The Texas BBQ Forum

Just joined and was hoping to get some help with an old vertical water smoker/oven with a rotisserie. No name or data plate. Can anyone point me in the right direction to get some info and how old it might be. Might be homemade just not sure. Any help will be greatly appreciated.

Is there any way you could post up a pic for "All" to see

I'M TRYING BUT DOING SOMETHING WRONG LOL. NOT VERY COMPUTER SAAVY. :don't:

ok think I got em uploaded will check shortly

I don't see nuttin but when you open the reply box click on "attachments" - then "add file" and then click place inline

If you still can't git'er done then holler and maybe someone can assist you better than MOI

Well I did that before and nuthin. I click on attachments and add files but I don't see click place inline. Maybe cause I just joined I don't know

Could it be the format the pics are in.

This may help.
Make sure your cursor is below the sentence line when you click place in line like this.

If you still cant get it email me the pics I will see what I can do.
kmillervidortx@gmail.com

Ok still not working. I click add file and you can see the status go green when loading but after it loads it doesn't show a green check mark and the place inline does not show up by the delete file. Could the pic be to big its 6.4 mb.

Well not sure how I did that but here is one pic. Thanks K.A.M for your help might need it later.

Here are a couple more BAYOU BASTERS sent me.
They were PNG. files that is why they would not load.

Well thanks to k.a.m he got more pics loaded. Now has anyone seen one like this or might know the manufacturer. I think it might be custom made. Gonna try brisket and some ribs this weekend for Easter

***OP, sorry I made this entry in your topic by accident. Newby here. Will not let it happen again. Thanks.***


Hello all. Just joined this forum today. Been lurking for awhile. Just got a smoker, it is only 1/8" thick. Concerned with heat los/control. Trying to think of how to make it better. Considering external fire blanket wrap, fire bricks inside, on walls, possibly top of firebox if I can get it to stick. Firebox lid does not.open. Got it for next to nothing so I can't complain. Any help would be greatly appreciated.

On a side note, it has never been cooked in. I want to season/cure it tonight. Hopefully will have enough information. To decide what I am going to do when finished. Really want to cook on it before I go back to work Sunday night.

Thanks in advance to everyone.