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Thread: Smoker

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  1. #1

    Default Smoker

    I am hobby welder. This is first attempt at building a smoker. I am using 12" or 14" steel pipe i think. Its wall thickness is 3/8. It is very heavy. I am stick and tig practicing. I didn't know steel was so hard to tig. I can make aluminum look much better than my steel welds. I will post more pics later, I have little time off. I am welcoming suggestions. I have never cooked on a smoker before. Just a grill man.(nat or propane,charcoal) I just been lurking here and there trying to see other designs. I have learned that heat control is key to smoking/barbequein' foods. I hope that this heavy pipe will hold heat and my design controls draft!!
    Attached Images Attached Images

  2. #2

    Default more pic

    more pics of smoker build.
    Attached Images Attached Images

  3. #3
    Join Date
    Jan 2009
    Gold Hill, NC


    Looks good so far. Keep the pics coming.

  4. #4
    Join Date
    Nov 2008
    Kansas City Metro


    Looks Nice! I really like the look when the flange for the door in on the inside.

    This is a spreadsheet calculator for finding the best size openings thru-out your smoker. Maybe you have it already maybe not, but here is the link if anyone else wants to try it.

    Maybe take a look at Smoking meat forums under Supplies and equipment then smoker builds.

    The reverse flow work very nice or you could use tuning plates of sorts to help keep even heat.

    Keep up the good work and thanks for sharing the pics.

    Miller 211 A.S. and Spoolmate 100
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  5. #5
    Join Date
    Jun 2008
    Mount Clemens,Mi


    Looks good,very nice job.
    glen, If your not on the edge, your wasting space

  6. #6
    Join Date
    May 2008
    Austin Tx.

    Wink Fun project

    I really like your project!!!!
    Speaking from experience,I can almost bet you that this won't be your first smoker build.
    You will learn from what this pit does for you and add to what you want the next one to do.
    And you will enlarge the next one and possibly the next one.
    The pit needs to get hot and draw air properly.
    You will know if you got it right when the pit gets hot enought that the smoke coming from the stack turns clear.
    And it is not pouring out the flanges on the cooking area.
    Thus meaning the firebox needs to be big enough and get enough air to properly heat the cooking area.
    Then the cooking area needs to be low enough to avoid the excess heat moving through the pit.
    Over smoking the meat is a whole other problem.
    Experience will teach you when(a couple of hours of smoke exposure), when to wrap it up in foil and let it steam on its own juices.
    Rub seasonings with enough salt and a good pit with proper heat at first will sear the meat and keep the juices in until you cut it to serve it.
    My favorite rub is named "Harley's". It works good on everything!
    Hot fire at first then shut air down at the fire box to slow cook.
    Also wood without bark gets you lots of compliments on final product.

    I have pic.s of my last build on here somewhere but they are not pretty because I use my pit often this time of year.

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