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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-26-2012, 09:46 PM   #16
funman1
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Yes any barrel will work, I happen to live near wine country so hence the wine barrel.
To cut use a jig saw. I recommend screwing each stave in each ring before you cut it up.
The bung hole will have a 2"ish coper pipe that 90's down on the inside then 90's again on the floor. Haven't found a good control for the pipe yet but prolly a circle sheet metal plate or something with a screw in the top and rotates off set.

Since it's going to be electric with AMPS; air control is not nearly as important when using briquettes.

Still have that to do, and add the grates.
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Unread 09-30-2012, 01:03 AM   #17
funman1
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Added the 22" racks in today with the ubolts.
Went with two racks in case I want to get crazy and do LOTS of meat :)




Added a handle to the door and a nice decorative lock to keep it closed now




Painted the other side of the ubolts to match the bands on the paint


And now doing a full 3lbs of beef jerky and smoking away.




Still need to work on the pipe for the bung hole
And still need to add electric coils to cook with.....

Little bit each week :)
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Unread 09-30-2012, 01:15 AM   #18
code3rrt
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I must say......an awsome looking cooker!
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Unread 09-30-2012, 02:08 AM   #19
funman1
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Thanks :)
I just hope it smokes as good as it looks...
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Unread 09-30-2012, 09:24 AM   #20
Bob in St. Louis
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That's cool. I'd be proud to build and own that.
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Unread 09-30-2012, 11:24 AM   #21
Johnny Ca$h
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That's one COOL looking smoker.......................
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Unread 09-30-2012, 04:19 PM   #22
funman1
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3lbs of beef, cut, sliced, marinated, and towel dried; ready for smokin


Glad I did 2 racks cause I just filled them both!

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Unread 09-30-2012, 05:30 PM   #23
thirtydaZe
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Killer looking smoker man.
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Unread 10-01-2012, 12:15 AM   #24
barney jr
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wow nice work on the smoker thats a great idea!
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Unread 10-01-2012, 12:20 AM   #25
charray
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You know its great when it's a clssic from the day it's built - simply beautiful
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Unread 10-01-2012, 09:21 AM   #26
Bob in St. Louis
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Quote:
Originally Posted by charray View Post
You know its great when it's a clssic from the day it's built ......
Very well said.
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Unread 10-01-2012, 09:48 PM   #27
funman1
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awe thanks guys :)
I will keep this updated as I add to it.
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Unread 10-05-2012, 12:02 AM   #28
funman1
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It's cold enough right now outside, so I ran to the store really quick and got a bunch of the good stuff.

Just put 4 cheeses on the smoker right now. (8:45PM PST)
Using AMNPS with apple dust

Munster (Top right)
Extra Sharp Cheddar (Top Middle)
White Cheddar Aged 9 mo (Center Middle)
and Gouda (all the slices)

Plan to smoke for 45 mins then vac seal to the fridge for a week or more.

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Unread 10-05-2012, 12:35 AM   #29
funman1
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Well hmmm. Just looked and it does not look very smoky at all.
So lit the other side of the AMNPS for double the smoke, and going another round of 30-45 mins.
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Unread 10-05-2012, 02:03 AM   #30
funman1
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90 mins and pulled it off..




Then off to labeling and vac sealing for two weeks.
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