Food Smokers and Smoking Tips/Tricks/Techniques

Speaking of wabba wabba point, Hows the new grill coming? Need to have you and fam come by our house soon and yall grub down on some of my BarBuhQ

 

Made 2 of these out of steel from a conveyor belt I got for free.

 

2 smokers?? looks great!

 

Yea. Built one for my brother-in-law too. I wish it was thicker steel but it should last awhile even burning with mesquite.

 

Is mesquite corrosive? I havent heard of this...

 

Heat im sure is what he is talking

 

It’s a traditional thing. The original ‘tumbler’ glasses couldn’t be set down except in a rack or holder. I’m certain it encouraged responsible enjoyment of scotch.

 

mine has a separate tray inside to put the coals on, protects the bottom of the smoker...

 

It's not bbq but imma be doing some wood fired cooking pretty soon

 

Aww yisss!

Haven't actually fired it up yet

 

wheres the Q??

 

I’ll take one please but reverse flow style

 

Reverse Flow build is on my never ending list of things to build

 

Mesquite burns really long and really hot. I believe it is the hottest burning BBQ wood. Ive had a few store bought pits that couldn't handle it and didn't take long to fall apart even with tray to keep the wood off the actually pit. If you look below the fire box in the picture I posted, I cut a really thick piece of catwalk material to keep the wood off the pit bottom. Shouldnt have any issues for awhile.

 

ah I just use a little chunk or two for smoke not as a mesquite fired oven.

 

I've never messed with a reverse flow. And to be honest I really don't get the science behind them. It seems like with the smoke stack right next to the fire box you lose alot of heat right off the bat....

 

I think there is a baffle that directs all the heat and smoke under the meat to the other end then back across the meat to the chimney?

 

Evens the heat distribution cuz more consistent and thorough convective currents

With your (exceptionally well built from the looks of it) smoker the heat will shoot straight up then over to the stack with a defined hot-cold gradient from right to left at cooking surface.

Reverse flow flue gases heat cook surface from underneath more evenly on the way across the smoker then they are allowed to rise up over and out....basically doubling amount of time they stay in smoker so more efficient even temps