Lets see your smokers!
1 - 20 of 32 Posts
No i do not. But the dimensions are 4'x4'x8'-6". No racks. Dry deer is hung from bacon hangers. Stix, sausage and bologna from 1/4" s.s. rods. Jerky is pierced with 3/16" s.s rods. I use a 15 gal expansion tank for the fire box. I will take more picks through out the seasons of each of my products for everyone enjoyment.
Joined
·
3,391 Posts
Nice smoker.....like to see the inside also. I'm thinking of driving my neighbors nuts and building one.....
Joined
·
1,373 Posts
Here is mine:
![]()
![]()
![]()
Joined
·
106 Posts
Cat skinner,
Who makes that smoker that you have?
Who makes that smoker that you have?
Joined
·
1,373 Posts
That was made by Brinkman and I got it at BassPro in Harrisburg.
However, I don't believe that Brinkman makes them any more. BassPro has one that appears to be a copy except being opposite hand made by Horizon.
When I bought mine BassPro was a couple of hundred dollars less than anyone else--and by picking it up at the store I avoided shipping charges.
I love the third chamber and use that all the time. It stays about 75 degrees less than the second chamber which I hold at 225-250 for barbecue. I have an excellent butcher and I will get whole hams and full slabs of bacon and put them in the third chamber--amazing results!
I have not yet done fish but want to--and that will allow me to do a lot more varieties of cheese since the temperatures are lower.
I can't use it in the winter because of thermal stratification---I did a 22 pound turkey for Thanksgiving a couple of years ago and it was done on top but not on the bottom
![]()
I am thinking about adding insulation to the outside of the second chamber to correct that problem.
However, I don't believe that Brinkman makes them any more. BassPro has one that appears to be a copy except being opposite hand made by Horizon.
When I bought mine BassPro was a couple of hundred dollars less than anyone else--and by picking it up at the store I avoided shipping charges.
I love the third chamber and use that all the time. It stays about 75 degrees less than the second chamber which I hold at 225-250 for barbecue. I have an excellent butcher and I will get whole hams and full slabs of bacon and put them in the third chamber--amazing results!
I have not yet done fish but want to--and that will allow me to do a lot more varieties of cheese since the temperatures are lower.
I can't use it in the winter because of thermal stratification---I did a 22 pound turkey for Thanksgiving a couple of years ago and it was done on top but not on the bottom
Joined
·
23,761 Posts
heres my $50 new braunfels. this is one from when they were still made in texas, its heavy. i have upgraded my thermos to mavericks now
![]()
Joined
·
1,373 Posts
Very nice guys---and I like the paint job 410-er
![]()
Bucket---how long did it take to do that pig?
It seems that would short circuit the heat at both ends---do you have any problems holding the same temperature in the center?
Bucket---how long did it take to do that pig?
It seems that would short circuit the heat at both ends---do you have any problems holding the same temperature in the center?
A 100lb pig will take about 20 hours at 250 or so. I've done 3 so far and it has to be about the easiest thing in the world to cook...ranks up there with boiling water. I use an all wood fire which means you have to be there all the time. I can only go about 15 minutes without tending the fire.
Joined
·
1,373 Posts
Thank You.
I'm not surprised by your need to "manage" the fire like that. I stated out with one of those little R2D2 type sheet metal smokers and I felt like a slave to the darn thing.
The one I have now is 1/4" thick steel and that has a lot of thermal mass which makes maintaining a constant temperature far less demanding.
Something else you might want to try is using charcoal briquettes. I keep a bed of them under my wood. A twelve hour burn will take about 30 to 40# of briquettes. Depending on ambient temperature I can go for an hour or more without tending the fire.
I'm not surprised by your need to "manage" the fire like that. I stated out with one of those little R2D2 type sheet metal smokers and I felt like a slave to the darn thing.
The one I have now is 1/4" thick steel and that has a lot of thermal mass which makes maintaining a constant temperature far less demanding.
Something else you might want to try is using charcoal briquettes. I keep a bed of them under my wood. A twelve hour burn will take about 30 to 40# of briquettes. Depending on ambient temperature I can go for an hour or more without tending the fire.
Skinner, you nailed the main problem...thin metal. I like the barrels, it was very cheap to build and I don't feel guilty about it sitting around and only use it a couple times a year, but the next one I build will be made out of a lot heavier material.
I tried the briquettes, but I had trouble with the ashes snuffing out the wood. I'm sure with a little practice it would make it a lot easier to use. Although, I really like the flavor you get with an all wood fire. My fridge is a gas cooker and you can taste a difference.
I tried the briquettes, but I had trouble with the ashes snuffing out the wood. I'm sure with a little practice it would make it a lot easier to use. Although, I really like the flavor you get with an all wood fire. My fridge is a gas cooker and you can taste a difference.
1 - 20 of 32 Posts
Join the discussion
Join now to ask and comment!