Post pics of your smoker

[Dr1nkBeer]

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.

 

[THEDIETZ]

Just bought a Broil King Keg. Only used once...but can already say i am in love with it.

 

[_swede_]

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.

 

[ubenumber2]

The UG from earlier this year , some brats and a fatty

 

[Genuine]

Here's mine. I've made some fantastic ribs, pork shoulder and brisket in this! I love my Bradley smoker!

 

[westerndf]

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

 

[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.

 

[westerndf]

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

 

[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.

 

[Tnoodle]

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.

 

[300RUM]

That is awesome.

Thanks

 

[Flyin1500]

I have an old 18.5 wsm and a great smokey mountain gas smoker. I use em both. Cheers!

 

[Beerbeque]

 

[Rcole]

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.

... Hot smoking has enough natural convection that I don't need the fan on at all.

Fantastic work! You've inspired me to build a downsized version.

 

[Bandit]

New to smoking, I am hooked now. My son and I built this UDS.

 

[tshinefield]

I am a bit more lazy. I went with gas after many years of fighting temp control. Life is more easy now, set it and let it go for as long as you need or untiil you run out of propain.

 

[Brewsmack]

Well it ain't a smoker yet. 250 gl. Gonna be a double chamber reverse flow. The idea is that I will be able to just use half of the pit when I don't need the whole thing.

 

[Dr1nkBeer]

I'd stand it up right and put a few differnt doors on it.. use the whole thing.. you could make it a two zone (two different temps) smoker.. say your doing a brisket and ribs.. you'd like to do that brisket at a slightly higher temp.. than ribs. I have this issue with my side by side, i get away with it but if i had a chance to build one i'd make it a two zone..

Good find.. I wish i had the room for one of those... and a welder to have some fun..

 

[Brewsmack]

I actually considered that, but I plan on doing competitions in the future and laying it over to tow would be a hassle. Thing weighs 2000 lbs. so I'm going with the horizontal design and with the two separate chambers and damper system I'll be able to cook at 2 different temps.

 

[Dr1nkBeer]

That will work too... Competition.. hmmm.. I wish they did that around here i'd like to do some ribs at a show..

 

[Genuine]

Here's mine - I used it every weekend and it works like a dream!

 

[SuperiorBrew]

FEC-120

Big Green Egg

Cookshack SMO55

Traeger DLX

 

[headbanger]

^^ nice! ^^

Fast Eddy PG500

 

[Jukas]

Here's mine.

Did a smoked beer can chicken on as a first smoke to get used to it with some hickory & pecan. My wife wouldn't stop raving about how good the chicken was, and stole all the leftovers for herself lesson learned, next time do two chickens at once.

 

[Azurecybe]

Here's my original Kamado I got from a friend for free because he had to make room for a new one.

 

[adiochiro3]

I call her "Grillestate" because she has nearly 1500 square inches of grill space.

[/IMG]

The second is my dad's old kamado-style cast iron cooker he used extensively while I was growing up. I restored it just over a year ago, and she still brings it on the smaller jobs!

[/IMG]

Stupid photos rotated for no reason!

 

[SuperiorBrew]

^^ nice! ^^

Fast Eddy PG500

Sweet machine!

 

[troutcatcher413]

One day we decided we wanted to cook a whole pig. $25 in materials and hundreds of dollars in beer and pizza later we had this

 

[SuperiorBrew]

One day we decided we wanted to cook a whole pig. $25 in materials and hundreds of dollars in beer and pizza later we had this

Sweet setup!

 

[Genuine]

That looks awesome!