Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Unfortunantly, you can not cook a brisket by time but internal temp. I have a 5lb brisket that took 4 hour and then another that took 8 hours (no joke it was not thanksgiving and missed the dinner by 3 hours :). i would plan on starting it as early as possible as if it does get done early you...
Question, why not make it simpler and have the smoker/heat go through the big tank then into the vertical box then out the smoke stack. I know you want to be able to use one or the other but the calculations and draft change for each one. if the fire box is too big for one then the draft would...
We you able to use the calculator that i posted on you last thread?
Looking at your drawings I dont see why it would not work. You just want to make sure you vents and smoker stacks are big enough to accommodate both chambers.
Keep posting pics as the build develops.
William
Greetings,
Here is a link for a build calculator that works great. We used this on our build and it worked great.
http://webpages.charter.net/tomchism/Dodis%20Calculator/
click on the link DODIS' BBQ Smoker ratio form .xls
Also this is a link of the build we just did hope this helps...
So here comes the first of the meat off of the smoker.
Some ABT's are a must...
Pork spare Ribs....
Beef Ribs....
Pork shoulder and Brisket still to come...
Greetings everybody and Happy new year!!!!
Today I would like to share the new smoking rig for Flying Pigs BBQ (My Dad's new hobby). This is a custom Smoker out of 98% recycled material (the only thing bought new was the angle iron). It is a 250 gal propane tank with a 60 gal air tank as a...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.