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Link to BBQ Pit Calculator This is all the updated information. What do you guys think? Will it proportionally look ok or do you think it will look silly? I was thinking I would attach the whole 15 inches and just put an inch or two grease bridge. Should it work ok? Thanks guys, I've been...

Oh duh that makes sense. Maybe I'll run the numbers changing the height and width and see what I come up with. Thanks again everyone for the help. I'll post some updated numbers later tonight

Ok thanks for the tips about the fumes and the coating. I'll make sure to grind it before welding! Sorry Kam I don't think I understand what you mean about keeping left and right?

It is a water pressure tank but it's doesn't have a bladder. It has an epoxy coating that I figured I could burn out after I cut the door. I'm not sure of the thickness yet because I haven't cut it open but I bought it from a guy for 10 bucks so I thought I would give it a try. If it's too thin...

I have been using Feldons calculator. Here is the link to what I have input. Link to BBQ Pit Calculator Thanks Kam for your response and I will definitely take that into consideration but I am still curious as to if using the full 20 inches will be detrimental to the cooker? Thanks for your...

Also a picture of the tank the night I got it. I haven't done anything to it yet.

Sorry about the confusion. The diameter of the tank is 24 inches. I drew up a quick sketch to try and get my point across. I apologise about it, I'm rushing and the paper is all I have in arms reach because I'm trying to respond to this before I go to sleep. Hope this helps.

So I'm in the planning phase of my first build. I like to have a step by step plan for everything before I start or I will always miss something. I've been using Feldons calculator because I'm not making a reverse flow. I have an 85 gallon tank and plan on making the fb 20"x20"x20". According to...

The brisket after a hour and a half rest. I pulled it from the smoker at 205 and wrapped it in tin foil and put it in the cooler. It was falling apart when I cut it so I think it was a bit over done but for my first brisket I'm happy. Here it is all made up on the plate. I learned alot today...

Starting to really get tender, might take the heat up a bit because I want to rest it for about an hour and a half and dinner is at 6

Been checking every half an hour or so with a toothpick. A couple spots are starting to get pretty tender but a few are still tough. Temp is 200 even after 13 hours. More pics next time I probe

So I just hit 190 where my probe is, should I start probe testing now? It's only been in just over 10 hours. Does that seem to short a time?

Yeah it's a full packer. Not a good selection where I live, I only had two to pick from so I picked what I thought was the nicer one

I feel like after 8 hours there should be more bark and it still looks dry to me. Am I just worrying to much?

That's 8 hours. Smoking with hickory wood

So I did it "Texas style" just salt and pepper. I do have a temp probe in and at 10 minutes shy of 8 hours I'm at 176 in the thickest part of the flat. It was a 11.5# packer before trimming. I'm about to spritz again I'll try and put a picture up. Fat cap is still on the top, it was thin when I...

Hello all and good morning! I've been up since about one o'clock tending the smoker and drinking and relaxing with some good buddies of mine. I'm cooking my very first brisket and I've read and read and read and I thought I had the theory down solid. I got the offset smoker up to 210-235 range...

Okay thanks alot! I have some stuff on the way to help seal it up and then I'll have to try and play with it to see what helps. Thanks for all your help and I'll post results after I seal everything up

Would you guys consider 50 degree swings from one end to the other normal? And that's with baffle plates in place. I have two, one tight against the fb side and then the other so there is about 3 or 4 inches of a gap between them, which puts the second baffle in the middle of the cc. Is that a...

So I own a CG offset and I love the thing to death but the temperature is so inconsistent side to side. I've done some of the easier mods and I have food safe rvt and some lava lock door gaskets on the way. I've been researching thermal masses and how they can help maintain and better...