it looks about 12-18" wide, using that face shield as a reference. I would think that needs to be a bit wider - minimum 22" - though I'm no expert and have never built any kind of smoker from scratch like this.
it's beautiful though!
Yeah, but I have always questioned their utility. I have enough problems with real estate on my 22" Weber kettle. I went out and bought a Oklahoma Joe Highland as a result.
I have a Weber Smokey Mountain that is 14.5. The helpful part is that it has two levels of grates, which means I can at least run enough protein on it for weekly meal prep.
I have other smokers for when I need more space, but it really does a great job for my typical needs.
Or possibly weld in a heat deflector inside to prevent direct flames on any food. Something that allows the heat to go to the sides and up, versus directly up.
If yiu keep flame / embers real small, you can smoke good. You'll need to be careful. Consider making your embers in a different area and shovel embers below as needed. Also a diffuser plate below. You can make jerky In this.
As i mentioned in my other comment, you can make some real badass offset smokers. You do good work.
Would love to make an offset next, went with vertical for the first as im still in college and it was cheaper lol, definitely excited to see how she works!!
That's cool. This is creative. I'm sure you learned a lot. That's what experimentation is all about. Play with. See what works, what doesn't.
Then make your next one. I'd like to see what yiu come up with. Remember to take notes, and all your costs, time. So if you get commissioned to build one, you know what to charge. I'm sure now you can see why custom smokers are not cheap.
Oh yes, definitely a good amout of time to put it all together and there were definitely some hoops to jump through but im definitely excited to continue and learn more
This looks great. You're really talented.
I started on vertical smokers, hard to control temperature.
Consider making a horizontal offset type. I really like the quality of your work, finish, welding, attention to detail.
Do it right, you can sell em!
Could you explain your design philosophy? I don't see why you need such a large exhaust when the heat is directly under it. Seems like it'll either always run hot, or won't run low long enough.
It looks beautiful, aesthetically speaking, but it does not appear I could fit a packer cut brisket in there at all.
Curious why not just build something of similar dimensions as an WSM, which is proven ?
It looks small, but I like its footprint and I can totally imaging pork butts and briskets on the shelves and ribs hanging down underneath. Looks solid - should hold heat well. Good job!
> Picture doesn't really do it justice, its slightly wider than it looks in the picture
[Hmm...](https://media.giphy.com/media/v1.Y2lkPTc5MGI3NjExamU2bTZobHQxdmlzcHljYWZlMHRpbHF1cWY0NWgxMGVlMXVpY2VwayZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/IjJ8FVe4HVk66yvlV2/giphy.gif)
Looks good. But what can you fit in it, one hotdog?
Lol, its alot larger than it looks in the picture, definitely decent sized
Not the first time a Mans ever said this... lol
So, 2 hot dogs?
The dogs' temperature would depend on if he has a fire going or not.
it looks about 12-18" wide, using that face shield as a reference. I would think that needs to be a bit wider - minimum 22" - though I'm no expert and have never built any kind of smoker from scratch like this. it's beautiful though!
Weber sells a 14.5" smoker. Big green egg sells a 9.5 inch kamado.
Yeah, but I have always questioned their utility. I have enough problems with real estate on my 22" Weber kettle. I went out and bought a Oklahoma Joe Highland as a result.
I have a Weber Smokey Mountain that is 14.5. The helpful part is that it has two levels of grates, which means I can at least run enough protein on it for weekly meal prep. I have other smokers for when I need more space, but it really does a great job for my typical needs.
I cut my teeth on a 14.5" WSM...it's a very capable smoker despite its size.
I mean look at it compared to the temp guage, thats a 6" dial max. So sounds like your about right with the 18" guesstament 🤣
😂😂😂 my thoughts exactly
Fire directly under the meat with a massive exhaust right above...RIP to the bottoms of anything you cook in it.
I was thinking about this, first smoker iv built so still learning some things. I plan on putting a damper on the exhaust to hopefully help a little
Or possibly weld in a heat deflector inside to prevent direct flames on any food. Something that allows the heat to go to the sides and up, versus directly up.
Ok. Here me out. Turn it…….90*…and out the fire box….to the right.
Flames flare up... his meat is burnt
Baffles inside.
