Homemade smoker, need some advice.

[redkneck]

Thanks for the info William. We do have a store similar to that in Meridian. I'm not going to sink a chunk into this thing, just a pet project. One day I'll make what I want, and maybe even build one out of bricks. If things go the way I think, I'll end up with a smoker that I can go charcoal or electric, and have the capacity to smoke 100lbs of meat at once, if I were to take a notion, for under a couple hundred bucks.

My little brinkman will only hold 20lbs of leg quarters, and that's having to stack a few pieces over some others. I like to load it up, and freeze the left-overs. They really turn out great, and even after microwaving to thaw, they taste like they just came out of the smoker. You can find good deals around here at the poultry plants where you get 40lb boxes of leg quarters for around ten bucks sometimes. Also next to impossible to do ribs on the brinkman the way I like them. Not enough room, and the water pan tends to steam them, but if I take it out, the meat gets too much direct heat (on the charcoal one, never tried ribs on the elect).

Edited October 9, 2009 by redkneck

[Ohiobucks]

Looks like some of our old stuff!

www.ISI-Controlpanels.com

[redkneck]

Well if you fall within the GM umbrella, it just might be!

[92xj]

Can you find another one exactly like it? Cut the backs out of both and weld together, doors on both sides, plus added depth.