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  1. jweller

    Wood stove top fan in smoker?

    Those rely on a temperature differential to work. So the base sits on a wood stove at 250 deg or whatever and the air temp is 70 and you've got 170 deg of temp difference. Unless I don't understand how you intend to use it, I'm not sure how you get that difference. Most of them use a stirling...
  2. jweller

    First RF Build. Excited!

    Looks good! I know the price was right, but you should consider replacing 2 of those caster wheels with non-swivel types. I've got 4 caster wheels on mine, for the same reason you do, a friend gave them to me, and if I said it handles like a shopping cart, it would be a compliment. Every time I...
  3. jweller

    PLANNING FIRST BUILD ( PICS NOW INCLUDED )

    +1  It sure is nice to have that for tracing holes and doing test fitting. Only thing is that where I bought my steel, they cut the pipe with a torch, and not real cleanly at that, so I had to make my own ring with the porta-band.
  4. jweller

    Newbie and new RF Build

    Lined them up, traced the opening, pulled apart and cut, realigned and welded.
  5. jweller

    Ok, here we go.

    I would personally close the bottom, because of general road crap/water spray, but one of my concerns, salt, isn't an issue for you in Florida. Seems to me that a minute with a shop vac would clean anything out of the bottom anyway. just my $0.02
  6. jweller

    Ok, here we go.

    Thats neat. Seems like they would work well if they are the right size.
  7. jweller

    PRIME RIB (New Best Ever!!!)

    makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it.
  8. jweller

    PRIME RIB (New Best Ever!!!)

    Temp probed too early?  What gives? I usually stick the probe in when I put the meat in the smoker, and don't move it until it gets close to done. Is this a prime rib thing, or everything
  9. jweller

    Brisket - Smoke one day and oven the next?

    40 to 140 is considered the food safety danger zone. Also 140 is about the temp where people generally believe meat stops taking in smoke. So by getting it to 140, you have maximized your smoke, and minimized your chance of getting sick.
  10. jweller

    Planning my build - Progress Coming Soon.

    I've seen them done both ways, So I guess the question is, do you want a warming box, or additional vertical smoking space? Yuu also may have an issue with the firebox not being large enough. Check with the calculator
  11. jweller

    QUICK COURSE IN SMOKING WOOD

    That sounds fantastic
  12. jweller

    My first smoker build

    I bought a ET73 years ago, but replaced it last year with one from Thermoworks. The issue I had with the Maverick was that I kept on killing the food probes. It got to the point where I didn't trust them any more. Overall though, I have to say I got my moneys worth out of it.
  13. jweller

    Top Shot BBQ / Show piece rig-competion-SMF build

    Tommy Ivo did it in the 60s and 70s Can't answer the vandalism thing though. People suck sometimes
  14. Top Shot BBQ / Show piece rig-competion-SMF build

    Top Shot BBQ / Show piece rig-competion-SMF build

    • jweller
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  15. tv16.jpg

    tv16.jpg

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  16. jweller

    PIC REQUEST - CUSTOM HINGES

    Thats a really cool idea! Not sure how you would make more than one or 2 of them and not have them all be different if you didn't have a CNC cutter of some sort. You could always hing in the middle of the pig, and use the front feet on the door.
  17. jweller

    Just got my new (used) Lang 48 patio

    Nice score there, can't beat it at that price. Watch out with leaving wood on top of your firebox like that. I did that the other day, and came back to a fire outside the firebox. I got lucky nothing else was on fire.
  18. jweller

    Jambo Pits. Why not Reverse Flow?

    You've got that 100% right. If you like to compete, that's fine. I've even considered giving it a whack myself some time, but I smoke, because I like to eat, and I like to entertain. And it is awesome to see my 4 year old girls gnawing on a rib bone. I had to take it away from one the other day...
  19. jweller

    PIC REQUEST - CUSTOM HINGES

    Nothing too fancy, some 3/8 round stock and 3/8 pipe I had in the garage. Details on what I did to build them are in my build thread http://www.smokingmeatforums.com/t/152679/operation-turkey-gobble-now-with-bonus-q-vue#post_1101356 but in general, heat with torch until red, and bend. Easy...
  20. PIC REQUEST - CUSTOM HINGES

    PIC REQUEST - CUSTOM HINGES

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