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  1. got14u

    My latest build

    Here is a smoker I built a while ago. I figure I could post up some pics of the finished product. Here it is each tray is 20x30 inches (over 20 sqft) and there are 5 of them. This was built on consignment and the owner wanted 3/16 instead of  ¼ steel.  The door seals shut with some channel and...
  2. got14u

    Westernsmokers vertical reverse flow insulated smoker build

    Well it has been done for quit awhile guys. I really don't get on this forum anymore. I have updates floating around in other places if ya wanna find it. It really works better then ever expected.  
  3. got14u

    Exhaust pipe damper

    I know you are talking about reverse flows here but smokers in general need a damper. Check out Jambo pits they are only controlled by the damper on the exhaust heck they don't even have intake dampers. And then you have verticals(cabinet) smokers that are also controlled by dampers and intake...
  4. got14u

    **Inaugural western smoker bonanza**

    Thanks mork it really was efficient and the smoke flavor came through nicely. along with predictably temps after learning what to do with these insulated smokers.
  5. got14u

    **Inaugural western smoker bonanza**

    thanksthanks robThanks treegje...I'll have to take your word on the smoke ring, sorta a down fall of being color blind...but I sure can taste it..lol
  6. got14u

    **Inaugural western smoker bonanza**

    Oh ya any where you are !
  7. got14u

    **Inaugural western smoker bonanza**

    Ok here are the final pics....it is still going on 2.5lbs of charcoal, I actually ran it a little hot do to a learning curve..I was figuring 10lbs for 8 hours. It is still going at 230 degrees and has been smoking for 8 hours...Ribs came out great the sirloin is still in. thanks for lookin back...
  8. got14u

    3lb goat rib roast

    There is no marbling in cabrito...it's very lean also treat it like venison...and follow ron's advice.!
  9. got14u

    **Inaugural western smoker bonanza**

    Not exactly but I do it some what the same most of the time...I never cook anything the same way twice..lol
  10. got14u

    **Inaugural western smoker bonanza**

    Well not quit a bonanza but it sounded good...LMAO Here are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the tricks for...
    • got14u
    • Thread
    • Replies: 13
    • Forum: Pork
  11. got14u

    Lang?

    I don't think so...Langs have bars going up the warming box, and a dome over the smoke stack (which is hard to see in this pic). also the handles are wrong.......could still be worth looking at for sure if the price is right I didn't even look
  12. got14u

    Hea Cowgirl!!!!!

    very nice erian.....and good job on rubbing it in...lol
  13. got14u

    Not exactly "Wild" game buit it's not Beef either...

    What kind of cut do you have. and how are you planning on cooking it, pretty sure you are going to smoke it but will you be slicing it pulling it? I would think marinating would do good with buffalo.
  14. got14u

    Need Opinnions!??!

    Just a fyi the spool gun is a joke...It really lacks when welding. I have not personally used it but was told by 3 difirent guys that all have 20+ years in welding...nice to see you got the hobart. good luck on your future builds.
  15. got14u

    Replacing Thermometer ~HELP~

    needle valve might work good for ya...not real sure about any other options as I don't have a smoker like that.
  16. got14u

    Westernsmokers vertical reverse flow insulated smoker build

    Wheels are on doors are done. Tomorrow I should be able to do the racks and handles...then I will only have some clean up and cover for the smoke stack along with a little paint...but I will burn it off and season it first..this has 17.5 sqft of cooking area. 5 racks that measure 24"x21" . it's...
  17. got14u

    Hunks of metal.....

    Keep looking at them and you will eventually...lol
  18. got14u

    thermomters

    Mavericks are what most people here use...just punch it in to any search engine and you will find 2 diffirent kinds to choose from. One does food w/both probes the other does food/smoker temps
  19. got14u

    propane tank cut

    wow...that's why I also said if you know for SURE it has been open for 10 years....either way pick the safe route for sure.
  20. got14u

    Replacing Thermometer ~HELP~

    these are a pretty decent one here >> edit there are also very nice tel-tru therms here >> http://www.teltru.com/p-317-barbecue...inch-stem.aspx hope this helps both are good I would say the tel-tru is more top of the line but you will also pay for it....you can calibrate either of them
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