Future Smoker is Finished

Started by classicrockgriller, June 27, 2010, 02:35:11 PM

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classicrockgriller

I re installed the element cover so it was shielded.

Smokin Soon

Yer doin good CRG, that will be a great smokin machine. I am jealous!! Allways wanted a big smokehouse for my hunting buds.

classicrockgriller

Quote from: Smokin Soon on July 11, 2010, 06:19:11 PM
Yer doin good CRG, that will be a great smokin machine. I am jealous!! Allways wanted a big smokehouse for my hunting buds.

I'll hunt you down one. ;D

Quarlow

Quote from: classicrockgriller on July 10, 2010, 10:50:50 PM
The 5" on the side was for the smoke gen.

Was no "hole" before so that was easy.

The exhaust hole on top was 1 1/4" on the inside and 2 1/4" on the top side.

They are now both 2 1/4".

Try cutting smokething with a hole saw and not having a place for your drill bit to

go thru to help you get a "grove" for the hole saw to start.
I have had to do this a time or two and I found the best way was to clamp a piece of plywood over the exsisting hole and then use it to be the center bits new guide. Then just cut your new hole right threw the plywood. Not sure how you did yours Sonny but this is just some food for thought for next time or anyone else who might be scratching their head to do this.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

classicrockgriller

 Kinda what I did Q.

I took the 5" circle piece I cut out of the side and centered it top

to bottom and cut out the hole to match.

NePaSmoKer

Here are some pics of mine.



















On my smokehouse vent i went from 6" adaptor w/flap to 4" pipe w/cap.

classicrockgriller

After the Free Run test, I hooked up my PID and ran it thru another cycle

and that kinda told me I need more heat in the Cabinet, so I  am going to start with the

other element I tested before and let my two PID's run each element.

When I ran the PID and another small round of smoke off the smoke gen, I hated to

not use the smoke so I loaded up tomatillos, onions, garlic, jalapenos, tomato's.



Set the PID for 210* This is pretty much where it stayed.



Ended up making two quarts of non-smoked (on the left) and two quarts of smoked (on the right) of Salsa Verde.


squirtthecat


classicrockgriller

Bought a Sheet of it at Allied and cut 8 for the Big Smoker.

NePaSmoKer

I think my PID will run mine to.

DarqMan

These massive homemade smokers are just too cool.
Original Bradley Smoker with Dual probe PID, Traeger Texas BBQ075, Traeger Junior BBQ055, Bubba Keg with Stoker

New car, caviar, four star daydream, think I'll buy me a football team.

classicrockgriller

I've got measurements for all my inside metal work and hope to get that done tomorrow.

Also have a list of electrical supplies.

Maybe this weekend I might be ready to smoke a COW!

ArnieM

Quote from: classicrockgriller on July 12, 2010, 09:11:42 PM

Maybe this weekend I might be ready to smoke a COW!

Could you do a moose?  Never had that  ;D
-- Arnie

Where there's smoke, there's food.

hal4uk

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

mikeradio

Hey CRG

The exhaust fan is shipping to you today.

MIke