Welder fabricator building first smoker many questions

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Re: Welder fabricator building first smoker many questions

Postby Steveo » Mon Nov 16, 2020 6:44 pm

I’m thinking about building a backyard bbq pit that would have a smoker and a firebox in it. Don’t want it to be to heavy that I can’t move I myself .. I need to find a pipe that would work to build and I could get the plat to build my firebox and vertical smoker .. where should I look for pipe
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Re: Welder fabricator building first smoker many questions

Postby Steveo » Mon Nov 16, 2020 6:46 pm

I’m thinking about building a backyard bbq pit that would have a smoker and a firebox in it. Don’t want it to be to heavy that I can’t move I myself .. I need to find a pipe that would work to build and I could get the plat to build my firebox and vertical smoker .. where should I look for pipe
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Re: Welder fabricator building first smoker many questions

Postby GTR » Mon Nov 16, 2020 9:06 pm

Propane tank, compressor tank.
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Re: Welder fabricator building first smoker many questions

Postby Fabkid33 » Sat Nov 21, 2020 11:07 pm

Temp problems . I have some cheap external guages that I think are causing some issues everything seems a little dry or a little chewy that I cook . I hooked up a digital thermometer and my guages are about 50 degrees off using a temp probe on a srand on top of a ham if I put the temp probe at grate level on a stand then the temps are about 100 degrees off from the external guages and which temp do I believe? Also is it always going to read hotter at the grate level with a temp probe because its touching the grate with the stand that holds the probe ?
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Re: Welder fabricator building first smoker many questions

Postby hogaboomer » Sun Nov 22, 2020 3:11 pm

I had the same thing happen. We started out using a Tel Tru in the door and everything was getting burnt up and dried out. Got a digital to see and the Tel Tru was about 50 degrees lower than probe on the grill. I only use digital now. I don't think touching the grate matters, it can't get hotter than the actual temperature inside the smoker.
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Re: Welder fabricator building first smoker many questions

Postby k.a.m. » Mon Nov 23, 2020 12:25 pm

I rely heavily on my digital therms but I also know what my grates are running at with my door therms by knowing the difference in the two. I can look at my door therms and know what my grates are running at without seeing my digital.
Always remember slow and steady wins the race.



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Re: Welder fabricator building first smoker many questions

Postby Fabkid33 » Mon Nov 23, 2020 3:11 pm

What door guages do you recommend ?
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Re: Welder fabricator building first smoker many questions

Postby strength_and_pow » Mon Nov 23, 2020 10:20 pm

Fabkid33 wrote:What door guages do you recommend ?

Tel-Tru seem to be the gold standard in analog gauges.
My experience matches K.A.M.s on there being a difference between door temp and grate temp, figure the difference and you are good to go


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Re: Welder fabricator building first smoker many questions

Postby k.a.m. » Tue Nov 24, 2020 1:04 pm

Fabkid33 wrote:What door guages do you recommend ?

I use Tel-Tru 50°/550° 3" dial with a 4" stem.
https://bbqbs.com/collections/bbq-therm ... r-3-50-550
Always remember slow and steady wins the race.



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Re: Welder fabricator building first smoker many questions

Postby Fabkid33 » Wed Nov 25, 2020 2:23 am

Im assuming then if a receipe calls for 225 then that would be grate temp ? I know some cookers love to run at different temps for different circumstances just trying to get closer to the ball park figuring I was about 100 degrees to hot on my grate temps this little cooker is going to take such little wood running the grate temp around 225 for the turkey Im going to be smoking
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Re: Welder fabricator building first smoker many questions

Postby strength_and_pow » Wed Nov 25, 2020 2:56 am

Fabkid33 wrote:Im assuming then if a receipe calls for 225 then that would be grate temp ? I know some cookers love to run at different temps for different circumstances just trying to get closer to the ball park figuring I was about 100 degrees to hot on my grate temps this little cooker is going to take such little wood running the grate temp around 225 for the turkey Im going to be smoking

That’s how I’d read it. I wouldn’t start adjusting vents or adding wood until I see a 10-15 degree +/- of your target temp and probably 25* +/- is fine. If you wanted to get super technical, you could look at a fan/blower controller like a BBQ Guru or similar.

225* is a bit low for poultry, rubbery skin will probably result. 300-325* is where I see most people cook poultry at to get crisp skin.

Poultry is definitely a meat where you want to closely follow the 40* to 140* in 4 hours or less guidelines for food safety. Pork I’m adamant on that as well. Beef I’m slightly more lenient of but not much.

I followed this tutorial including the gravy and was very pleased with the outcome.

https://dizzypigbbq.com/recipe/mad-max-turkey-method/


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k.a.m.
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Re: Welder fabricator building first smoker many questions

Postby k.a.m. » Wed Nov 25, 2020 9:20 am

If at all possible cook the turkey at 325°- 350°. The best sized birds for smoking are around 12 to 15 lbs. Any larger and it is hard to maintain a golden skin. If you are cooking a larger bird and the color is starting to get dark pan it and foil tent the bird to finish it.
Do not use rubs with a sugar content or your skin will get dark from the sugar burning. I prefer a light coat of cajun seasoning like Tony Chachere's.
I always cook my birds in a pan with a about a 1/2 cup of chicken broth. In the pan with the turkey goes the neck and giblets for a smoked giblet gravy.
Always remember slow and steady wins the race.



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