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Thread: My Smoker

  1. #1
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default My Smoker

    Here is my Homemade Smoker.

    It started out as a pair of steps. These were 48" long and 8" square.





    Had them cut down to this: 28X16 meat box and 20X16 fire box.





    Used caps for pipe for the air control.



    Had a plate welded in the bottom to sit the water pans on.



    about a 3" gap at the side for the smoke.



    The pipe is on the other side. This way the direct fire is away from the meat and is directed under the water pans to heat the water and make steam.



    I had a propane pipe in it, but it rusted out. Now I just use the electric starter on it.





    Added wheels and a handle. The wheels are not near heavy enough, and the handle is to short. It's a real pain in the butt to move.





    It works ok, but I need to redesign the firebox next time.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks pretty cool. What would you do different with the firebox next time?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    I like it. Looks like the box is large enough to cook direct on too.
    Why in the hell should I have to "Press 1 for English?"

  4. #4
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    The firebox doesn't seal well, it leaks a lot. And it's to big, I wanted it big enough to fireplace size logs.

    Also next time I may mount the firebox under the meat box. Maybe use a couple of pipes with baffels to bring the smoke up. I think that would give more even heat.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  5. #5
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    Well I added some metal to today, so it will seal tighter. I also ordered latches.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I just love Okie ingenuity!

    If you put the firebox under the oven chamber, you will be standing directly over the heat of the firebox every time you tend the meat. Just sayin.

  7. #7
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    Ill post some pictures, I have a pork butt to cook on Monday, so I'll see how it works.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  8. #8
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I like Hog!!

    A day without Pork is like a day without Sunshine.

  9. #9
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default Today's Cook

    I have a Pork Shoulder rubbed down with some Genuine Made in Oklahoma "Okie Dust".

    It is 7:15 a.m. And I just started the fire.

    I have my iGrill running and am doing a full review of it.

    I am also shooting video of the cook, and after the cook I post it.
    Last edited by Amigatec; 02-18-2013 at 08:22 AM.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  10. #10
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    So far the temp is coming up slowly and I have added the pork butt.

    PT = 190
    MT= 45
    I like Hog!!

    A day without Pork is like a day without Sunshine.

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