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Old 04-08-2011, 09:06 PM   #71
Sawdustguy
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Mar 2009
Manorville, New York
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Quote:
Originally Posted by dfess1 View Post
Here is my modified Brinkman SnP. It's pretty much on its last legs.



I put in a baffle between the firebox and the smoke chamber. Picked up some 16 or 18 gauge steel from a local supplier. Cut out the piece with my cutoff wheel. I made it wide enough to span the diameter of the smoke chamber, then angled down the sides to kind of follow the countour of the chamber, until it got down to the level i wanted it at. I had to make two 45 degree bends with it. Then I just cut two other pieces the same width for tuning plates, and spaced them out in the bottom of the chamber.



In this last shot, you can see another tuning plate, and the flashing I used to get the chimney down to the level of the grate.



Before I did this, I had temp swings of 100 degrees from end to end. After doing this, I have a temp swing of 15 degrees. Highly recommend doing it. Pardon my dirty pit. Haven't cleaned it out in a while.
Nice job! I have also seen guys put a plate across the bottom and make them into a reverse flow smoker ala Lang.
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Old 04-11-2011, 10:18 AM   #72
PleasantValleyHops
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Jan 2011
frederick, md
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Other than beer I like meat second.
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Old 05-07-2011, 05:18 PM   #73
Layne
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Sep 2008
Gonzales, Louisiana
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Here's mine.
My stick burner, my Cookshack smoker, and my webber gas grill.
What can I say, we're meat eaters!

 
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Old 05-07-2011, 09:26 PM   #74
Sawdustguy
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Mar 2009
Manorville, New York
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Originally Posted by Layne View Post
Here's mine.
My stick burner, my Cookshack smoker, and my webber gas grill.
What can I say, we're meat eaters!
You almost have all bases covered. I would recommend a Big Green Egg to you so you could claim you are the man that has everything.
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Old 05-07-2011, 11:03 PM   #75
Layne
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Sep 2008
Gonzales, Louisiana
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Lol

 
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Old 05-16-2011, 04:50 PM   #76
HexKrak
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Oct 2010
Phoenix
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I won this at the ASH Springfest this weekend!

We already made some pork spare ribs and a couple beef roasts.
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Old 05-17-2011, 07:31 AM   #77
thataintchicken
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Sep 2008
Lewiston, ID
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for those that have PM'd and asked --
here are the specs for the units ( 2 ) that I use at the restaurant I work at.



Toastmaster ES-13

used for everything -- sausage, chicken, Pork Butt and Brisket.
Woods used include smooth bark hickory, mesquite and for Chicken, Apple and Hickory( since I started working there ). management hates me and loves me

If I can find some good Cherry wood at a reasonable price, I'll be adding that to my Brisket smokes.

 
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Old 05-20-2011, 09:11 PM   #78
gregseay13
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May 2011
santa fe, Texas
Posts: 2

Home built smokes great
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Old 05-27-2011, 02:26 AM   #79
Duckfoot
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Jul 2008
Dürty Soüth, GA
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I wanted a BGE, but the budget has been thinned by the addition of another mouth to feed, I went DIY route....

I present, the Large Brown Ovum:



20" Terra Cotta pot and bowl, a few Weber replacement grates, BGE gasket and thermo, 12" t.c. bowl for a fire bowl and voila'!

Since pic was taken, added BGE SS draft door on the bottom...
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Old 06-01-2011, 02:07 AM   #80
ntempleton
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Nov 2007
Seattle, WA
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Got it at Sam's a few years ago. Not perfect but it works.
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