--(UPDATED 3/20/11) Reverse Flow Smoker on Trailer- 80 gallon tank, NOW WITH PICS (beginings)

[azbbqguy]

Hey thanks, Im over in East Mesa not to far from the Salt River.

 

[azbbqguy]

Hey thanks to all that gave my cooker a look,  Tom Im using 6011 welding rod and it does leave alot of smoke residue so I think that car wash Idea is probably what Ill do to get it washed out after I grind out all the berries etc. Your probably right, that it doesn't matter much anyway but I figure Id rather be safe than sorry.  My luck Id get some weird cancer from welding residue.  My wife thinks Im a little OCD about stuff like this.  Anyway any suggestions on how to season the cooker. I was thinking of getting the butcher to give me a big hunk of fat and roasting that for several hours.  Are there any proceedures your supposed to follow before you cook in it for the first time? What do you think-  My next project to build is the fire box, do you think it makes much of a difference if I were to insulate the top of the fire box>?

 

[chefrob]

Hey thanks, Im over in East Mesa not to far from the Salt River.

i'm in tempe but i work over by falcon field........

 

[fourashleys]

looking good 

 

[tom37]

I'm sorry azbb, if I have ask before I appoligize, but where are you located? 

If it don't get below the mid 50's I would say dont worry about the insulation.

 

[azbbqguy]

Chefrob, I live right near falcon field off greenfield between brown and mckellips. Wow super small world.

 

[azbbqguy]

Hey Tom37 thanks for the tip on the insulation, I live in Mesa AZ so Im not to worried about the temps around where I live, However I will be taking this cooker camping where it will definatly get below the mid 50's at night, and I usually smoke over night.  Is it a pretty big problem if you dont insulate the fire box, what are the drawbacks?  Would it just be difficult to keep temps around 200 through the night hours?

 

[chefrob]

Chefrob, I live right near falcon field off greenfield between brown and mckellips. Wow super small world.

i'm off higley and mckellips........kind of a drive from tempe. pete (pits4brains) said ther is a good meat market in the area.

 

[real57vetteguy]

its coming along great!

 

[tom37]

I have cooked in about all the weather you can think of, its probably worse in alaska but its still pretty cold here sometimes. 

With no insulation you will not have as long to nap inbetween tending the fire. 

A good thermo with a remote can really help out here.

A stoker helps even more. Then all you have to do is feed it, the blower will do the rest.

Not sure what kind of budget you are on so I threw out several options.

 

[azbbqguy]

Yea chefrob, theres  a place called Midwestern Meats on Main st. Just west of greenfield. I smoked a brisket from there once it was very good. Its all corn fed, no horemone or chemecal beef chicken and pork. Its very good

 

[azbbqguy]

Tom37-

Yea one of those wireless thermometers would definatly come in handy,. I dont have a stoker but I do use my air pump for an airbed to get the fire blazing. I guess the stoker automaticly kicks the fan on is that right. 

 

[tom37]

Yup, you got it. 

It monitors the temps and turns the fan on and off as needed, it does a few other cool things as well.

 

[tyotrain]

Man that look like a great smoker build.. Can't wait to see some grub come off it