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Any backyard Smokers out there?

VanceMack said:
The airflow and draw through the smokestack is typically what you use to regulate temperatures, so I would think to get a good even heat draw across the grill it would be opposite the smoke box. Just from a users perspective. I know with my offset is on the far side and the same goes for the Oklahoma Joe Bronco I have and the pellet smoker. The Weber Smokey Mountains are a different animal altogether.

As popular as smoking is right now I think you could do well doing custom builds...especially if you advertised at car shows, gun shows, and the like.
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That's exactly my thinking, but as you noticed in both the picture of the high end ($2.8K) smoker and previous link, reverse flow stacks are preferred. I'm still trying to figure it out.

BTW, the link below shows how to build one. Again, straight forward. I have the welders and other equipment. Most can be welded with a 115v wire feed Lincoln 140 but the 3/8" steel parts will take either a stick or my Miller 211.

Babyboomerboy's Cooking Blog: BUILDING A 250 GALLON REVERSE FLOW SMOKER
 
my beloved holland grill finally gave up the ghost this summer after 16 years use. right about the time the company went bankrupt and quit manufacturing. other holland addicts got all the remaining units before i realized i needed one
wanted a kamado style like we used in japan in the 60s .... called it a hibachi over there. that term is given to something else in the states
now it is known as a green egg. had one shipped back unused and experienced how the fired ceramic shell deteriorated over time. it went south before the holland was acquired. so, now practicing with a cast aluminum blaze kamado affectionately known in the neighborhood as R2D2:
blaze komado.jpg
have not cooked exclusively with wood yet, using the more conventional lump coal with a variety of woods added; peach is my current favorite for mild smoking. pork shoulders and babybacks come out great low and slow and conventional grilling of steaks, chicken, fish is both easy and predictable. however, i have never slow smoked a brisket and want to take the plunge. i have confirmed that this thing will cook at 700 degrees without much effort, which should allow me to cook/bake a pizza. any chance you have any great pizza dough/pizza recipes and/or brisket recipes you're willing to share?
 
I bought a Masterbuilt dual fuel smoker from Home Depot when I was laid up after my hip surgery last year. Got it on sale for $99 dollars (currently sells for $249). First attempt at smoking a brisket was so-so. Didn’t regulate the temperature very well or keep the water bowl full all the time. Wasn’t real happy with the rub I tried out.

Second attempt I went simpler. Salt, pepper and garlic. Used beer and water in the water bowl and kept it full. Bought a nice 7 lb brisket from a butcher. The result was amazing. Couldn’t eat all of it before it was going to spoil, so froze the leftovers and recently used it in chili.

Here’s what the second one looked like.

d3a6c8758e0ca8cc9410d243705ca20f.jpg



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justabubba said:
my beloved holland grill finally gave up the ghost this summer after 16 years use. right about the time the company went bankrupt and quit manufacturing. other holland addicts got all the remaining units before i realized i needed one
wanted a kamado style like we used in japan in the 60s .... called it a hibachi over there. that term is given to something else in the states
now it is known as a green egg. had one shipped back unused and experienced how the fired ceramic shell deteriorated over time. it went south before the holland was acquired. so, now practicing with a cast aluminum blaze kamado affectionately known in the neighborhood as R2D2:
View attachment 67269581
have not cooked exclusively with wood yet, using the more conventional lump coal with a variety of woods added; peach is my current favorite for mild smoking. pork shoulders and babybacks come out great low and slow and conventional grilling of steaks, chicken, fish is both easy and predictable. however, i have never slow smoked a brisket and want to take the plunge. i have confirmed that this thing will cook at 700 degrees without much effort, which should allow me to cook/bake a pizza. any chance you have any great pizza dough/pizza recipes and/or brisket recipes you're willing to share?
Click to expand...
I picked up the Akorn version of the Big Green Egg earlier this summer used for 70$. Works like a champ. Its amazing how efficiently those things burn coal.
 
Moon said:
I bought a Masterbuilt dual fuel smoker from Home Depot when I was laid up after my hip surgery last year. Got it on sale for $99 dollars (currently sells for $249). First attempt at smoking a brisket was so-so. Didn’t regulate the temperature very well or keep the water bowl full all the time. Wasn’t real happy with the rub I tried out.

Second attempt I went simpler. Salt, pepper and garlic. Used beer and water in the water bowl and kept it full. Bought a nice 7 lb brisket from a butcher. The result was amazing. Couldn’t eat all of it before it was going to spoil, so froze the leftovers and recently used it in chili.

Here’s what the second one looked like.

d3a6c8758e0ca8cc9410d243705ca20f.jpg



Sent from my iPhone using Tapatalk
Click to expand...
SPG is the way for brisket.

I used to be a 'low and slow' guy for briskets..225 for 14-16 hours depending on the weight. Now...I smoke it hot and fast...300 degrees for 5 hours. I inject with a beef bouillon base and wrap it at 190...take it to 210...done. So good.
 
VanceMack said:
It can be a lot of work. I use the barrel smokers for a lot and the offset for pork ribs. The Smoke Vault and the Pellet smoker are easy...set em up, let em run.


Sent from my iPhone using Tapatalk
Click to expand...

I used to have an outhouse-ish smoker that I used wood harvested from my property in, but it fell victim to a storm about a year and a half ago. Technically it fell victim to trees that fell victim to the storm. I used wood I harvested from my property. I personally preferred mulberry or apple which are a bit similar in terms of flavor. The last of my big mulberry trees came down this past fall so in that sense I wish I still had it to burn the wood up in as I have a ton of it right now.
 
Drawdown said:
I used to have an outhouse-ish smoker that I used wood harvested from my property in, but it fell victim to a storm about a year and a half ago. Technically it fell victim to trees that fell victim to the storm. I used wood I harvested from my property. I personally preferred mulberry or apple which are a bit similar in terms of flavor. The last of my big mulberry trees came down this past fall so in that sense I wish I still had it to burn the wood up in as I have a ton of it right now.
Click to expand...
I use the apple and cherry from our trees but never tried mulberry before.
 
VanceMack said:
I use the apple and cherry from our trees but never tried mulberry before.
Click to expand...

mulberry is a sweeter smelling version of apple. It just happened to be something I had a regular supply of since it grows like a weed around here. It is good for "white" meats.
 
This thread had me researching BBQ (smoker) designs. BTW, for terminology; grilling is what most of us do with gas or charcoal. "BBQ" = smoking meat.

While researching BBQ designs, I came across rocket stove designs. The heat of a rocket stove is usually too hot for the low and slow heating used in smoking meat, but it can be done. Normally, rocket stoves are great for grilling, cooking and heating due to the highly efficient use of fuel. A lot of heat can be generated with sticks and twigs. The stove can be made out of many materials including rocks, bricks and concrete but I'd be focusing on steel. I already have a lot of scrap 4" square tube stock, so I'd be building something like this first:


Something like these:
diy-rocket-stove-steel-cooking-big-400x270.jpg


5 Best Rocket Stoves (and Plans) For Survival On The Market

Prepping 101: Cheap & Small DIY Rocket Stove Cooking - GunsAmerica Digest

The fundamentals of Rocket Stoves - Permaculture Principles
 
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