Smoker/Pit

Thanks to Brent's site, I built myself a new pit. It works like you can't believe, wow! I'm such a cheap bastard, the most expensive purchase was the thermometer, $20. I have @ $50 into it, the rest I had or procured from friends. The pit lets me go from very low temps, to high as you'd ever need it with very even temps across the grill. Dampening the firebox and smokestack made it very versitile, adjustable to the inth degree. I still have to learn how to use it, but wow what a difference from my propane barrel smoker. First attemt wen't real good. A 7 lb tenderloin and 5 racks of babybacks. Too much really, but kept the loin at the hot end and it worked out great, done at the same time. Loin had a 3/8" penetration ring, holy cow what a difference! The control you have with charcoal is very nice, I even enjoyed using it, or adding it. Felt more interactive.

Here's a manifold I made to bring some heat from below and help circulation. It's not crooked, it just sits in there, comes out to clean.


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Rock grates:



Grills:



Very technical damper handle:



With rock:



finished pit:

Nice work HLA! Sort of looks like a Romulin warbird from the original Star Trek!

nice work.

Thanks. It had a nick-name during the build, that I won't mention, but I will say as soon as the firebox was welded to the smoker tank it was very obvious.......

I've been looking around at smokers for a while now, I cannot believe how much $$$$ they get for a good one. There are a good number of cheap one's, but they're so thin they won't last 3 years around here. The pits that were as thick as this one are all over a grand. It was easy enough to build, if you're even thinking about it, do it!

You wanna talk smoke ring.... I think because the old barrel smoker had the heat source inside the barrel, the bottom rack was always way hotter than the top. No real big deal, you just rotate the racks, but there's no way I could get a finished product that compares to the new pit. I tested the grill temps with the probe, so I could learn the difference from the thermometer in the door. They were very consistent all the way across the grill. I think bringing the stack down to grill level really makes that happen. It's a world apart from the old barrel, and as often as I use it, it's a good investment.

Anyways, if you are serious about building one, I recommend visiting Brent's site first. There are pro's over there happy to answer any questions you might have. Couldn't have done it without their help. I'm actually thinking of making a real big one. I have an in on tanks, and Floyd's in Fife has all the metal I'd ever need. They'll cut it up for you too, save you some money on blades and grinder wheels.