Smoker idea ???

[Mark @ Everlast]

No,
You use full length (18") logs. You have to have a fire you know. Its okay to use a little charcoal to get started, but by the time you are cooking, you should have a fire going with the wood, just like your fireplace.

 

[deereman75]

No,
You use full length (18") logs. You have to have a fire you know. Its okay to use a little charcoal to get started, but by the time you are cooking, you should have a fire going with the wood, just like your fireplace.

Ahh ok I was thinking you used these things like the cold smokers you normaly see out here. I was just a bit confused. I have an old air compressor out back I might be able to use for the body..... I bet those things make great ribs:licking:

 

[jake98]

No,
You use full length (18") logs.

Only a southerner would say those are full size logs.. that's kindling wood, around here! :laughing:
Good looking smokers Mark, when's the next BBQ?

 

[rrrkkk]

I think if you will check the Jack Daniels, and the Kansas City Royal open were won by a team that uses a Peoria insulated Meat Monster cooker. Check out Myron's cooker it is insulated as well.
There is really not much wrong with any wood, Mesquite is strong as well as Hickory. The fruitwood are all pretty good, especially Mulberry and Crabapple as well as wild Cherry. Oak is a very good all around wood for smoking.

 

[NativeSon]

Hickory is #1 for me, but I do like fruit wood too. I have smoked Chickens over Apple and it was really amazing, and my wife couldn't understand why I would always trim a pecan tree a we use to have a little when I fired up the pit to cook some briskets.

Charlie

 

[deereman75]

Well my plan to build one hit a bit on a snag... My dad is happy to have me build one (a bit of a surprise) but he doesnt want me to cut up the worn out air compressor.. yet......

 

[Mark @ Everlast]

Only a southerner would say those are full size logs.. that's kindling wood, around here! :laughing:
Good looking smokers Mark, when's the next BBQ?

Today...Got up early this morning before church and put it on. Two 12 lb turkeys and one 14 lb boston butt.

As far as log length, that's a funny comment. I work with another company selling wood/forestry equipment made for tractors...We sell firewood processors. The company is based in NY and THEY say everyone wants 18".

I know of another company that went over to Britain to sell their product and they were at a show demonstrating it, cutting at 18". The brits gave quite a few dissaproving frowns. Later he was told that he was wasting wood by cutting it that long. They only want 8-9" long.

 

[Mark @ Everlast]

I think if you will check the Jack Daniels, and the Kansas City Royal open were won by a team that uses a Peoria insulated Meat Monster cooker. Check out Myron's cooker it is insulated as well.
There is really not much wrong with any wood, Mesquite is strong as well as Hickory. The fruitwood are all pretty good, especially Mulberry and Crabapple as well as wild Cherry. Oak is a very good all around wood for smoking.

It may be, but I was eating his que when it wasn't and his trophies were piled high to the ceiling.

Wild cherry has some problems with cyanide being in the greenery...watch out for that stuff.

Now as far as cooking a long time. I can fill up the double stack design 1 time full and cook 10 hours at 250....so what's the need?

Deereman,

That compressor was too thin any way. I got one I tried to cut open. It was only 1/8" thick.

 

[deereman75]

That compressor was too thin any way. I got one I tried to cut open. It was only 1/8" thick.

OK I guess I will check the building salvage yard sometime. They sometimes have tanks that might work, or they might have really big piece of pipe. Is 1/4 inch think enough?

 

[Haywire]

I know of another company that went over to Britain to sell their product and they were at a show demonstrating it, cutting at 18". The brits gave quite a few disapproving frowns. Later he was told that he was wasting wood by cutting it that long. They only want 8-9" long.

He didn't do his market research before going over there. They use stoves with big thermal mass. I've read that they burn a small hot fire to heat the mass and then let the fire go out and get their heat off that.

I'm not much of a grill guy, but you fellas have me wanting to make one from a 20lb tank just for the practice/fun. No smoker, just a grill.

Ian