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  1. kmmamm

    help with vents on 250 gallon RF

    I have gone to using this design for all of my builds. I calculate the total required inlet, add 10% and divide by 3. Then select appropriate sized square tube to give required openings. Inlets are positioned on door so that lower one has 1-2” of available opening below the fire grate, the...
  2. kmmamm

    Low Temps - Have Idea - Need Advice

    Hey Ringer, based on what you reported about previous temps, I suspect you may need to use more fuel and allow more time for the unit to stabilize before adding anything to the cc. Most of the units I have built require between 45-60 min to stabilize after the coal bed is well formed. Once...
  3. kmmamm

    Low Temps - Have Idea - Need Advice

    Ringer, pics are nice, but please provide a little context around the history of your smoker. How were the temps on previous cooks? Was the cooker loaded with cuts of large, cold meat before it had had a chance to stabilize? What about the ambient conditions? Cold, windy? Type of fuel...
  4. kmmamm

    Bradford pear?

    Oh heck yes, it is an excellent wood for smoking. I have used it many times, produces a light fragrant smoke that pairs well with light proteins, just be sure it is fully cured! Don‘t be spooked about the fruit being not being fully editable, it has no bearing on the quality or safety of the...
  5. kmmamm

    Aging wood?

    Curing time is variable and directly related to humidity level, air flow, species and size the pieces. Perhaps the most important factor is airflow. In this part of the country, a good rule of thumb for dense grain hardwood is to allow at least 7-12 months in a well ventilated stack.
  6. kmmamm

    what kind of wood should i use

    Olive is a great wood for smoking most meats, maybe a little heavy for lighter proteins like fish and young fowl. Grape works well, but seemed to burn pretty fast as compared to hardwood. For lighter protein, see if you can locate some citrus wood, doesn’t really matter what kind, they are all...
  7. kmmamm

    Is this mold or dried up water? Help!

    I agree with Bthurston, it sure looks like mycelium. A common wood fungus, it will have absolutely no effect on the fire, smoke or flavor.
  8. kmmamm

    Featured Smoker Build from old boiler

    How are you set for machines and tooling? Building a safe, effective burner 30” in diameter is not nearly as simple as it sounds and probably not a practical endeavor without some pretty expensive equipment and lots of practice. A far simpler and more cost effective solution would be to use...
  9. kmmamm

    Need cad files for machine shop

    Is there a junior college close by? If it has an industrial arts program, speak with the instructors, most likely they would be happy to assign your project to students. The instructors around here are always looking for “real world” challenges to give their students.
  10. kmmamm

    Featured Smoker Build from old boiler

    What kind of condition is the boiler plate in? I have passed on some that were heavily scaled and/or severely rusted to the point they were not worth the time and effort of cleaning and trying to salvage . Are you planning to make this a vertical unit or laying it on its side and going...
  11. kmmamm

    Need some wood related help

    If you are looking for white oak, check your local big box home improvement or garden supply store for used wine and or whiskey barrel halves. Most aging barrels are made from white oak. They may be charred on the inside, but that will not effect how they burn (smoke) and any residual...
  12. kmmamm

    First 80 gallon Reverse Flow build

    Since the exhaust stack is set up for a reverse flow, it will probably work better if you ditch the tuning plates and install a solid plate to direct heat and smoke towards the back side and then flow across the grates. The reversal plate Is generally used to catch and drain moisture and grease.
  13. kmmamm

    First 80 gallon Reverse Flow build

    You probably will want to get the tuning plates mounted so that they set above the firebox opening . Otherwise you will have a hard time controlling the cc temps. I would suggest installing a permanent deflector plate about 8-10” just over the top of the fb-cc opening. Then reposition the...
  14. kmmamm

    Can I use this?

    Sure looks like an oak. If I had to guess it is red or maybe burr species. A nice all purpose wood that burns hot with medium smoke profile.
  15. kmmamm

    Can I use this?

    Looks like it could be oak. A good picture of a couple pieces with bark still attached would help. Looks like it came from a dead tree...some of the splits are kind of pithy you probably will want to save those for the fire pit. Even though the tree was dead and it is split, I suspect it may...
  16. kmmamm

    Small patio reverse flow smoker design and build.

    Keep in mind you will need the same volume as the fb-cc opening on the opposite end of the plate where it rises into the main cc. Given the rf plate will need some degree of fall to drain grease and excess moisture, the rf plate will be mounted higher over the fb-cc opening and taper to a point...
  17. kmmamm

    First 80 gallon Reverse Flow build

    The pics of interior don’t look too bad. If you have access to a pneumatic needle gun, use it to knock off the large scale rust and then hit it with a number 80 flap wheel, wipe down with mineral spirits until clean, dry and then season with canola oil....do not paint interior.
  18. kmmamm

    Smoke sausage wood

    Will work, recommend the cherry is fully cured. I tried some once that wasn’t fully cured and it imparted a bitter flavor. Used the same wood after it was cured and no issues.
  19. kmmamm

    Anybody used pear wood

    Pear is a delightful wood to smoke with. Very aromatic, light smoke profile similar to apple, great on light proteins and vegetables. Just be sure it is fully cured before trying to use it.
  20. kmmamm

    500 gallon (i guess reverse)

    Nice job, how did you end up securing the smoker to it’s trailer? Also, what is the tube located on the lower backside (opposite doors) of the smoker used for?
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