just started a 250 tank project

[insainjeep]

recently started a LOW budget smoker trailer project...i got a boat trailer $40 ,250 gal prop tank $free this is my first build even though ive been around smokers all my life ....i plan on just experimenting w/ this build, all the "man i wished i would'ves" and "next time im gonna's" im gonna try and see if some of the old timers knew what theyr talkin about .....so if it looks like i dunno WTH im doing ....you might be right but i have the materials to play with and if it doesnt work out and i completely mess up ...ill prob make a lil money when i haul it to scrap...lol....

ill try to post some progress pics as i go along so feel free to input your opinion....but i prefer constructive critisism...lol as opposed to "thatll never work's"...so here goes nut'n...lol

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Have a great day!!!

Craig

Also..Sign up for the oustanding E-Course...
AC
http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[insainjeep]

thanx for the welcomes

 

[insainjeep]

 

[insainjeep]

im building my firebox square 30"W x 30"H x 24"L , im gonna run 2 pipes below meatline the length of smoker, far end will be capped with holes in bottom of pipes and theyll extend into the fire box itself , and this in theory should help even out the heat...hard to explain ...will post more pics as i progress. and my 5"-6" stack will go through the top of tank and will go all the way to about 2"-3" off the floor of the tank...and also in theory this should allow smoke to remain in tank and not go straight out of the common top mounted stack....any input is welcomed but might not be implimented(no offense...lol) but will be considered, thanx 

 

[insainjeep]

not much progress this week but i had really good help ... so time well spent with my son

 

[shorty6 9]

im working on my first build, but im thinking if you have your smoke stack going all the way minus 2-3 inches from the floor the you may get too much smoke?!? mine will be in the chamber about 7 inches in. maybe some others can chime in on this, im curious if anyone has tried that and the results. i suppose if anything else you can just cut it, but again im curious too!

 

[insainjeep]

sorry took so long to reply, sold my house and have been moving so havent had much time to work on smoker, but like i said previously im tryn different things ive heard people say they wouldve done different on theyrs....i did build a door on the stack inside and towards the top that i can open to have no smoke at all or i can adjust it to try and keep the desired amount of smoke inside...but my thoughts are ill be able to close it to fill tank w/ smoke and when i dont want any more smoke i can open door on stack to empty smoke and just have heat...my thinking is that ill be able to smoke what im cooking more or less to reach desired "smoke" flavor of those eating what i cook. and like you said , if that doesnt work as planned i can always just cut it off and have one set smokeline.... but i didnt want to be one of those peep that said i wished i woulda,,, at least this way ill know i tried what i wanted and if it works cool if not ...ill know not to do it again on my next build .... ill try to post some more pics real soon .....once i unpack my camera that is. thanks for the input

 

[insainjeep]

this is my smoke trap door when i dont want the smoke just the heat

my first burn

lower pipe w/ holes drilled on bottom side to help even the heat

 

[insainjeep]

so i was able to fire it up today for the first time, and it seems to work better than i expected, i tried out the "smoke release door" and it works great. i can close it and fill the tank w/ smoke and when i dont want anymore smoke , just heat, i can open the door and smoke escapes above the meat . and the thru-pipe on the bottom helps even out my heat , i was told over and over on a tank that size ill have 75degrees diff from box end to the opposite end..... i had it fired up for almost 20hrs today playin w/ it just to get a feel for how i need to set everything to reach and maintain the temps i want at any given time, and it was never more than 20degrees off from box end to opposite end,  again im totally rookie at this but i didnt think that was too bad for a tank that size.im very exited to do my first real smoke on this rig, which should be prob next wk ive got a 50lb piggy to cook.....so wish me luck....first ive gotta do some recipe homework..lol

ive still gotta get a hitch to weld on the front and run tailights and tag the trailer, and paint of course..then later ill add stuff to it like firewood storage, maybe some gas burners ...ect

 

[boykjo]

interesting build........ what temp were you holding at

joe

 

[insainjeep]

for several hours i kept the temp up around 450* just to get a really good hot burnoff .... then i brought it down to 250* most of the day just to get a feel for maintaining a constant desired temp.......

 

[insainjeep]

no problem crankin the heat when needed

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

hight adjustable swing away pot/plate warmer

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

inside view of fire box from the meat side... i mounted box up high and cut hole up high so the flame and direct heat never hits my meat

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• insainjeep
• Jun 1, 2013

cooking in the rain... had to much fun cookin it took me a long time to stop playin w/ it and get it painted..lol

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• insainjeep
• Jun 1, 2013

got'r naked

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

had some amazing help along the way

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

so after smokin a while i decided it was time for a gas charcoal grill on the trailer

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• insainjeep
• Jun 1, 2013

made it out of an old box delivery truck fuel tank

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

my pipe burner can be removed if i wanna run straight charcoal

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

fire in the hole ...test #1

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

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• insainjeep
• Jun 1, 2013

so far im lovin it ..ive had no problem maintaing my heat w/ in 2deg across the board...i bought a cheap $12 barrel to use as my wood storage , works great and keeps it dry .... looking for a cheap truck tool box to mount on the tongue for storage...still a work in progress, and will have more additions in the future...but for now this is how she rolls...

 

[insainjeep]

i usually cook most everything @ 250deg but it seems pretty easy to maintain any temp i choose but the smoker really likes 250 and holds it very well..

 

[buckthrusthorn]

Wow, really impressed. That went from rusty pile to polished show piece . Nice work

 

[insainjeep]

thanx i sure enjoyed building it and my son helped me alot so it was great to teach his some stuff and spend some good quality time w/ him as well

 

[tennman73]

Terrific job! Forget the wish list for next time...I think you nailed it. Awesome design.

 

[Bearcarver]

Real Nice Job!!!

And good quality time with the Boy too!!!!

Bear

 

[canadiannewbie]

Excellent  use of space on the trailer - great build !

Now I'm hungry !