just finished building my reverse flow smoker waiting for my new digital smoke thermoters to show up have done one test burn with it and need to add a little more inlet vents cant wait to make my first run with it after a couple more dry runs
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Last edited by geotek230; March 17, 2017, 08:12 PM.
Reason: this was my winter project had a blast building it have one more tank probley going to build another one with one door insted of two
thank you i do plan on painting it soon. was just excited to fire it up for the first time and clean her out, i have about 35-30 hrs into building got her up to 600 on the cheep thermoter adn was able to hold 225 for several hrs using split oak next run is with charcoal and wood chunks
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the pit from Southern Illinois! Great job on the smoker! I have one about 60% built this winter. I hope to finish in another month or two. Inlet air is a tough one to figure out, I used a set of plans for the original one that I built and had inlets on 3sides of firebox. Only ever need one. New model is starting with one under firebox door-about 7"wide x 2-1/4" tall. My experience is open about 3-4" to get fire burning good and close to 1-1/2" x 2-1/4" for 225deg cook. Yours looks great! Sure are fun to build. What size of tank did you start with?
24" diameter 57" to where the end caps are welded on believe it is 125 gallon. Bought two at a on line auction took the worst looking one that was in a fire and started build. Saved time and bought old wood stove for fire box had to crack door to hold temp dropped too far if closed
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
Welcome to the Pit and I for one like the Patina on that beast! Once your digital thermometers arrive I hope you'll ditch that dial thingie.... They're usually not very accurate. Nice to have you here...
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