- Mar 25, 2015
- 33
- 12
Hi everyone! I'm here in hopes of building my perfect smoker. I want to make this a very versatile smoker as you can see in my 'wants' section. As I lurk through the forums I'm becoming more confused on what I should do. A lot of my cooks will be single items or toss a chicken in to have frozen chicken on hand. I currently have experience on an offset woodburner (cheap craigslist find), UDS that I use often, and weber Kettle that I have gone to using an indirect heat method of cooking on. I'm newer to welding and fab work. I purchased an Millermatic 211 a year ago and am itching for projects.
My Wants:
- Vertical layout - may end up mounting on small trailer or wheeled plat form with hitch
- CookingChamber - 24" wide x 18" deep x 28" tall
- FireBox - 24" wide x 18" deep x 10" tall (too big/too small?)
- Ability to smoke ribs, chicken, pork butts, brisket, prime rib etc.
- Ability to smoke at <200 for making homemade bacon & for hanging sausages
- Charcoal burning (adding some wood chunks)
Questions:
-Insulated cabinet - I'm in Iowa and smoke all year long. I assume I should go insulated - how thick of walls? 1.25"
- I was thinking of keeping it simple and using an approach much like a UDS or the Old Country Smokehouse - but after seeing reverse flows I'm intrigued. Thoughts on which would be best?
- What is the temp range on the GF cabinets? I've never had any experience around them but I like the idea of long cooks.
Attached is my UDS and a quick sketchup of what I had in mind yesterday.
My Wants:
- Vertical layout - may end up mounting on small trailer or wheeled plat form with hitch
- CookingChamber - 24" wide x 18" deep x 28" tall
- FireBox - 24" wide x 18" deep x 10" tall (too big/too small?)
- Ability to smoke ribs, chicken, pork butts, brisket, prime rib etc.
- Ability to smoke at <200 for making homemade bacon & for hanging sausages
- Charcoal burning (adding some wood chunks)
Questions:
-Insulated cabinet - I'm in Iowa and smoke all year long. I assume I should go insulated - how thick of walls? 1.25"
- I was thinking of keeping it simple and using an approach much like a UDS or the Old Country Smokehouse - but after seeing reverse flows I'm intrigued. Thoughts on which would be best?
- What is the temp range on the GF cabinets? I've never had any experience around them but I like the idea of long cooks.
Attached is my UDS and a quick sketchup of what I had in mind yesterday.