SmokerBuilder.com

They'll last a lifetime if you build them right the first time! Good to hear that it's still performing like a beast. And it's sill performing like a beast. Lit it off around 4:00 PM this afternoon, just above freezing, with a partial load of charcoal. It's down to 16 F, a 10-20 mph wind, and a bit...

I've had quite good luck with a 50/50 mix of acetone and the cheapest ATF I can find (seems to be Ford branded..... go figure. .) PB Blaster is pretty good. There's also Aerokroil, but that can be hard to come by.

actually, I have never seen the weld on bullet hinges sag. they will hold a crazy amount of weight when welded on properly.. 4 years later, I'm just gonna circle the wagons back on the bullet hinges. Ya'll are right.... I've hauled the smoker almost 3,500 miles hard mounted on a flat bed trailer, a...

Sounds to me like the competition rules themselves are intended to really test the skills of the competitors. A cook where you've got 8 hours to clean, prep, and cook a couple of chickens would open the doors to a lot of people. As it is, I'd suspect a lot of people will have trouble just finishing....

https://www.webstaurantstore.com/search ... rrier.html

Maybe look over some of the stuff there.

Me, I'm still on coolers,but they're all smaller than your Marine coolers, and I'm no transporting sloppy stuff like beans.

https://tvwbb.com/threads/the-adapt-a-d ... ect.63198/

I ended up building one of those, IIRC, I have a 15CFM fan in it.

I hang out over on The Virtual Weber Bullet Bulletin Board site, primarily for my HeaterMeater. There's a great bunch of folks over there, and if you're looking for parts, techniques, etc, that's an awfully good place to start.

FWIW, I picked up a half a dozen disposable chafing sets (https://www.restaurantstore.com.) These have a wire rack, a tin of gelled alcohol fuel, a deep disposable tinfoil pan for water, and a standard depth tinfoil pan for food. With the same order, I also picked up a flat of fuel tins, a stack of ...

If I'm injecting..... low acid wine, maybe on the sweeter side, beer, definitely malty and low hops. Maybe a cautionary tale...... I got the bright idea to try marinating pork butt in cider. A friend of our has fermented his with wild yeasts, resulting in a pretty dry tasty cider. I marinated a coup...

No words.

Sounds like a accidental read acknowledgement feature.

Any chance of using some Nomex gasket around the lids?

<scratches head> While I might also agree that a drain is an awfully good idea, I think I'd be spending some time figuring out how to keep the rain out of the smoker to begin with. Any rainwater that drains down through it is gonna be pretty unpleasant, and I'd have to wonder about the added moistur...

I've been meaning to weld up a new firebox grate (yes, removable is mandatory IMO,) potentially w/ angle iron of some sort, with a wider spacing. My first one is made out of 1/2" rebar on 1/2" spacing, and I get a fair amount of bridging. Edit: <scratches head> I've got a fair amount of that 1/4" 30...

Uh.... the plans for the double plan cook chamber bottom sheet *DO* have a slope, the drainage pipe should be at the lowest point. Looks like we built ours rather differently. Mine is sloped and is fully insulated, doesn't even melt snow under it at -6 F. I do have to replace the expanded sheet scre...

Thanks for the info guys!!!! So, i decided to give the double pan a go. I have a metal workshop so handling that bigger stuff isn't an issue. Bought the plans and this weekend I will make my own technical drawing in metric units. Verstuurd vanaf mijn SM-G780F met Tapatalk Stranger, where are ya'll ...

I concur with @tinspark. I built the double pan because 1) I have the room for it, 2) I can't use volume I don't have, and 3) it won't burn much more fuel. beyond those, the additional steel wasn't that much (but it *IS* more difficult to flip around during construction, make no mistake about it.)

Wait, you MEASURE when making sausage gravy??????

Dinner looks darned good. Think I might have to try this biscuit recipe some time.

Now that's an interesting biscuit recipe, different than most Southern biscuits. I do think I'd agree with Ms. Howard, it'd take me a couple of tries to make these, they're a departure in method from what I usually make. The ingredients are nearly the same, although Lillie's recipe does not call for...

SCHWEEEEET!

These inverter machines that have been showing up for the last couple of decades really are game changers. Lb for lb, you get incredible bang.

I saw some southern gals make buttermilk biscuits on TV a few years ago by putting flour, lard, and buttermilk in a bowl and mixing the dough by hand until it felt "Right". I have been wanting to try this for a long time and thought I could pull it off. When I mixed the stuff by hand to get a good ...

Okay..... bi-metallic strips (in my very limited experience) are intended to change physical position based on temperature. From what I see of what you're posting (and yes, I do appreciate it,) I don't see that happening in this application. I would be happy to be proved wrong. Shoot, a company in m...

TBH..... your small hotel/steamer pan would be just fine sitting on the grate, although you might want to have it on the other end without that big baffle. Even disposable tin foil pans work just fine on grates.

I'd like to see what other benefit that sort of baffle has on heat circulation.

Thats a page right out of the manual for arron franklins pit. https://franklinbbqpits.com I had to google what a bi-metalic strip was Wow. I think that I may have just lost a lot of respect for Franklin. Granted, Franklin himself probably has little to do with that document, but I've have to see th...

Uh, WHAT? My bogosometer just pegged. What product is that for? Bimettallic strips for temperature control are thin & small. Except for gross variations in temp (a couple of hundred degrees,) I doubt that any more than a 20ga sheet would show more than a small deflection. Vorticity? That chunk of ph...