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Easter was like a week back, we decided on a last minute smoked brisket. (This was the first brisket we ever made ourselves) We followed the same steps that another forum member has shared with us (Emad Elazhary)  Started the smoker at around 6:00 pm and a friend started documenting the event...

Hi Stanley, Looks like you are going to smoke a lot of meat :) I was just curious; what kind of welding equipment are you using? Regards,

Looks just beautiful Chicken is easy enough, and cooks fast My favorite way of doing chicken is the "beer can chicken", this way all the fat just melts and drips off. I rub the chicken from the inside and outside with magic rub, inject the meat with beer or marinade then smoke them till the...

Chemical/process Engineer

I used two aluminum ducts, each is 5" to connect the two barrels. Now I can easily go over 350F

I've made the beer can chicken in a smoker twice. One time I injected the chicken with butter and beer mix using a 20cc syringe and a 16 gauge cannula. It came out perfect.

That looks excellent

That is great Now you can start smoking some meat :) Learn how to control and tame the temperature along your CC and you are good to go

We cut the meat into chunks and served it with a side of spiced rice made with chicken soup and salad. Maybe next time I will pull it like you said and make sandwiches, I assume that this much meat would make lots of sandwiches .

You will love the taste of your own smoked meat more. I started smoking meat a month or so ago, since then; I am smoking meat every Saturday. My first batch was chicken wings, they were easy to do and quick. I just threw them inside (face down). Kept the temperature at 275F and 3 hours later...

it was very tender and juicy. we thought we would need a knife to debone it, but when we unwrapped it; the meat has pulled off the bones alread and we just pulled the bones out. I am going to be doing this again soon for sure. 

For easter holiday, decided to try out a veal leg. Smoked it on acacia wood till I got an IT of 170F. Wrapped it in foil with some fresh made BBQ sauce. the meat fell of the bones at the end and it was perfect.

I would also recommend that the connection between the firebox and the CC to be placed at the highest point of the firebox

This sounds about right. Anyway; whatever you do, just run it empty with no meat to test it. Use a well calibrated thermometer to get the exact temperatures along your CC. This is just so you don't waste any good meat :). During my trial and error phase, I used around 50 lbs of coal on test...

Hi, As Joe Black has stated above; 6" pipe between the fire box and the CC is not enough and your exhaust is too small and is choaking the smoker. I had the same exact problem before, people here helped me alot and I did go through a long trial and error phase too. The following is how I...

I would say that because your fire box is at the bottom and you have a "sort of" tall cooking chamber; it is acting like a heat exchanger. By the time your smoke reaches the stack at the top, it is cooled down due to heat loss from the chamber walls; which leads to condensate. I had a similar...

Thank you, I am going to search for Salmon fillet. I think they will be a good start.

I think I am going to give it a try

I used glass wool insulation 1/2" thick, it came in a 40 ft swiss-role like pack. The IT for the goat was 165 F all the way even after buttering it and wrapping with aluminum foil. This meat was enough to feed 8 people :D for sure will do it again since summer did not even start.

We are having an unseasonably warm April with temperatures reaching 102F mid day. Me and a bunch of friends decide to smoke more meat. We got half a goat cut into three major parts and a chicken. Got the smoker at 280F, used some dry rub on the goat and chicken then into the barrel. Here they...