holding box and the one at the back is the rib box? This is pretty much what I want to do. So how do I convert the cc to reverse flow?
So the inside is just hollow with one grate I can probably fir 8 pork butts or 5 to 6 brisket on. I want to build a box with 6 racks that will fit 6 racks each. Not sure which end I should weld it to. Welding it over the fire box seems like it might get too hot? Also wondering what's wrong with...
So I have been looking for something like this for years near me, in Canada. Not very common up here but i found it in a farmers field a few blocks from my house. I want to add a rib rack, but dont want to jump in before i get some advice how to do it right. Ideally i would like to get 2...
A couple other things i have been wondering:
should i insulate the inside of the smokehouse, as horse trailers are made of sheet metal ?
should i have the firebox in or out of the smokehouse?
if i line the inside with cedar will it take temps of 275F without catching on fire?
Thanks Dave. Yes, it would have to be completely gutted and painted. I have seen kitchens built in horse trailers, but i just want the smokehouse in it. I think it should work but wonder if there is something i haven't thought of.
I own 2 large catering companies. I would be happy to answer any questions you have. To answer your question though, 10 seems low but would depend on what is included Everything costs money including you. Figure out you cost per plate and times by 4. That will give a very rough idea where to...
Ok, I really need some quality input here. I have 2 catering businesses and do a lot of ribs, brisket etc and need a bigger smoker. I it is more convenient for me to build a smokehouse on a trailer than on the ground for a few reasons. I have been thinking of building one on a flat deck. But...
Thanks for the advice. How often should i be mopping? I don't actually have a smoker. I am using my trailer grill. It is 7 ft* 2ft and has lots of room for coals, although it seems to go through the wood and charcoal fast probably because of the open space under the burners. But i can...
I need some advice on rubs. I have a rub recipe that I like but after 6 hours in the smoker (spare ribs) the rub is still grainy. I mop every hour or so with a beer based baste but the graininess is still there. Is this normal or am I missing something?
Ok, so I am new to this so sorry if this a stupid question. What are all the blocks for in the ground? Is that just because your ground was doff and sandy? If I build one on concrete do I still need that much of a base?
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