Whats on the Grill or Smoker?

[stihl_head1982]

View attachment 42101 Some pics @srb08 ...Steve...taking a methodical approach at making this smoker right. First of all, casters are a must. Had stem, 3" casters in my shop...worked perfect. When I drilled the holes in the 'triangle', started with a 1/4, then 3/8, then 1/2"....you'll figure it out real quick within the piss poor press brake and where the half triangles, and tacked with a piss poor spot weld, meet with their stagger. Drill it fast so you can overcome the 'upper snag of metal not lining up.'

I used the Sil Bond, Silco, to put the lower burn chamber to the bottom of the upper smoke chamber cabinet. Take a look at the stack as well...had to seal mine from the underneath side to the flange where the little piss poor tack welds are, then I sealed it when inserted from the cabinet up with another bead.

I'll lay the gasket on the main cabinet door here directly. The 3" casters added to the height...top of the cabinet now with the 3" casters roughly 59 1/2" inches. I guess the factory specs took into consideration the taller stack/chimney. It now sets about 63-64" to the top of the stack.
Here's some pics so far...
View attachment 42094
View attachment 42100

PROGRESS!
I love it!
Keep the updates coming!

 

[USMC615]

Doing the first initial burn on the smoker to season it and the racks. Got two trays of apple wood chips in it. Right now with both burners on low, sitting at a steady 275 degs and rolling smoke. Manual says to burn it at 300 degs for an hour or so after everything wiped down on the inside with veg oil. Door gasket seals and the RTV I sealed the bottom burner chamber to the cooking cabinet works perfect.

 

[USMC615]

@srb08...Steve this thing is doing what it's supposed to...maintaining 275 with both burners on low. Fixing to step it up to Med on both burners for chits and grins for the seasoning.

 

[Genius]

so I don't embarrass myself.

Hate to break it to you Randy, but that ship has sailed long ago

Hey you guys serious question here.
Do any of you put some of ur brines or marinade juice into the steam pot with your chips n water?
that's been a religious thing for me and a few other smoker ppl that have the fancy propane and electronic smokers think I'm crazy for doing that but I also only use wood no charcoal or pellets

I usually do cider vinegar, apple juice or beer in mine when I use my propane smoker.


99% of my smoking use lately is with my smoker with a side fire box that I only burn wood in. I don't put a pan with liquid in that one.

So who has built there own smokers?

Let's see some pictures and ideas. I'd like to build a small / medium sized one for myself.

I've built two hog cookers, not smokers though.

I'm considering building a smoker this weekend. I've just came across a 36" piece of gas pipe that's 3/4" thick that I may make into the cooking chamber. I've also got access to smaller diameter thick walled pipe for the fire box.....

 

[srb08]

@srb08...Steve this thing is doing what it's supposed to...maintaining 275 with both burners on low. Fixing to step it up to Med on both burners for chits and grins for the seasoning.

Jason, @USMC615, I did the initial burn on mine earlier today.
Don't believe the thermometer. Mine reads 25 degrees hot. I'll be replacing it with the one off of my old smoker but haven't yet.
Everything else is good. I cranked up the smoke and closed down the stack. Smoke was coming out of the lower vents but nothing from the door or smoke chamber. I ran it at 300 for about an hour.
With one burner on low/med, it maintained 225, measured with an oven thermometer.
So far, so good.
I'll be smoking a Turkey tomorrow, as a trial run.

I found the extra racks for mine. My wife was moving some stuff around and moved them and some other parts into my office.

 

[USMC615]

Jason, @USMC615, I did the initial burn on mine earlier today.
Don't believe the thermometer. Mine reads 25 degrees hot. I'll be replacing it with the one off of my old smoker but haven't yet.
Everything else is good. I cranked up the smoke and closed down the stack. Smoke was coming out of the lower vents but nothing from the door or smoke chamber. I ran it at 300 for about an hour.
With one burner on low/med, it maintained 225, measured with an oven thermometer.
So far, so good.
I'll be smoking a Turkey tomorrow, as a trial run.

