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Do you have some type of drawing with the dimensions ? Might be a little easier to start there first. Your fire box is going to be your hottest spot to have to worry about any real warpage issues, after that it's all about structural integrity. Heavier isn't always better! A-36 is alway A-36 and...
IMO, it all boils down to what is the most user friendly for you? Sometimes you have to take a little of the bad with the good.
For me, I would consider making your larger door and having a smaller door built inside of it? Kind of the best of both worlds!
Welcome to the SMF oggy! A little more info on what you would like to build would be helpful. Are you trying to copy a curtain type smoker? If I knew more about the size of your smoker and the ga. thickness of material you have available to use for your build. I would have a little better...
Tastes even better than looks. I can't wait to get some homemade thin crust pizza dough underneath it all, I am getting a little hungry just thinking about it ! LOL
Thanks JJ for that info on being able to freeze some of it, the ambient temps here is starting to drop below 0, space won't be a problem for another 6 weeks according to the fury ground squirrel's prediction today.LOL
I had already thought thru the whole fall through the oven rack dilemma...
JJ question for you, once this pizza dough is cut into 6 pieces and stretched out into a 12-14" thin pizza crust, could you freeze them and take out later to build your pizza extravaganza ? Since the thin crust pizza dough was frozen flat first, then could you place it directly onto the oven...
Thanks DS, Amen Brother on a full smoker is a happy smoker ! I am a little busier then I would care to be while still trying to get all my Fresh Pork processed, so my sausages are not all that uniform and the poor quality of the cell phone for pics don't help either. LOL
I been trying to...
Thanks JJ, will have to give that a whirl, looks to be so simplistic, I might even be able to pull that one off ! LOL I have some slow active Yeast, but it isn't used for making bread!
Thanks Mark, The taste and flavor was Amazing ! I think I scored big on a good recipe. I agree with you on the collagen casing, what you gain in strength you sacrifice on the whole Snap, Crackle, Pop ! experience.
"Standard or norm" You have no idea how far I am outside the box with what...
Ok, thanks. I am very picky on what I feed my hogs so even one of my 3 yr old Sows still has very awesome fat quality for using from an older butchered Hog.
I guess it kind of boils down to, you get out of them what you put into them. I will promise you, I am not making any money from having...
I will start with a pic of what I had for this morning's breakfast! LOL
My old flip phone camera don't take the best pics, so bear with me because of the bad lighting and shadows.
Next pic I was finishing up some large hogs casing sausage.
So now this is where the fun started for me...
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