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10-13-2016, 09:47 AM | #361 |
Cast Iron Jedi
Join Date: Nov 2004
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If anyone's been waiting to pull the trigger on an electric smoker, Amazon has the 30-inch Masterbuilt on sale.
https://www.amazon.com/dp/B00SKO7C18...-20&ascsubtag=[t|link[p|1787747807[a|B00SKO7C18[au|5727177402741770316[b|deals |
Posts: 35,253
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10-13-2016, 01:44 PM | #362 | |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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Posts: 12,526
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10-13-2016, 01:47 PM | #363 | |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Quote:
just browsing video builds i have seen many made simply of brick, but i don't want to get it built and after ten cooks it crumbles. ETA: http://www.fieldfurnace.com.au/fire-...a-based-c-1_5/ think i may start here for the bricks. |
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Posts: 8,387
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10-18-2016, 12:15 AM | #364 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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unsure of smoker dynamics... advice...
so the drawing is an offset smoker out of bricks. where would you place the chimney exhaust? in my original, where the red line is, or somewhere different?
Last edited by Nickhead; 10-18-2016 at 12:20 AM.. |
Posts: 8,387
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10-18-2016, 06:30 AM | #365 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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I've seen them at the top, near the bottom, and just above/at/below the grate level, and I've had the best results from those where the stack extends into the smoker and is just above the grates.
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Posts: 118,324
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10-18-2016, 08:35 AM | #366 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Just curious, but why an offset design? You could easily build a vertical brick smoker with either bricks or a steel plate between the fire and the food (with a small opening of course for smoke/heat) or you could put a rack in for a water pan between the fire and food. I've used different offset designs and different vertical designs over the years, and I've always turned out better results with vertical because the heat is so much more even throughout
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Posts: 16,036
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10-18-2016, 08:50 AM | #367 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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like these. I plan to eventually have one like the one that is open faced and have the side, which I think is intended for wood storage, to use as a pizza oven/roaster
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Posts: 16,036
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10-18-2016, 09:15 AM | #368 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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I had one like pictures on the left tooge. Briskets were unbelievable. Way better than the professional i use now. It helped me master burnt ends too. It's really how i cut my teeth in BBQ.
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Posts: 24,511
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10-18-2016, 11:18 PM | #369 | |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Quote:
aaaaaaand... i am only working with the materials i have on hand now for my disclaimer: i have never used a vertical so i may not know what i am talking about |
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Posts: 8,387
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10-18-2016, 11:19 PM | #370 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Posts: 8,387
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10-18-2016, 11:28 PM | #371 | |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Quote:
i think my dilemma is that i will have several rack heights. i assume in this scenario, very bottom would be ideal? |
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Posts: 8,387
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10-19-2016, 05:17 AM | #372 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Sent from my phone using Tapatalk (so spelling be damned!!!) |
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Posts: 118,324
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10-19-2016, 10:06 AM | #373 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Quote:
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Posts: 16,036
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11-20-2016, 10:57 AM | #374 |
Cast Iron Jedi
Join Date: Nov 2004
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Just put a few pounds of chicken wings on the PBC for the Chiefs game.
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Posts: 35,253
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11-20-2016, 04:08 PM | #375 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Did some turkey smoking from the scouts.
Sent from my phone using Tapatalk (so spelling be damned!!!) |
Posts: 118,324
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