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Thanks, RW. I was kind of thinking to put a hole in the 4" space between the doors so that the probes can be placed on either grate and the controller can sit on the service platform (when I build that darn thing). Does anyone have any pictures of where they put their "hole"? Thanks again!
A quick question; do most people drill a small hole in the cooking chamber to run the digital temp probes through? Seems like going through the side of the door would cut/bend them. Thanks
I took my firebox, turned it on its top, then put some spacers on the inside of the box on the plate, laid a plate in there and welded it. It keeps a lot more heat in the firebox rather than radiating out the top. More heat in the firebox=more heat to the smoker. Here's a pic.
I fully welded...
Howdy, nice start on the firebox. I really looked into Johnson smokers and almost bought one before I decided to build my own.
You might want to consider putting a double plate at the top of the firebox with a 1/2"-3/4" space between. I did that after listening to a few people on the forum and...
I agree, lots of different pics with the size of cooking chamber, where the reverse flow plate is, opening from the firebox to cook chamber. The good folks on here can help you out.
Keith
The end result, and it was good!
You might want to try this one! Be careful on the penos and such; our mouths are quite numb after the things that we eat on a daily basis!
Keith
Howdy! I think that people are going to tell you to practice, practice, practice. Sounds like you got some things figured out. I just cooked on my reverse flow for the first time this weekend and it's different from what I'm used to. I think the practice will be fun and delicious though. Good luck!
Preparing the first q on the pit.
My first fatty, and it is a taco fatty.
1/2lb 90% lean beef
1/2lb chorizo sausage
Mixed up and flattened in a gallon zip lock bag.
Bacon lattice. I'm using a loose weave. The chorizo is soft and would like to hold it together.
The ingredients...
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