Laiky
Found some matches.
First off, i am new here. i have been obsessed with BBQ for about 15 years now. I have owned a brinkman side firebox drum style smoker and now use a weber kettle for my smoking adventures. I have always had trouble with moisture and uneven heat. the brinkman always had issues with radiant heat and uneven heat. the Weber works well but is too small and seems to dryout food more than i would like.
I registered here because i want to build a vertical smoker and i would like advice on how to design it. I believe what i'm after is a water smoker, as i understand that is what pros use, and they keep food very moist. I also want to be able to use it for Pizza and maybe baking bread. I'll describe what i want to do as best as i can.
I intend to make a rectangle 20" square and 48" tall, standing it upright on legs. My plan is to make the firebox or rack in the bottom foot or so. I will place a 1/2 steel plate above the fire box area leaving about a 1" gap on all 4 sides to allow heat and smoke to rise. I intend to put an alluminum tray here full of water to make steam, i figure i can vary the size of the tray to adjust the amount of steam, i have no idea what size to start with. Above the steel "diffuser" plate i intend to make racks to hold Pork butts, ribs, chicken, and brisket. I have a few rack designs in my head. I intend to make double doors for the smoker section and a single door for the fire box. i have no designs for size, type, and placement of vents. I want the steel plate to do double duty for pizza and bread making. I have not yet decided on steel or stainless although stainless is a lot nicer, it is waayyy more expensive and should be TIG welded. I also don't know what thickness is necessary. I was thinking 12 gauge for mild steel or 14 gauge for stainless.
Any suggestions? Links? Pics? I'm open
Thank you all in advance!
I registered here because i want to build a vertical smoker and i would like advice on how to design it. I believe what i'm after is a water smoker, as i understand that is what pros use, and they keep food very moist. I also want to be able to use it for Pizza and maybe baking bread. I'll describe what i want to do as best as i can.
I intend to make a rectangle 20" square and 48" tall, standing it upright on legs. My plan is to make the firebox or rack in the bottom foot or so. I will place a 1/2 steel plate above the fire box area leaving about a 1" gap on all 4 sides to allow heat and smoke to rise. I intend to put an alluminum tray here full of water to make steam, i figure i can vary the size of the tray to adjust the amount of steam, i have no idea what size to start with. Above the steel "diffuser" plate i intend to make racks to hold Pork butts, ribs, chicken, and brisket. I have a few rack designs in my head. I intend to make double doors for the smoker section and a single door for the fire box. i have no designs for size, type, and placement of vents. I want the steel plate to do double duty for pizza and bread making. I have not yet decided on steel or stainless although stainless is a lot nicer, it is waayyy more expensive and should be TIG welded. I also don't know what thickness is necessary. I was thinking 12 gauge for mild steel or 14 gauge for stainless.
Any suggestions? Links? Pics? I'm open
Thank you all in advance!