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I have a flat top and a charcoal pit. I want to smoke and I want to build it myself just because....that's what we do, right?I know very little so I'm struggling a bit.Its easy for me to go overboard and want to build something that holds 40 briskets, but I'm trying to keep it simple and small enough to use frequently.I believe I want a reverse flow. Otherwise I'd have to spend a lot of time tuning plates to keep the heat even across the pit??I like the warming box on some of the other pits, but I can always go back and add that on later or build another.So that leaves me with 26 inch pipe, 48 inch cooking chamber with a 18-20 inch firebox out of the same 26 inch pipe.Probably not put it on a trailer, but put some nice wheels on it so I can get it on my utility trailer when I need it to be mobile.So for a beginning, I'd probably like it to be 2 racks 48 inch cooking chamber, reverse flow with a set of large tires, inflatable, like golf cart size with a small tongue perhaps so I can move it around with the tractor.What do you think Grand Master Ninja?
Yo Dawg, no one said Nate was bbq ninja. He's Army ninja. Says so himself. I've seen the grease drain. How would. Water pan be incorporated? Location and materials.?How do you pull a gig like comp bow judge? That's like a dream jobSent from my iPad using Tapatalk
So, Bobby...being the calculating trained warrior NCO that you are. Take the appropriate action, Execute!
your standard grunt level CQB is just putting rounds and rounds on scary stuff till it stops scaring you!
a couple questions / recommendations ...........have you thought about or looked at pellet models or cabinet models? have you thought about the time that you are going to "HAVE" to spend attending to the fuel needs of a stick burner and not doing other things?if you are wanting a stick burner, is there plenty of wood available in the area to fill the fuel needs of said stick burner? because there are many woods that do not work for smoking/cooking foods.I am not a stick burner owner like rassimo and farmer jon, I have a pellet cooker like kyle........?
I volunteer my services as taste tester of the BBQ, whenever you get it done.
My plate is 4.5" below the bottom rack I believe.As for tending the wood burner, ain't that half the fun of it. Mine runs close to 225 feeding it one 16" long split every hour or so. I have several smokers, pretty much every different heat source. You can't beat the flavor of using the stick burner. None of the others come close. I do use a Maverick digital thermometer. I set the alarm on the cook chamber probe at 210 in case I dose off. The wireless receiver in my shirt pocket wakes me up.