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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #21
    Team LGK Chateau Bow Wow's Avatar




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    Quote Originally Posted by BeerMan View Post
    here is the smoker that I am upgrading from an old air compressor tank turned into backyard fireplace.

    btw, 15+ years of weather element = rust. unfortunately, there's no sand blaster at work, so an excessive sanding job using 40 grit will do fine.



    stay tuned. there still is more work needing to be done.
    Any progress?

  2. #22
    FIRE BETTMAN!! BeerMan's Avatar




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    just slowly getting there.
    I BELIEVE I'll have another beer!

  3. #23
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    Quote Originally Posted by shadowalk View Post
    Meathead is the Man. And yes, you can "over smoke". I add wood chips at the start, and then every hour-hour fifteen for the first 4 hours. Make sure your water dish does not dry up. Good luck and please post pics.
    I soak my mesquite chips in bourbon than use them in the smoker. Add's a great flavor and I make sure the bourbon is O.K. before I use it...
    BeerMan and x-wingcamewest like this.

  4. #24
    FIRE BETTMAN!! BeerMan's Avatar




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    custom smoker update.......

    trial run #1

    a small bundle of charcoal was used. in an hour with all vents opened at the bottom and the top and doors latched shut, the surface was hot to the touch. as I have not bought a temp gauge yet, I placed the oven thermometer on the top rack, and after 30 minutes the temp read 250.

    I plan to switch to lump coals and run another test to determine the right amount at the right tempurature before actually using the smoker for good.
    I BELIEVE I'll have another beer!

  5. #25
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by BeerMan View Post
    custom smoker update.......

    trial run #1

    a small bundle of charcoal was used. in an hour with all vents opened at the bottom and the top and doors latched shut, the surface was hot to the touch. as I have not bought a temp gauge yet, I placed the oven thermometer on the top rack, and after 30 minutes the temp read 250.

    I plan to switch to lump coals and run another test to determine the right amount at the right tempurature before actually using the smoker for good.
    A thing of beauty Beerman! I think you have found a second job.
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  6. #26
    Win it again..for Tanner! nosoupforyou's Avatar




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    would it make sense to put a metal bowl of water above the charcoal to deflect the heat?
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    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    would it make sense to put a metal bowl of water above the charcoal to deflect the heat?
    or a tray of water. question is, how big should either be? this smoker is 22 inches in diameter.
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  8. #28
    Win it again..for Tanner! nosoupforyou's Avatar




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    as long as it is big enough to deflect heat to the sides, I think it would be fine
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  9. #29
    1st Scoring Line WingHater's Avatar




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    I have the 22.5 weber smoker and I put water in it everytime.

    Actually, it looks close to it. Great job.

  10. #30
    FIRE BETTMAN!! BeerMan's Avatar




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    so, a 20 in dia. pan?
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