Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Tips 'n Tricks
Looking for smoker tips Pics (Now w/Bling)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="backhoeboogie" data-source="post: 568345" data-attributes="member: 3162"><p>Earl's pic looks right to me. </p><p></p><p>Smoke and heat from the fire box goes under the deflector plate and U-turns back to the stack on the same end as the fire box. On the upper level return it passes through the grill. </p><p></p><p>You could put a stack on the left end and a drop door on the right side in the deflector plate to give yourself more options. You would normally keep the other smoke stack dampered out but you could use it to heat meat quickly with direct heat from the open drop door if you add it. </p><p></p><p>Hot water is great in the winter. Right now a container of water in the sun gets plenty hot on its own. </p><p></p><p>It sounds like yours is about the perfect size (the size I would like). </p><p></p><p>When I smoke brisket, I also like to put chopped pepper, onion, and garlic in a water pan near the heat source. The steam adds a great deal to the meat. You have to get it hot enough for the water to steam a little tho. Heance, a drop door in deflector of Earl's design to put the water pan near the heat is another reason to add it. Just weld sucker rod through pipe for a hinge and a seal plate around the perimeter.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 568345, member: 3162"] Earl's pic looks right to me. Smoke and heat from the fire box goes under the deflector plate and U-turns back to the stack on the same end as the fire box. On the upper level return it passes through the grill. You could put a stack on the left end and a drop door on the right side in the deflector plate to give yourself more options. You would normally keep the other smoke stack dampered out but you could use it to heat meat quickly with direct heat from the open drop door if you add it. Hot water is great in the winter. Right now a container of water in the sun gets plenty hot on its own. It sounds like yours is about the perfect size (the size I would like). When I smoke brisket, I also like to put chopped pepper, onion, and garlic in a water pan near the heat source. The steam adds a great deal to the meat. You have to get it hot enough for the water to steam a little tho. Heance, a drop door in deflector of Earl's design to put the water pan near the heat is another reason to add it. Just weld sucker rod through pipe for a hinge and a seal plate around the perimeter. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Tips 'n Tricks
Looking for smoker tips Pics (Now w/Bling)
Top