new to the game with a custom ugly build

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Original poster
Dec 10, 2013
Hi everyone. So for the past couple months. A fellow meatatarian
And myself have been building an ugly smoker. In the home stretch
Of finishing small details and paint. So far here is what we got.

Some pics of the build. I know everyone likes that

The last pic is where we stand now. Couple more hand tools to make.
Some sanding and paint. Now some qestions i have. Been doing alot of research
On the process for various methods, meats, cheeses and fish. Keeping
And mainting tempatures for each (which we have a good idea on)
There are a lot of mixed opinions on alot of stuff ive read. Ie. Brquettes vs
Real charcoal. Liquid smoke. Wood chips to soak or not to soak. Or a happy
Combination of both. What im really asking is what do you guys do?
After this beast is done we are going to do some dry runs and fire it
To see what temps it can hold/for how long and so fourth.
Any info you fellas can give is much appreciated.

-the derty basterds of southern canada.
Brquettes vs Real charcoal. Briqs for grilling, lump for smoking
Liquid smoke. Never
Wood chips to soak or not to soak chunks, not soaked
That's just me

Is there a baffle of some sort at the juncture of the 2 barrels? If not, you'll have a hot spot right in the middle. Not that it's a bad thing, depending on what you're wanting to do that could be used to your advantage.
Yes, so far you folks are heading in the correct direction.

One thing you folks should do is add vents, one or two withe ability to open and close these, in the firebox.  Also one or two, if two, one each side of the barrel, maybe coming off the side of the lid, vent stack, again, with ability to open and close these.  This will create the airflow needed to properly move the smoke through your chamber.  One thing you do not want to is leave your food sitting in the smoke, but rather moving over and around is the way to go. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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