True Smokers

marvda1 · « **Reply #140 on:** 1 May 2013, 10:12 pm »

trung, what brand smoker is it?

TrungT · « **Reply #141 on:** 1 May 2013, 10:23 pm »

Found it on Craigslist, a welder build it 3/16" and 1/4" steel.
One more here, very nice build, just little bigger than mine.
http://dallas.craigslist.org/ftw/for/3767778730.html
Same guy selling.

TrungT · « **Reply #142 on:** 1 May 2013, 10:24 pm »

Bob in St. Louis · « **Reply #143 on:** 2 May 2013, 01:58 pm »

$600 is an insane price for that!

Looks like a VERY quality build. Looks like much more than "just some guy who knows how to weld".

I'm very impressed with that, you got a nice unit there.
Take good care of it, and you'll be passing that down to your kids and Grandkids.

Bob

WireNut · « **Reply #144 on:** 2 May 2013, 05:09 pm »

Quote from: Bob in St. Louis on 2 May 2013, 01:58 pm

$600 is an insane price for that!
Looks like a VERY quality build. Looks like much more than "just some guy who knows how to weld".

I'm very impressed with that, you got a nice unit there.
Take good care of it, and you'll be passing that down to your kids and Grandkids.

Bob

That would be a fabricator/welder like some of the guys I work with. Their like artist with sheet metal. You can't find that good of construction in any hardware store. He should be using stainless steel expanded metal for the cooking surface. Kinda looks like it since that's not painted. For the gauge of steel and the hours that guy's got in it, I can see 6 bills. He's not building those at home in a garage. It takes some good metal working equipment to cut, bend and form steel like that. Nice work.

I'm wondering if he provided a way of removing the ashes other then removing the cooking surfaces. Rev 2.

Bob in St. Louis · « **Reply #145 on:** 2 May 2013, 05:45 pm »

Agreed. I've got a bunch of woodworking tools/equipment, but lack anything metal related. I told my wife that one of these days I'm buying a plasma cutter and MIG welder and build my own grill/smoker. But to roll that guage of sheet metal, that guy has access to a shop, or is way beyond your average guy with a welder.
But I can see myself using premade barrels and not rolling my own drum.

That's just cool. Like a nice car, or nice pair of speakers, you know you've got a good one when you have the overwhelming desire to just touch it.

Bob

TrungT · « **Reply #146 on:** 3 May 2013, 04:00 am »

I had been looking for a smoker for a few years.
Most of them like the one I have now will set you back over a grand, I actually pick this one up for $580. (2hrs round trip)
Very please with this one, I season it after LSAF.

TrungT · « **Reply #147 on:** 6 May 2013, 10:03 pm »

Bob, I'm going to build an ash tray, great ideal.

Bob in St. Louis · « **Reply #148 on:** 6 May 2013, 11:41 pm »

Glad I could help.

Charles Xavier · « **Reply #149 on:** 27 May 2013, 12:15 pm »

Brisket is on

Happy smoking and happy Memorial Day

Bob in St. Louis · « **Reply #150 on:** 27 May 2013, 03:54 pm »

I know what you're having for dinner tonight !!!!!!!!!!!

That's awesome. Looks great.

I feel so bad, my pit never even got fired up for the weekend.

Charles Xavier · « **Reply #151 on:** 27 May 2013, 04:18 pm »

I think the temp has hit the plateau mark. It's been at 169 for about 45 minutes. I'm hoping it is done by 3 pm

Bob in St. Louis · « **Reply #152 on:** 27 May 2013, 05:25 pm »

That "Plateau" you're talking about is called a stall. It's when a lot of noobs panic thinking something is wrong with the smoker. Then they start stoking the fire and opening all the vents in order to "get it going again". But in reality it's time to pop the top on another beverage of choice knowing that awesomness awaits you. Don't touch a thing, the temp will start slowly climbing again, all on its own.
Three O'clock is very optimistic, unless it's a small brisket. It's hard to tell from the pic what exactly you've got there. It's not a "full packer" brisket (20+ pounds), so if it's just the "flat" or the "point", then 3:00 might be a realistic goal.

If you've got a few minutes, watch this guy. He's got more BBQ awards than imaginable.
I've subscribed to his YouTube channel. He's great.
Here's his brisket video: http://www.youtube.com/watch?v=VmTzdMHu5KU

Bob

Charles Xavier · « **Reply #153 on:** 27 May 2013, 05:41 pm »

I separated the flat and the point this is just the flat it weighs in about 4 pounds I started at 8 a.m. hopefully it should be done by 3

Bob in St. Louis · « **Reply #154 on:** 27 May 2013, 06:04 pm »

Oh nice. Sounds like you're in good shape then.
Sorry if talked 'down' to you. No offence intended

.

Charles Xavier · « **Reply #155 on:** 27 May 2013, 06:09 pm »

Quote from: Bob in St. Louis on 27 May 2013, 06:04 pm

Oh nice. Sounds like you're in good shape then.
Sorry if talked 'down' to you. No offence intended .

Didn't take it that way

183 degrees

Bob in St. Louis · « **Reply #156 on:** 27 May 2013, 07:20 pm »

OK, good.
Looking great Charles. My mouth is watering!

Charles Xavier · « **Reply #157 on:** 28 May 2013, 12:19 am »

Well the Briskets flavor was spot on , just a little dry. Have to work on temp control

SoCalWJS · « **Reply #158 on:** 28 May 2013, 12:32 am »

I've never had any real success with Brisket in the smoker - too dry. If I foil it with liquid, it's juicy, but usually turns into shredded beef.

Still gonna keep trying, cause it tastes GOOD!

Charles Xavier · « **Reply #159 on:** 28 May 2013, 12:40 am »

Quote from: SoCalWJS on 28 May 2013, 12:32 am

I've never had any real success with Brisket in the smoker - too dry. If I foil it with liquid, it's juicy, but usually turns into shredded beef.

Still gonna keep trying, cause it tastes GOOD!

I read different things on different forms some say 180 degrees for slicing and if you want to go to 200 degrees it'll fall apart so you can pull it