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I am ready to start on my next smoker build. My last one was an all stainless reverse flow offset and i love it!
I am wanting to build a smoker that will be used primarily for snack sticks and summer sausage. So temp control and lower temps are key to this.
Also i dont need anything large...
I got a great buffalo sauce I have tuned over the years.
1/2stick melted butter
16oz Frank's red hot sauce.
1tbs Garlic powder
1tbs ground black pepper
1tbs cayenne pepper
Dash of surgar
Dash of woschiter sauce
Like all good recipes tweak or add things to your taste buds.
I haven't cooked yet, but last night I was breaking it in and running hot to help burn it out and start seasoning it. Hopefully in the couple of weekends I'll toss a shoulder on and try it out
Both of them are made from Schedule 10 stainless which is 3/16" thick.
I made the gusset so the lid would move its shape when I welded the 1/8"X1.5" over to make the lip for a seal
Well I have been workin on it for a year but overall hours probably close to 60. It's all tig welded and 3/16 wall pipe. Smoker it's self weighs 550lbs
I am stopping by to show off my new smoker and get yalls input on my build. I have followed this forum for a while and gathered slot of research on reverse flow oddest smokers, as well as tips on smokin in general.
I went with stainless because I am a induatrial refrigeration service tech and...
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