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Old 08-05-2013, 05:46 PM   #91
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I am no expert but I have been experimenting for a few years now.

I cook with my Natural Gas grill several days a week. I smoke as often as I can and rarely use a charcoal grill mainly because I don't own one. I do like the flavor tho.

I retired my old brinkman smoker after a few flare ups that ruined meat, I was tired of having the heat directly below my meat.



I have since been working on building a smoker the way that I want it.

I am working with a 55 gallon drum and an air tank from HF. If I could start over I would not use the drum as the metal is thin and hard to work with and weld to without burning holes through it. I will let my pictures show the timeline, it is not quite done but close.

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Old 08-05-2013, 05:53 PM   #92
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More pics!.... The last pic is not my drawing but it shows how this smoker works bringing the smoke across the bottom then up and back towards the fire box to help evenly heat the meat.

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Old 08-05-2013, 09:55 PM   #93
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So, my kitchen faucet conveniently broke today while Balota was here to fix it. While he's putting the new faucet in, I've been keeping an eye on the smoker. I have this digital remote thermometer and I pick it up to check the temperature. I read "591" and begin to wonder how much charcoal Balota actually put in the smoker to get the temp up so high. Then I realize i'm holding the digital thermometer upside down and it's really reading 165.

And I'm not even blonde.

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Old 08-06-2013, 03:01 AM   #94
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More pics!.... The last pic is not my drawing but it shows how this smoker works bringing the smoke across the bottom then up and back towards the fire box to help evenly heat the meat.
Chris, very nice looking smoker! very similiar to the one i built. mine is a horizontal cross flow smoker. the biggest difference being the exhaust stack and damper being on the opposite end than yours. a suggestion or question is about where you are going to put your thermometers? mine has two, with both being in the id itself.
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Old 08-06-2013, 01:47 PM   #95
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I was thinking of putting three, two lower on the lid a couple inches up from the bottom grate on the right and left and then one an inch or so up on the top grate center. What are your thoughts on that?

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Old 08-06-2013, 04:55 PM   #96
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I have all three I have a weber charcoal grill. A gas grill. And a trailer two Sectional smoker with fire box . That use when I have time or cooking for a big party.

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Old 08-06-2013, 05:17 PM   #97
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Here is a picture of our brisket. It turned out pretty well for a first attempt. We ate it with fresh, local corn on the cob.

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Old 08-06-2013, 05:26 PM   #98
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Quote:
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Here is a picture of our brisket. It turned out pretty well for a first attempt. We ate it with fresh, local corn on the cob.
Good looking meat?
Nice smoke ring, too!
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Old 08-06-2013, 05:28 PM   #99
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Good looking meat?
Nice smoke ring, too!
Hmmm....
Meant "good looking meat!"
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Old 08-06-2013, 05:49 PM   #100
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Ya nice smoke ring good color on the meat and you cut Against the grain of the meat . It looks juicy and moist.

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