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Hope To not offend anyone, but I've built all types of smokers and the placement of the intakes and outakes are all you need to know how to do. To keep even temperature across your pit and to also be able to adjust for different temps across your pit. Here is a picture of a backyard pit I have...
Hope To not offend anyone, but I've built all types of smokers and the placement of the intakes and outakes are all you need to know how to do. To keep even temperature across your pit and to also be able to adjust for different temps across your pit. Here is a picture of a backyard pit I have...
I have started another smoker build for another customer. This started with a 1/4" x 24" diameter by 60" long piece of cold rolled pipe. I cut 24" off for the fire pit and welded it offset to the cook pit. Then started my new idea hoping to be able to control temperature and burn rate better...
I built this for a friend before I build my Personel one. My intake and outtake locations in the smoke pit enable this smoker to hold even heat all the way across the 66" length. Here is some pics. Let me know what you think and if you would change anything. Or if you have any ideas that I...
Ill be starting with a 24"x7'x1/4" tank or a 30"x7'x1/4" tank. I'd like to ask everyone if they were to build a smoker like lang or a jambo which one of these tanks would you use for your cookpit.
I am from Texas I have cooked in a few competitions and now that my kids are grown my wife and I have decided to get serious. So I have decided to take the challenge and build the best pit I can. I have joined this site to get advise from anyone willing to share.
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