• Welcome to the New OffroadSC - We have successfully migrated to our new Non-Profit Servers. Our team has been working hard to make this migration as smooth as possible. If you experience any issues, please let us know via the Housekeeping > Technical Problems Section.

The franken Smoker

#1
It has been a while since i had my last smoker. The first one was a 55 gallon drum and smoke box on the side. The grill area was a bit large and i was using alot of wood for only one small oven roast or boston butt. I sold it off and now i had some steel plate laying around and i decided it was time to make another.

IMAG1349_zpsd2a54d09.jpg

IMAG1350_zps0857ce9a.jpg

IMAG1352_zps78dd250d.jpg

IMAG1351_zps467cdcd5.jpg

IMAG1353_zps4731cf6f.jpg

IMAG1355_zps80e98d86.jpg

I still have work to do on it. I need to finish welding the seams on the firebox, make a door and vent on door, grill area, tuning plates for the heat and the chimney. It is mostly made out of 1/4 inch plate for the main box. The firebox is a combo of what thickness plate i had laying around. I am going to add propane to it to help with longer cooking times for brisket. Cant wait to see some good smoke rings on my food.
 
#4
Here it is in its glory.

10441288_10152571406377369_4789792547935234329_n_zps1eb93d3d.jpg

I still need to paint it, but I cooked for the 4th of July on it. Knocked out a beef oven roast and a Boston Butt. Both came out excellent. The pork for some reason took FOREVER to finish. I had a maintained temp of 250 degrees for the cook. Started at 11:30. I finished the beef at 4:30 and the pork stayed in till 7. Then i put it in the oven for 3 more hours. The bone just didnt want to release, but after tearing apart the meat, the bone was massive in this cut of meat, much differnt than other times i cooked. The meat shredded fine except for the top portion it was just tough. Tasted good though.

I want to add propane to it and after reading i cant put it in the main cooking area because of problems with the lack of oxygen for the burner to work properly, and i do not have enough room for a burner in the offset box, so i am thinking bout making a second box on the opposite side and just put a burner in there for when i want to cook much longer.

The box did hold the temp good, but i only used oak so i had to keep up on it to keep the fire going, and it got tiring. All in all I am pleased with the beast. Now to plan a meal for next weekend.
 
Top