I found the extra racks for mine. My wife was moving some stuff around and moved them and some other parts into my office.

Good deal Steve. I put cheap ass thermometers from my fish cookers and stuff...little difference in temp based on what rack but for the most part the door thermometer seems to be ok. I will definately replace it though.

 

[bikemike]

After tightening everything up, fixing the sloppy manufacturing defects and sealing the unit, I think It'll do a decent job.
I'll season it tomorrow and smoke a Turkey I have brining, on Sunday.

I think the chip trays and water pan are going to be a problem. I'm going to start looking for some heavy stainless steel surgical instrument trays as replacements.

You might want to look for a drip pan to put under the unit when cooking meat that sheds a lot of grease. The smoker I have now, same basic design, drips a lot. I have it sitting on a piece of plywood, when in use. I was thinking about a galvanized tray, like the ones made to go under washing machines for this unit.

I want to get some Pork bellies to work with.
The ones Mike, @bikemike did, looked outstanding.

Man I use meat loaf and bread pans for a steam pot with wood chip from my saw with oiler turned way down. And I keep it next to the coals in the hot box I think it works great ad don't boil much just adds a Lil steam to help keep meat moisture in on the 10 hr plus smoke-a-thon. I don't have a drip pan it just drips to the bottom and pours out the hole in the bottom into a jug.

 

[bikemike]

Man yall getting some fancy nice smoker's I'm still on the old skool wood smoker and maybe oNE day il get a set it n forget it smoker. But it is the baby sitting that is a good excuse to have a few drinks and stay outside

 

[srb08]

Man yall getting some fancy nice smoker's I'm still on the old skool wood smoker and maybe oNE day il get a set it n forget it smoker. But it is the baby sitting that is a good excuse to have a few drinks and stay outside

I still stay outside, have a few drinks and baby sit the smoker. It's just a lot easier.

 

[Mastermind]

Hate to break it to you Randy, but that ship has sailed long ago

Are you and T1 brothers?

 

[stihl_head1982]

Doing the first initial burn on the smoker to season it and the racks. Got two trays of apple wood chips in it. Right now with both burners on low, sitting at a steady 275 degs and rolling smoke. Manual says to burn it at 300 degs for an hour or so after everything wiped down on the inside with veg oil. Door gasket seals and the RTV I sealed the bottom burner chamber to the cooking cabinet works perfect.
View attachment 42198

YEAH!

 

[Mastermind]

I got a digital thermometer with dual probes for the oil tank smoker today. It's sorta cool.....with a wireless remote, and alarm. A 300' range to let me get away from the smoker a bit.

 

[srb08]

I got a digital thermometer with dual probes for the oil tank smoker today. It's sorta cool.....with a wireless remote, and alarm. A 300' range to let me get away from the smoker a bit.

What kind did you end up getting?

 

[USMC615]

I got a digital thermometer with dual probes for the oil tank smoker today. It's sorta cool.....with a wireless remote, and alarm. A 300' range to let me get away from the smoker a bit.

Ditto to Steves' question...which dual probe thermometer did ya get?

 

[stihl_head1982]

I got a digital thermometer with dual probes for the oil tank smoker today. It's sorta cool.....with a wireless remote, and alarm. A 300' range to let me get away from the smoker a bit.

Put the meat on early. Get your temp maintained -- head for the shop and work. The best of both worlds!

 

[jeepsnchainsaws]

This pic is from April this year. 24 pork butts just on the grill side... 30 more in the cabinet.

 

[Mastermind]

What kind did you end up getting?

Ditto to Steves' question...which dual probe thermometer did ya get?

Thermo Pro TP-08

 

[srb08]

Thermo Pro TP-08

How does the quality seem, at first glance?
I was going to order a TP-20 on Monday.

 

[srb08]

This pic is from April this year. 24 pork butts just on the grill side... 30 more in the cabinet.View attachment 42286

Lots of good eatin there.

 

[Mastermind]

How does the quality seem, at first glance?
I was going to order a TP-20 on Monday.

There are some odd things about it I'm not fond of.

I'll have to use it a bit before I pass judgement.