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Old 08-09-2012, 02:11 PM   #181
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yup... we had one for about 10 years down at my sisters... I decided to get my own and redo it... glad i did
I dont recall if i added pic here it is seasoning after my referb.



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Old 08-13-2012, 12:05 AM   #182
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Just bought a Broil King Keg. Only used once...but can already say i am in love with it.


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Old 08-16-2012, 01:54 PM   #183
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Here's my smokehouse. It's fully electric with a 3000w oven element for cooking and an electric smoke generator made out of a cast iron pan and hotplate on the bottom.

I built the controller myself, and it controls smokehouse temp, monitors meat temp (automatically shuts itself down when cook temp is reached), Has on/off control for the smoke generator and a variable speed CPU fan draft blower to control air flow. I use the fan for predrying prior to smoking, and to keep the airflow consistent when cold smoking. Hot smoking has enough natural convection that I don't need the fan on at all.
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Old 10-10-2012, 12:06 AM   #184
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Default Ugly Drum

The UG from earlier this year , some brats and a fatty
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Old 10-18-2012, 01:13 AM   #185
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Here's mine. I've made some fantastic ribs, pork shoulder and brisket in this! I love my Bradley smoker!

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Old 11-05-2012, 09:58 PM   #186
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Here is my reverse flow smoker. 2' x 2' x 3' smoke chamber. 2' x 2' x1' fire box all insulated and firebricked. All insulated. It has 5 cooking racks. This think is awesome. All built from the ground up
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Old 11-05-2012, 11:23 PM   #187
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Dude, I like the stack design. I'm assuming the legs are opened to the chamber below. Really need both thermos? I've found with my insulated smoker, it varies by a degree from the bottom to the top of the chamber.
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Old 11-07-2012, 12:13 AM   #188
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Quote:
Originally Posted by dfess1
Dude, I like the stack design. I'm assuming the legs are opened to the chamber below. Really need both thermos? I've found with my insulated smoker, it varies by a degree from the bottom to the top of the chamber.
The legs are not open. There is a channel up the back the brings the smoke up and into the food area, the heat travels with it and also radiates through the solid steel ceiling/floor. The smoke has to fill the food chamber before it can exit through the exhaust channels that are only 6 inches off the bottom. The thermometers were installed during construction and well now I know they are usually very close
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Old 11-07-2012, 04:06 PM   #189
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Old School. I built this for cold smoking Bacon, Ham, and cured sausage doesn't hold heat real well in the winter but it works.

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Old 11-09-2012, 09:37 PM   #190
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Quote:
Originally Posted by 300RUM
Old School. I built this for cold smoking Bacon, Ham, and cured sausage doesn't hold heat real well in the winter but it works.
That is awesome.


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