True Smokers

Bob in St. Louis · « **Reply #180 on:** 18 Jun 2013, 11:35 pm »

Quote from: TrungT on 18 Jun 2013, 10:08 pm

That's all fine and dandy....but what kind of speakers you have out there?

Just kidding buddy. I'm jealous. That looks great!

Bob

TrungT · « **Reply #181 on:** 19 Jun 2013, 02:55 am »

Thanks Bob.

Franklin's RULES

ratso · « **Reply #182 on:** 19 Jun 2013, 03:44 pm »

getting this: cheap and great reviews. cooks fast too, much faster than a traditional smoker.

http://pitbarrelcooker.com/

Bob in St. Louis · « **Reply #183 on:** 19 Jun 2013, 04:34 pm »

Trung, that looks perfect, well done Sir!

Ratso, Check out "UDS", otherwise called "Ugly Drum Smokers".
For those that are into DIY, you can make that type of smoker yourself.

ratso · « **Reply #184 on:** 19 Jun 2013, 05:09 pm »

actually it's a little different than a ugly drum, mostly in the size of it (smaller). it holds temps a little more evenly and better. there is a thing in the faqs on the differences.

**edit oh and i should add, the BIG difference is the metal bars that go through the top. meat cooks hanging from the bars by metal hooks, allowing for much shorter cooking times.

Bob in St. Louis · « **Reply #185 on:** 19 Jun 2013, 05:32 pm »

Oh gotcha. I didn't know that. As I mentioned in the other thread, I'm not a drum guy.
They all look the same to me.

TrungT · « **Reply #186 on:** 20 Jun 2013, 10:03 pm »

16G stainless steel is "B" to work with.

WireNut · « **Reply #187 on:** 20 Jun 2013, 10:12 pm »

Yes it is. Nice work tho. You must have bought those to size or had someone shear them to size for you. If you drilled those with a hand drill I know that was a bear. Looks like it will work

Every time I see that smoker I'm in awe

Keeps getting better and better

TrungT · « **Reply #188 on:** 20 Jun 2013, 10:28 pm »

Thanks
I had the metal shop sheared to size, then hand drill with running water to keep everything cool.
Took me 4 hrs to finished though.
I'm thinking to add another removable rack above the main one.

Bob in St. Louis · « **Reply #189 on:** 21 Jun 2013, 02:28 am »

Now we're talkin'

That's a big step above anything "off the shelf". You're making mine look like a toy.

By the way, for Fathers Day my wife bought me an injection needle with two tips, and the book Smokin' which is highly regarded as "very good BBQ information".

marvda1 · « **Reply #190 on:** 21 Jun 2013, 02:35 am »

if you're going to do tuning plates they should not have holes in them, if it's a one piece plate then you use the holes. with tuning plates it's the space between plates that controls the heat dispersion.

Bob in St. Louis · « **Reply #191 on:** 21 Jun 2013, 02:42 am »

I wondered about the holes too.

I'd never seen that, but since my smoker doesn't support the use of tuning plates, the only thing I know about them is what I see the BBQ forums guys use when they post pictures of their smokers. To date, I've never seen holes in tuning plates.

Note: "Child-like optimism" starts here:
I guess it wouldn't hurt. Worst case, you've lost some of the tuning capability, as the heat is going to escape too soon and the left side of the smoker will be cooler than it should be. If you're not doing whole hog, I guess that would be alright. if you do two briskets, the right one will finish quicker.

TrungT · « **Reply #192 on:** 21 Jun 2013, 03:07 am »

Well .....
None tuning plates: just move the plates together

Easy to clean out.

This way, I do have more option.

Bob.
Great Father Day present.

Bob in St. Louis · « **Reply #193 on:** 21 Jun 2013, 12:07 pm »

Sounds like a good plan buddy.

Bob in St. Louis · « **Reply #194 on:** 21 Jun 2013, 05:46 pm »

Ran across this picture, and thought it belonged in this thread for my audio guys to see.

It's a cast iron Lodge brand skillet.

JerryM · « **Reply #195 on:** 21 Jun 2013, 06:04 pm »

^^^ That's bitchin'!!!

WireNut · « **Reply #196 on:** 21 Jun 2013, 10:57 pm »

Hey, that would be a really good gift

Bob in St. Louis · « **Reply #197 on:** 21 Jun 2013, 11:34 pm »

After looking at the specs, I noticed the thing is only 10" long and shipping weight is 2 pounds.
I'm thinking the actual cooking area is about the size of a pear.
Looks more like a novelty than a tool for cooking.

TrungT · « **Reply #198 on:** 21 Jun 2013, 11:36 pm »

Good for Cornbread.

Bob in St. Louis · « **Reply #199 on:** 21 Jun 2013, 11:38 pm »

OOhhhhh......

Great idea. That's a winner right there!