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Topic Review (Newest First)
09-18-2018 01:08 PM
DCUnger Very nice!
07-28-2018 11:21 PM
sleepersilverado Unfortunately it is not done and won’t be done by then.
Lots of life changes that I am having to take care of. Hopefully by the end of they year I will have all my things running smoother where I am not doing company projects on weekends but working on my own stuff. I will up date and show final results when I start working on it again.
07-27-2018 01:04 AM
T3XX Just found this thread! Great work and cool project. Hoping this baby is ready to smoke for football season?!

-Colin


Sent from my iPad using Tapatalk
01-20-2017 08:29 AM
jtburf Okay, since Silverado asked I will answer.

When using any brand of offset smoker, or stick burner no matter the name you are always going to have sap wood tar issues.

The gravity feed is a much cleaner smoke, sometimes you can barely see any smoke coming out of the flew pipe. I actually add a small amount of wood chip as I am loading the chute on mine to impart just a touch of darkness. These smokers are what I call the Ron Propell smoker, set it and forget it. With a guru or PIP controller the small fan cycles on and off as the temp calls for it. I can get almost 24 hours on unattended smoking out of mine.

Here are pictures of gravity feed smoked meats.
01-19-2017 07:34 PM
sleepersilverado If you are referring to a traditional offset smoker then I don't know. Hell I dont know how it compares to anything yet. Maybe jtburf can answer that.

I started participating in cookoffs at the age of 13, participated in the hlsr cookoff for 15 years. With teams that used anything from a traditional off set smoker to a commercial rotisserie pit.

What I do know is I am not interested in a bunch of baby sitting any more. The whole goals here is to make something I can fire up and leave alone. With an offset you generally end up with a hot spot. Not a big deal but you have to make sure you jockey your meat. My goal is to have consistency through out the cabinet and consistency over the course of the burn. If I can achieve that I should produce a better, more consistent product.

Easy bake oven.
01-18-2017 11:36 PM
3GENTS_Fishing So just spitbaling, how does this compare to Oklahoma Joes?

Amazing work!
01-18-2017 09:58 AM
fy0834 This is a NASA type smoker... It may fly upon completion.
However, any work that is performed with such precision deserves respect.

My smoker which is being built out of repurposed farm parts is on the opposite end of the spectrum...
01-18-2017 09:47 AM
tim b
.

Overkill..
01-08-2017 09:55 PM
sleepersilverado
Cutting the holes in the side walls was a pita. Here it is installed and welded out.

Got one piece of the track patched back. Takes forever to make the filler piece and get it fired up.
01-08-2017 09:49 PM
sleepersilverado More progress.
Cut the hole and built a diverter. The diverter goes in half way so hopefully about half the air/heat is sent to the left side wall.

All closed up

To continue my madness I decided to build a damper for the middle of the chamber while I had it all cut open and modifying it.
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