There's a new brand in town. It's time to introduce y'all to 'Slick Rick', my latest addition. I applied liberal amounts of grease today and ran it hot for a few hours to protect it from rust. It's all done, tweaked and adjusted, and I'm very happy with how it turned out. Will do pork belly first to grease it up real good on the inside too.
Basic features
So, what next? Well, this is a prototype. I've ordered a bunch of stuff from a plasma cutter so I'm gonna build a few more. But by having many of the parts machined/cut to precision assembly will be quicker, and it's gonna look way more professional.
Big shoutout to Ahumadora for all the smoker builder discussions and knowledge sharing we've had on WhatsApp
Basic features
- Two slide-out racks, 20x 36" cooking area
- Industry norm water pan (restaurant pan, stainless)
- A pluggable hole by the smoke stack for entering thermometer probes
- Super tight fit for both doors.
- Wooden handles for look and feel.
- Offloading shelf for wood/thermometers/et.c.
- Fireproof bricks as 'floor' in the firebox for heat retention as well as extending the (already long) lifetime of the smoker
- 8 inch caster wheels in the back, 4 inch swivel casters in the front.
- Removable smoke stack
- No firebox vent, but the firebox door can be positioned in fixed 1/2 inch incfements for free air flow.
So, what next? Well, this is a prototype. I've ordered a bunch of stuff from a plasma cutter so I'm gonna build a few more. But by having many of the parts machined/cut to precision assembly will be quicker, and it's gonna look way more professional.
Big shoutout to Ahumadora for all the smoker builder discussions and knowledge sharing we've had on WhatsApp
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