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View Full Version : New 1000 gallon smoker finally done.....


daninnewjersey
06-04-2018, 09:13 AM
New smoker complete.....she's going to be used exclusively for salmon. Finishing an interior clean out then test her to make sure the flow is good. Then she will be painted a light color so the summer sun won't make her as hot as a black smoker...makes cold smoking fish a heck of a lot easier. I think it will hold a decent amount of fish :mrgreen::mrgreen:

el luchador
06-04-2018, 09:16 AM
wow. that thing is a Beast!

congrats.

Lordkifar
06-04-2018, 09:23 AM
Holly 1000 gallon smoker....that is a beast. You can smoke a lake full of fish in there i bet.

Cant wait to see the finished product

mowin
06-04-2018, 09:40 AM
Just for salmon? How many# of salmon to you smoke a yr?

daninnewjersey
06-04-2018, 09:51 AM
Just for salmon? How many# of salmon to you smoke a yr?

We are a relatively new company so a yearly number would be hard to say.

KevinJ
06-04-2018, 10:06 AM
Looks good Dan.

Czarbecue
06-04-2018, 10:54 AM
Nice work, Dan. Do you have an interior shot of the smoke stack?

LloydQ
06-04-2018, 11:22 AM
Holy chit!

m-fine
06-04-2018, 11:46 AM
That is a HUGE firebox and chimney for cold smoking. Are you also planning to do hot smoked salmon as well?

BBQ Bacon
06-04-2018, 11:51 AM
Wowza!

fwdiii
06-04-2018, 11:54 AM
Congrats Dan.....looks fantastic!!

Sickboy579
06-04-2018, 12:20 PM
Wow!!! She’s a big girl!!

daninnewjersey
06-04-2018, 12:46 PM
Nice work, Dan. Do you have an interior shot of the smoke stack?

I'll take one asap....

daninnewjersey
06-04-2018, 12:47 PM
That is a HUGE firebox and chimney for cold smoking. Are you also planning to do hot smoked salmon as well?

Yeah....that actually our most popular product...the hot smoked....

Smoking Piney
06-04-2018, 12:53 PM
'Tis a beast, Dan! :thumb:

Lomey
06-04-2018, 01:13 PM
Wow, that is awesome!

mowin
06-04-2018, 01:44 PM
We are a relatively new company so a yearly number would be hard to say.

Well, i hope you need a second one to keep up with the demand. :thumb:

m-fine
06-04-2018, 01:51 PM
Yeah....that actually our most popular product...the hot smoked....

Where do we order our sample packs? :mrgreen:

hamm2seven
06-04-2018, 04:08 PM
Im digging that the salmon smoker is built on a boat trailer. Nice rig.

Right on Q
06-04-2018, 04:11 PM
Woah nice! That smoke stack is way up there!

IamMadMan
06-04-2018, 07:44 PM
Very nice Dan, can't wait to see it in action.

JEStucker
06-04-2018, 07:56 PM
Definitely want pictures of it running.
That is a thing of beauty and a sight to behold.
Congrats on nearing the finish line!

Czarbecue
06-04-2018, 08:27 PM
Is the smoke stack detachable? I think that was on your wish list.

LordRiffenstein
06-05-2018, 07:48 AM
Wow!

TedW
06-05-2018, 08:37 AM
Dan-


I hope whateverthehell you're doing is wildly successful

bobaftt
06-05-2018, 08:49 AM
holy smokes that thing is a BEAST. Can't wait to see what a full load of fish looks like coming from it.

daninnewjersey
06-05-2018, 01:53 PM
Is the smoke stack detachable? I think that was on your wish list.

Very good young Jeddi warrior...:mrgreen::mrgreen:

It's actually only an 8 foot stack...Franklin recommended 12 feet. I have a removable 4ft piece of stove pipe on order. If it was a solid 12 feet non-removable I would have taken down every cable line on the drive from the welder's shop to the kitchen..:mrgreen::mrgreen:

pjtexas1
06-05-2018, 07:28 PM
Very nice! Wishing you continued success.

Sent from my SM-G955U using Tapatalk

ncmoose
06-05-2018, 10:31 PM
Awesome!

Please excuse my ignorance but for anyone with a huge offset like that--isn't the temp variation from end to end quite significant?

Smoke on Badger Mountain
06-05-2018, 11:13 PM
Very nice Dan!

TuscaloosaQ
06-05-2018, 11:22 PM
Looks great buddy!!!!!!!

ssv3
06-06-2018, 12:49 AM
Oh yeah!!!!

pjtexas1
06-06-2018, 06:11 AM
Awesome!

Please excuse my ignorance but for anyone with a huge offset like that--isn't the temp variation from end to end quite significant?I don't know how much but you see guys moving meats around for what I believe are "heat zones". Some call it putting the meat in the sweet spot.

Sent from my SM-G955U using Tapatalk

daninnewjersey
06-06-2018, 07:25 AM
Awesome!

Please excuse my ignorance but for anyone with a huge offset like that--isn't the temp variation from end to end quite significant?

I based the build off of an Aaron Franklin design. He does get some variation but it's manageable. Plus, the welder put some movable baffles in her so I can play with them and fine tune the temp...theoretically anyway :mrgreen::mrgreen:

m-fine
06-06-2018, 08:12 AM
Awesome!

Please excuse my ignorance but for anyone with a huge offset like that--isn't the temp variation from end to end quite significant?

Thatís why it needs the big stack for hot smoking. In order to keep the temp variation reasonable, you need a high rate of airflow throug the cook chamber. Thick steel is a better insulator than most people realize, so if the smoke doesnít spend too long getting from one end to the other, it wonít cool too much.

Jousting Pigs
06-06-2018, 03:00 PM
How big are the grates on that beast? Looks awesome and I can't wait to see action shots!