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  1. #14
    Join Date
    Dec 2001
    Location
    Phoenix, Az
    Posts
    1,247
    Quote Originally Posted by Whale4 View Post
    You can use a LP tank you just need to be safe and fill it with water and dish soap and let it sit over night and repeat 2 more times. DO NOT use a fuel oil tank as you will never burn off all residue in the tank and the last think you want to do is make somebody sick from your food. Aother Great choice instead of a LP tank is a Air Compressor tank. You need to know what you want (Offset, offset reverse flow ect...) when cutting your doors out of the tank dont do it all at once so you dont warp the steel, cut the majority of it but leave the corners uncut and 2 spots in the middle on the top and bottom. and plan ahead so you dont have to do it twice if you want pics or have questions feel free to e mail me or go here: http://www.barbecuenews.com/forum/default.asp?CAT_ID=3
    Talk to the local LP company first and get their take on it. I feel confident they'll disagree with the water procedure. Lp tanks are round anyway which reduces cooking surface. use an oval oil tank(new if you prefer). We made one out of a used oil tank and had no effect on taste or health.

  2. #15
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    Since we're talking smokers, I have a question about mine. It's a barrel type with a firebox on the left end and a smoke stack on the top right end. I can't get an even temp across the barrel. The right end might be as much as 20-30F cooler. I've thought about moving the stack so it comes out the bottom right end. Thinking that it would force the smoke and heat across the meat before it leaves the stack. Any thoughts?

  3. #16
    Join Date
    Jun 2003
    Location
    Florida
    Posts
    9,548
    Quote Originally Posted by razorback View Post
    Since we're talking smokers, I have a question about mine. It's a barrel type with a firebox on the left end and a smoke stack on the top right end. I can't get an even temp across the barrel. The right end might be as much as 20-30F cooler. I've thought about moving the stack so it comes out the bottom right end. Thinking that it would force the smoke and heat across the meat before it leaves the stack. Any thoughts?
    See my first post....
    If everything was always done "by the book"....the book would never change.

  4. #17
    Quote Originally Posted by razorback View Post
    Since we're talking smokers, I have a question about mine. It's a barrel type with a firebox on the left end and a smoke stack on the top right end. I can't get an even temp across the barrel. The right end might be as much as 20-30F cooler. I've thought about moving the stack so it comes out the bottom right end. Thinking that it would force the smoke and heat across the meat before it leaves the stack. Any thoughts?
    Bring your stack down to grate level, and fab up a deflector or baffle at the opening to the fire box to force the heat to run further into the chamber, always run the cooker with the stack wide open and throttle the fire with the intake vents.

  5. #18
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    Quote Originally Posted by jpw23 View Post
    Bring your stack down to grate level, and fab up a deflector or baffle at the opening to the fire box to force the heat to run further into the chamber, always run the cooker with the stack wide open and throttle the fire with the intake vents.
    Thanks, I'll move the stack. But don't you get more smoke flavor if you keep the stack mostly closed?

  6. #19
    Quote Originally Posted by razorback View Post
    Thanks, I'll move the stack. But don't you get more smoke flavor if you keep the stack mostly closed?
    You'll over smoke and maybe creosote your meat....you just want to see thin blue smoke....very light! If you see thick, white or grey smoke....you gots trouble!

  7. #20
    Join Date
    Jan 2006
    Location
    Hangin out with you losers
    Posts
    1,043
    You know......... Some pictures would go a long way here
    I remember my first day,It was fun!

  8. #21
    Join Date
    Jan 2002
    Location
    Ft.Worth,Tx
    Posts
    4,584

    Texas. BIG Boy grill

    Quote Originally Posted by trey r View Post
    Man when did this forum begin. I haven't been on here for awhile, been really busy. Anything interesting happen in the past few weeks?

    Anyway I'm going to build a smoker. I have a 4' x 6' trailer that was given to me. That's about all I have right now. Not sure if I should make it just wood burning or LP. I am looking for a large propane tank to make the cooker out of. I am looking for ideas or any helpful info from others. I've never built one or cooked on one.
    I would suggest that you build a firebox in front,then take measurements of center of tank drill 1/2 hole pipe thread it, then make and estimate of how big of doors you want to cut into side, then cut out, after you trim the hole you cut out with iron about 2" so that when you close lid makes nice secure lip. We took 3" pipe up 48" with sliding cap right or left. Also we have drain valve at bottom with 1" ball valve we put water in the bottom when smoking.

    I will try and get some shot of the smoker this weekend and post them.

    Have had 6 briskets 2 chickens and 4 racks of ribs and links all cooking at once on this smoker with 36x24 firebox on front of trailor.About 10 years old now.
    "Everyday above ground, is a good day".
    "But everyday that you have made a difference in someones life, may insure you stay above ground a little longer".<aircooled>

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