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Firebox steel...I keep reading that the thicker the better and that makes sense...but would there really be significant difference between 3/16 and 1/4? My CC is 3/16...so is it really worth the extra money and weight to build the FB out of 1/4" plate?
Next question...FB to CC junction. In this picture...the inside of the firebox is orange, the top of the FB is yellow, and the inside of the tank is an off white:
I'm planning on leaving the top section (yellow) in place. Perhaps a good place to put a pan of water? Since I will also put a...
I'm no expert...but if I had to guess I would say that is not a smoker but is in fact a grill. Perhaps that access port on the left is just ash clean out...?
The two places I've checked don't carry full sheets. A 2' cube should use a full sheet so I wouldn't even have to worry about storing anything :) More telephone calls tomorrow....
:O I'm not talking a full sheet...this was just 24x24 for 60 bucks. I need to call around some more...there virtually steel mills in my back yard...don't understand why the cost is so high....it's not like I'm living in Argentina ;)
Thanks for the replies guys!
Hey gang...wondering what everyone is paying for steel these days...I'm looking at 63 bucks for a 24x24 1/4" steel plate. That seem reasonable to what everyone is paying?
Ok...now you've thrown some more confusion my way :)
A turkey is not a common cook for me...and usually only one...I'd likely just cook it in the WSM. What I am really trying to accomplish is the ability to smoke a higher quantity of packer briskets and pork butts. So it might make more sense...
Yeah...the larger bottom would mean more room to get arms/hands in while moving around. Even 5" on top...I could run ribs, chicken, maybe even a brisket up there.
Yep.
Would you (and any others) rather have a 6" main and 5.5" cooking space....or better to go with 6.5" and then a 5" on top? I worry that dropping down to 5 on the top would relegate it pretty much to ribs only....and for some reason I'm struggling now to picture how thick the brisket...
Top cut was made last night...but no other cuts to the door have been made.
Agree that 6.5 would be better but was just trying to keep the relatively close. Maybe I go with 6.5 for the main and then just relegate the top for ribs and brisket? I'm coming off of a WSM so no matter what this is...
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