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  1. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    I am starting to lean toward what you have done with the shelves. What do you think of adding the roof idea - think it would help? I am going to start the fire box this weekend - do you think it should be on the end f the tank or in the back in the middle with opening on each end of the floor...
  2. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    When you want to do a pork shoulder for example on your set up - do you have the meat on the shelf or do you run a rod through it so it rotates? Is there really an advantage either way? Pick your brain on this idea -  Do you think it would be beneficial to weld in a solid ceiling  to the top of...
  3. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    Ribwizard - how do you use your rotisserie when the shelves are removed? Do you replace the shelves with rods or just use the main cener rod?
  4. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    That is a good idea, I will have to plan how to drive three rotisserie front to back from one motor drive. I also like your set up with the removable rotating shevling. Stll exploring all options and helps to see what others have done with success.
  5. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    The rotisserie motor drive is advertised as having the capablility to handle 100lb. I would not want to handle 100 lb either, but would like to do 2 -3 pork shoulders at the same time - that will be hard enough. I figure that spanning the 60" tank I would rather have the extra capacity.
  6. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    I found a rotisserie motor - Wondermotor  High Torque gearmotor 12V dc 5 rpm for $170 plus shipping. This will support up to 100# of meat. Will need a flexible spider shaft coupling which McMaster has for around $7.00. Will need to make the rod and add pillow block bearings and the pcs that ...
  7. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    Anyone have any ideas on a home made rotessere? bad spelling I know
  8. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    Thanks for the reply ribwizard, I thought there might be an O2 issue with the fire burning. It is easy enough to make a home made pipe burner that I may add it. It can be used as you described.. drying and finishing the cooking process after the smoking time is compete.
  9. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    Is there enough oxygen in the smoker to enable the proper burn?  If there would it be better to have the burn pipe below the plate or above?
  10. jcweis1

    275 gallon smoker internal ceiling?

    Hi all, I am starting a 275 gallon reverse flow smoker. I was just thinking of all the wasted space at the top of the 275 gallon smoker. If I welded a ceiling at the top of the door, would that not help with heat and concentrate the smoke around the meat? Just wondering what everyone thinks...
  11. jcweis1

    WANTED: information on adding supplemental heat to a smoker

    hi all- looking for detailed information on adding supplemental heat, rotisserie and grill option. I am starting a 275 gallon oil tank reverse flow smoker. I have the doors installed and before I add the partial floor I would like to see how others have added an additional heat source other than...
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