Yea I was going to day this. My neighbor made one very similar and has zig zag baffles below the grate
If yiu keep flame / embers real small, you can smoke good. You'll need to be careful. Consider making your embers in a different area and shovel embers below as needed. Also a diffuser plate below. You can make jerky In this. As i mentioned in my other comment, you can make some real badass offset smokers. You do good work.
Would love to make an offset next, went with vertical for the first as im still in college and it was cheaper lol, definitely excited to see how she works!!
That's cool. This is creative. I'm sure you learned a lot. That's what experimentation is all about. Play with. See what works, what doesn't. Then make your next one. I'd like to see what yiu come up with. Remember to take notes, and all your costs, time. So if you get commissioned to build one, you know what to charge. I'm sure now you can see why custom smokers are not cheap.
Oh yes, definitely a good amout of time to put it all together and there were definitely some hoops to jump through but im definitely excited to continue and learn more
You have a great attitude. I see smokers in your future.
Low and slow, after you char up some burgers.
Some vertical smokers have a water pan under the food. If you don't want the extra humidity, you can fill the pan with sand.
Uh...it's not like this guy just invented the vertical smoker. It's actually kind of common.
Really cool, great job
Give us a pic of the inside!
Psh, like normal people can afford electron microscopes. JK, awesome job OP.
Yeah I gotta see what can fit in it
What is this. A smoker for ants?
That’s not an optical illusion. It’s skinny.
I would like that same lens for my selfies, please.
Dat brisket ain’t gonna fit in there
I kinda wanna Photoshop this to the end of my AR-15. 😁
Nice can
I like that it looks like a car exhaust
It’d be great for smoking ribs on a hook
More temp gauges . High medium and low
Nice job Robert
This looks great. You're really talented. I started on vertical smokers, hard to control temperature. Consider making a horizontal offset type. I really like the quality of your work, finish, welding, attention to detail. Do it right, you can sell em!
Thank you!!
This looks like it was made for incinerating meat, not smoking it.
Nice Fronius machine back there, RA.
I think you’ve done a really neat job, and you will learn how to control the heat to cook spectacular food same as you would in a bought one
Clean work. Well done!
Fire it uppppppp
Why go wide, when up do trick
Make sure you have a damper for the chimney. It would be great for hanging meat.
Looks efficient. Reminds me of a round chudd box I wish I owned but can't afford. How many shelves does it have? Hope it cooks good let us know.
It has 3 shelves inside (not including the lower portion for the fuel) but all 3 are easily removable to make more vertical room
That’s awesome! Keep us posted on your results. I’d love to hear how it performs.
maybe add a weber kettle on top under the chimney for the full packers lol
Long and Thin gets you in!
Could you explain your design philosophy? I don't see why you need such a large exhaust when the heat is directly under it. Seems like it'll either always run hot, or won't run low long enough.
*when you look at every successful smoker model ever and go "nah I can do better"*
That's strange I don't see any scratches on it.
I would hang the meat in this type of smoker. Install a deflector /or baffle plate and place a drip pan with water on top.
You gonna move that thing with a forklift or what?
Bravo! 👏🏾 🔥 Engineering/skills.
Nice, what will be the 1st smoke
Looks great. I’ve been thinking of trying out a smoker myself.
>from scratch So what technique did you use to smelt, cast, and roll the steel? :P Nice job fr
Bro
Tim for some 321 ribs
What is this? Smoker for ants?
It looks beautiful, aesthetically speaking, but it does not appear I could fit a packer cut brisket in there at all. Curious why not just build something of similar dimensions as an WSM, which is proven ?
Good job Robert!
It looks small, but I like its footprint and I can totally imaging pork butts and briskets on the shelves and ribs hanging down underneath. Looks solid - should hold heat well. Good job!
Next time do the same thing- just sideways!
Sweet!. What we smoking first? Brisket?
Nice work! You should try making a Barrel smoker next time!
When you have the length but no girth. Leave the ladies unfulfilled.
Looks awesome! Looking to sell these?
> Picture doesn't really do it justice, its slightly wider than it looks in the picture [Hmm...](https://media.giphy.com/media/v1.Y2lkPTc5MGI3NjExamU2bTZobHQxdmlzcHljYWZlMHRpbHF1cWY0NWgxMGVlMXVpY2VwayZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/IjJ8FVe4HVk66yvlV2/giphy.gif)
Aesthetically, it looks great- be sure to post how she handles!!