Time to get to work!

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flareside92

R.I.P. Gone But Never Forgotten.
Original poster
Dec 4, 2010
132
15
NW Iowa
Ok the snow is melting, ideas are flying around left and right, and so are the questions.

First off, is there a certain percentage you are supposed to use for your door/doors on your smoker?

I know there is a formula for the smoke stack but I haven't found that yet.

This is what I will be working with.

6f541c47_Futuresmoker.jpg


Tommorrow I will be stripping the extras off the tank and the trailer.

Currently waiting on steel.

More later as it progresses.
 
The following are pictures taken while my smoker was beeing built.

I was unable to do it myself due to health reasons but things are much better now so here goes.

23a51452_SmokerStart-1.jpg


 
4c4f3c7d_smokerdoors-1.jpg


c1c5c130_smokerdoors2-1.jpg


c1800b6c_hotbox2.jpg


1a717c80_damper4.jpg


9e384ff5_damper3.jpg


7a3ca602_damper2.jpg


425d95ad_Damper1.jpg


9105a2ae_Comparetemps.jpg


Comparing temps in the pic above. It appears to be 8 degrees difference between smoker temps and digital probe.

4b70aa57_Smoker1.jpg


First smoke trial run - 2 turkey's one spatchcocked one regular

370a65a5_Spatchcockturkey.jpg


39c05dcb_Turkeysmall.jpg


Turkeys were brined and covered in Kansas City Cherry, co-workers inhaled them.

Then there was 'cushion meat' for a graduation.

Rubbed in mustard after 24hr brine, rubbed down with Jeff's rub.

c18599f9_2am.jpg


7ad6588d_PulledPork.jpg


I did get alot of compliments on the pulled pork so again, Thank you Jeff.

Only 2 smokes on the books and alot yet to learn. I have been unable to regulate heat as far as rollercoaster temps but hopefully that comes in time.

Thanks for looking.
 
Looks nice. Glad to hear your health is better
 
Good looking smoke - glad you are back to better health
 
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