Search results for query: *

I'm with you. This is exactly what I do with the snack sticks I use eca in. I never add it til right before smoking.

What is this backerboard you used? Is it safe inside a smokehouse?

You have piqued my interest. I have been considering building my own for a while. What do you plan to do for heat and smoke?

I'm having trouble with my jerky and sticks drying up too much on the outer edges before the middle is ready. I'm thinking of putting a fan for heat and air circulation. Any suggestions would be appreciated

Thanks y'all. I can't wait to get it lined and smoking

Today after the Easter festivities we got the metal roof fitted and the intake vents installed. Closer look at the intake vent Inside look at the chimney I took the rails out to get ready for lining. Inside of the door

I plan on using a cast iron pan with chunks and my amazn pellet smoker. I already use the amazn in my dishwasher smoker. Here's a couple updated pics after getting the roof boards and chimney on. I ran out of screws so I couldn't mount the vent panels I made yet.

Got the doors made and hung yesterday after work

Based on a few on here, mainly pops and jarjarchef I believe. The exterior is cedar fence pickets and the interior is pine 2x4s. I plan to use the same propane burner pops has. It's already sitting on my table waiting. It will be hard piped to the wall with a quick connect on the outside. I...

I use .13% of the meat weight in ground cayenne pepper. That's mild but noticeable. If you're not good with math, all you have to do is multiply the meat weight by .0013 with a calculator. I use grams because its a small enough increment in 1/10s. IE 2260 grams of meat would take 2.9 grams of...

I do have an adjustable regulator hooked up to a quick connect that I use for my crawfish burner that I'm planning on using. I will use pipe to get the burner connected to the smoke house wall with a bulkhead fitting and a quick connect. That way I can just unplug my bottle right from the...

This is such a great write up and continual follow up. We plan on building one very similar soon. Thanks for sharing Pops.

This looks awesome. Definitely will be trying this when I find a deal on some lean beef.

Thanks. I have it drawn it at 3" off the RF plate right now.That gives me almost 8" between racks for some big butts

I don't really see any rectangle cc type reverse flow smokers on here.

So I have decided to go with these dimensions instead. Same design, just a little smaller. How far from the baffle plate should my bottom rack be?

Here is my initial sketch of what I plan to build for my outdoor kitchen. The firebox and baffle plate will be 1/4" plate and the cook chamber will be 3/16" plate (rectangular shape). I'm still contemplating the door and latch designs but this is just trying to get my volumes and openings right...