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Old 07-11-2013, 03:54 AM   #31
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We have a Traeger and love it, but its almost too easy. I have several large pressure vessels (a compressed air tank and a couple of propane tanks) that I plan on making a smoker out of but I haven't decided on my design yet. Its only been about ten years since I got the first one so I am in no hurry obviously. I just want it to be perfect when its done. Any design ideas? I am quite handy with the torch and have all sorts of mad metal fabricating skills. I am thinking of putting two tanks Siamese style with a long smoke tube along the underside that would spread the heat evenly from the bottom and let the cooler smoke into the cooking chamber at the end. Sort of like a rocket stove style.
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Old 07-11-2013, 04:37 AM   #32
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Warning, extreme language ahead, you have been warned!!!!

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak

Ok, that aside, I have a digital smoker that looks like a mini fridge. It works very well for all ribs and roasts but I don't think I could get a turkey or brisket in it. I tried building/modifying some grills but had too hard of a time maintaining temperature. I think I'll save up and get one of the larger traegers eventually.
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Old 07-11-2013, 04:44 AM   #33
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Quote:
Originally Posted by TankTop View Post
Warning, extreme language ahead, you have been warned!!!!

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak

Ok, that aside, I have a digital smoker that looks like a mini fridge. It works very well for all ribs and roasts but I don't think I could get a turkey or brisket in it. I tried building/modifying some grills but had too hard of a time maintaining temperature. I think I'll save up and get one of the larger traegers eventually.
The link doesn't work.
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Old 07-11-2013, 04:48 AM   #34
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Originally Posted by Vikingdad View Post
We have a Traeger and love it, but its almost too easy. I have several large pressure vessels (a compressed air tank and a couple of propane tanks) that I plan on making a smoker out of but I haven't decided on my design yet. Its only been about ten years since I got the first one so I am in no hurry obviously. I just want it to be perfect when its done. Any design ideas? I am quite handy with the torch and have all sorts of mad metal fabricating skills. I am thinking of putting two tanks Siamese style with a long smoke tube along the underside that would spread the heat evenly from the bottom and let the cooler smoke into the cooking chamber at the end. Sort of like a rocket stove style.
my smoker is based on an indirect smoking design. it's pretty close to what most people build or buy around where i live. it's a very simple and effective design and for the most part, pretty simple to build. many times, smokers around my area are built from whatever someone has laying around. most of the materials i used came from a job i worked at and was scrap. i have seen people use old residential propane tanks to build smokers our of. my previos one was made from a 55 gallon drum and part of a 30 gallon drum. i didn't care for it too much, because it was too flimsy. my current one works quite well for me. i can control the temperature very easily, it's not a wood hog and it's just the right size for my needs.

the design you are thinking about is what i think of cool smoking. very indirect smoking method and lots of people use that type of smoker with great results. but it usually takes a bit longer to smoke the meat. my smoker usually runs in the 250-275 degree range with a maximum of about 350 degrees. the type you are thinking about would probably run 250 and less. the lower the temperature the longer it takes, but the more tender the meat when finished. mine i consider to be a good compromise and still will run between 8 to 12 hours for cooking, depending on what i'm smoking.
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Old 07-11-2013, 04:51 AM   #35
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Holy smokes! You guys with "Texas" or "Tex" in your signature are wayyyyy beyond my propane BBQ world. I'm just finishing a much-needed diet and can't look at any more pictures...moisture is not good for a keyboard.
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Old 07-11-2013, 04:52 AM   #36
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Quote:
Originally Posted by Vikingdad

The link doesn't work.
I think the link was modified when posted, just take out the **** and substitute with appropriate term =)

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak
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Old 07-11-2013, 04:55 AM   #37
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Quote:
Originally Posted by TankTop View Post
Warning, extreme language ahead, you have been warned!!!!

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak

Ok, that aside, I have a digital smoker that looks like a mini fridge. It works very well for all ribs and roasts but I don't think I could get a turkey or brisket in it. I tried building/modifying some grills but had too hard of a time maintaining temperature. I think I'll save up and get one of the larger traegers eventually.
Tank, controlling the temperature is the key to good smoking. the less fluctuations in temperature the better. some of mine was trial and error to get it to the point it is now. the way mine is set up, i can control my temperature very easy throughout the entire period of smoking with very little variation in temperature. i simply looked at similiar pit smokers and adapted to work on mine until i found the right combination. the first six months with mine was a b!&*h to get working correctly! now it works perfectly.
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Old 07-11-2013, 04:57 AM   #38
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I think the link was modified when posted, just take out the **** and substitute with appropriate term =)

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak
Well duh! That was ****ing stupid of me!
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Old 07-11-2013, 05:03 AM   #39
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my smoker is based on an indirect smoking design. it's pretty close to what most people build or buy around where i live. it's a very simple and effective design and for the most part, pretty simple to build. many times, smokers around my area are built from whatever someone has laying around. most of the materials i used came from a job i worked at and was scrap. i have seen people use old residential propane tanks to build smokers our of. my previos one was made from a 55 gallon drum and part of a 30 gallon drum. i didn't care for it too much, because it was too flimsy. my current one works quite well for me. i can control the temperature very easily, it's not a wood hog and it's just the right size for my needs.

the design you are thinking about is what i think of cool smoking. very indirect smoking method and lots of people use that type of smoker with great results. but it usually takes a bit longer to smoke the meat. my smoker usually runs in the 250-275 degree range with a maximum of about 350 degrees. the type you are thinking about would probably run 250 and less. the lower the temperature the longer it takes, but the more tender the meat when finished. mine i consider to be a good compromise and still will run between 8 to 12 hours for cooking, depending on what i'm smoking.
The design I am considering would be a cool smoker. I am planning the firebox so that I can load it up and it will burn for 24 hours on the one load. That is the rocket stove part of it. I might mock one up out of some steel drums to try out the concept, so I don't 'waste' the much heavier pressure vessels I have. The only issue I might have trouble with is that the rocket stove burn is very clean so there is little smoke. I may very well have to have a secondary smoke generator for that reason. I just need to do the proof of concept.
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Old 07-11-2013, 05:23 AM   #40
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Quote:
Originally Posted by Vikingdad View Post
The design I am considering would be a cool smoker. I am planning the firebox so that I can load it up and it will burn for 24 hours on the one load. That is the rocket stove part of it. I might mock one up out of some steel drums to try out the concept, so I don't 'waste' the much heavier pressure vessels I have. The only issue I might have trouble with is that the rocket stove burn is very clean so there is little smoke. I may very well have to have a secondary smoke generator for that reason. I just need to do the proof of concept.
gotta have the smoke! the smoke does all the work and what makes the meat taste good. many of the cool smokers i have seen use a divorced firebox from the pit and just vent the smoke through the pit and out the stack. i am not familiar with the rocket stove concept, but it does sound interesting.

my next idea for a smoker is a brick smoker. built similiar to a smokehouse for curing meat. also it will be a cool smoker. my idea is to be able to cook at about 200-225 degrees consistently. i am still working on the design for this one.
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