Co-lay
Found some matches.
- Joined
- Oct 3, 2011
- Location
- Dalhart, Tx
Hello All, (I'm new to the forum)
I have a recently built a smoker, and need some guidance. I have done a tremendous amount of research and put together some Frankenstein, due to the lack of beautiful welds. I have always loved to cook outdoors, and have for some time. I felt that I needed to get on some personal uncharted waters and try smoking. Here are the specs om my smoker:
Cook Chamber : 24”d @ 56” long - 3/16”thk
Fire Box: 20”d @ 36”long (maybe a bit big..... I’ll see how it will work) - 3/16”thk
FB inlet: 5” dia
Chemney: 8” D @36” Overall length
FB to Cook Chamber - 9” id @ 20 long
(Please See Attached Photo...)
The first question is, I had to spread myself across my trailer due to stability, and added a 9” dia (7/16 walled) pipe @ ~ 20” long between the FB & C-Chamber. Will that hurt me by doing so? If so, will there be a great amount of heat loss?
Now that I have it completed, how do I prep the interior metal prior to cooking? ie. torch the inside, or Do they sale a certain type of wax log (or something) that will coat the inside? or, quit analyzing and just get started …
Once I have all above in order and plan on cooking, what should be on my first menu that wouldn’t mess up easily? What wood should I use as a beginner?
Sorry for the slew of questions, I am extremely excited to get started with this lifelong event
I have a recently built a smoker, and need some guidance. I have done a tremendous amount of research and put together some Frankenstein, due to the lack of beautiful welds. I have always loved to cook outdoors, and have for some time. I felt that I needed to get on some personal uncharted waters and try smoking. Here are the specs om my smoker:
Cook Chamber : 24”d @ 56” long - 3/16”thk
Fire Box: 20”d @ 36”long (maybe a bit big..... I’ll see how it will work) - 3/16”thk
FB inlet: 5” dia
Chemney: 8” D @36” Overall length
FB to Cook Chamber - 9” id @ 20 long
(Please See Attached Photo...)
The first question is, I had to spread myself across my trailer due to stability, and added a 9” dia (7/16 walled) pipe @ ~ 20” long between the FB & C-Chamber. Will that hurt me by doing so? If so, will there be a great amount of heat loss?
Now that I have it completed, how do I prep the interior metal prior to cooking? ie. torch the inside, or Do they sale a certain type of wax log (or something) that will coat the inside? or, quit analyzing and just get started …
Once I have all above in order and plan on cooking, what should be on my first menu that wouldn’t mess up easily? What wood should I use as a beginner?
Sorry for the slew of questions, I am extremely excited to get started with this lifelong event