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Tips 'n Tricks
Looking for smoker tips Pics (Now w/Bling)
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<blockquote data-quote="backhoeboogie" data-source="post: 568316" data-attributes="member: 3162"><p>Make it solid Flaboy. Put a drop door in near the fire box to open and close if you want more heat on the meat at times. </p><p></p><p>Earl's design is a good one. That is a "smoker". Some put water chambers in the bottom to both retain heat as well as have hot water at outdoor events. Some have a secondary fire box solely intended to generate coals. </p><p></p><p>A good friend of mine has the best I have ever seen. He can cook 35 briskets in it and has 150 gallons of hot water available. The problem with it is that it comsumes a whole bunch of wood if you only want to do 5 briskets. It is not even worth the effort for a regular large bar-b-que. </p><p></p><p>I want to build my next one just large enough to cook a whole hog and no bigger. One fire box only. If there is too much smoke, I'll just wrap the meat in foil. 30 gallons of hot water is way more than enough for me.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 568316, member: 3162"] Make it solid Flaboy. Put a drop door in near the fire box to open and close if you want more heat on the meat at times. Earl's design is a good one. That is a "smoker". Some put water chambers in the bottom to both retain heat as well as have hot water at outdoor events. Some have a secondary fire box solely intended to generate coals. A good friend of mine has the best I have ever seen. He can cook 35 briskets in it and has 150 gallons of hot water available. The problem with it is that it comsumes a whole bunch of wood if you only want to do 5 briskets. It is not even worth the effort for a regular large bar-b-que. I want to build my next one just large enough to cook a whole hog and no bigger. One fire box only. If there is too much smoke, I'll just wrap the meat in foil. 30 gallons of hot water is way more than enough for me. [/QUOTE]
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