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Update!
First run - bacon; pulled pork and porchetta - 80kg of meat inside.
And trailer is finally completed! Now we are brainstorming how to bind it together.
We will use 2mm steel to sides (will do V shape). Weld just on 1 side (close to outside); other site in shape of L will be connected to V-drip by rivets (my welder said it will be better).
As well he wants to keep steel bars in until we do sides (to kee shape during works)
Ok guys, applied changes.
I guess I will use circle chimney (looks far better, something like mobergs).
Placed thermometers as well, good?
Thanks everyone!
Ye, at the end of V shape plate will be drip tube with valve outside. I smaller offset smoker, see that fat rolling out.. so from this big boy..
Still wondering, that red part. Do I need to have space between opening and grate? Or I can place grate next to opening (that will have me 12 cm of...
So first "blue print" ..
FB to CC is 400 in^2 (2 580 cm^2)
CC - plate opening is little more.
Have question regarding space between first cooking grade and that opening. Should I leave space there? (12 cm currently 4.72 in) (that red line on picture 2)
Plate will have little tilt (from 40 cm...
Did that calculation before, but for example FBtoCB is different (calc 343.00, your 460).
So I guess that calculator is not that good.
(250 x 100 cm)
250 cm = 98.43 in
100 cm = 39.37 in
98 cm = 38.58 in
V = 1963495 cm^3 = 518 gallons
Gallons X 231 = volume in cubic inches.... Sometimes...
Hello everyone!
I would like to build 500 gallon smoker (Ordered 0.26x100x42-inch tube).
I want to have stable temperatures across the smoker. Not sure if I can handle same temperatures across 100-inch normal offset smoker. (But I saw video of Moberg Smokers and that was pretty accurrate!)...
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