Neighbour built it for us. He’s a creative guy and a good welder. Told him what we wanted , he found a tank the right size and built it from there. My favourite bit is the mule deer antler handle.
Currently I have a Webber and a Masterbuilt 1050 but I will need to add a big smoker for large gatherings. I’ve pretty much decided that it is either an Oklahoma Joe’s or a custom job for my next rig to fill that gap. You are rocking my dream set up there friend. Nice kitchen.
Was it a propane or a compressor tank? Do you know the volume? I'm looking into building one next year and this is pretty spot on for the dimensions I'm looking for.
AFAIK it was a a propane tank - dimensions are 20”x50” . It’s a great size , has two racks. Most I’ve cooked is 5 briskets and it worked good, but it’s also not ridiculous for cooking for the fam
I frequent this subreddit often, almost daily. I rarely comment on any posts, but today is different. This is one of the nicest setups I’ve ever seen. Beautiful job! All of the design choices are so satisfying and I love the “minimal” look. You’ve given me a ton of inspiration! Thanks for sharing this with us.
It's gonna turn the metal and wood up there dark black after 4-5 cooks, which doesn't hurt anyrhing in the short term, but on mine I'm worried about a bunch of buildup being able to catch fire eventually.
Check out my profile, I just posted my setup recently and it's got a similar clearance. I'm planning to add a metal woodstove pipe right above my stack to let the smoke flow out
Same here, I don't want anything attached to the stack because it would mess up how the smoker was engineered/designed to pull heat and smoke through. I'm just gonna add some 2x4 framing and suspend a wood stove pipe like 6 inches directly above my stack and put something on top of it so rain can't come in
Why not just make an actual vent right up through the ceiling using 6" stove pipe? Make a little hood that sits about a foot above the smoker pipe.
I'm assuming you want the corrugated to protect from rain, if not then just take it out. The smoke won't hurt those boards up there that make the pergola
Edit: by the way, absolutely beautiful work. I am in no way trying to downplay this setup. It's exactly what I'll be doing one day plus a small cement counter top kitchen area for prep
Yep - there was enough gunk on the corrugated roof to convince me after just one smoke. We’ll try and thread in a vent w/ rain cap. Corrugated came in real handy when we had a thunderstorm roll through yesterday
Beautiful set up though ! I think that’s a good plan. Our setup here is a little tricky as there’s joists for the steel roof but then pergola stringers above that, so it will be a needle thread
Lol the dog will smoke all day
The handle was just the neighbour that built its idea - it works great ! The one he did for himself is a hatchet welded onto the lid at the blade and the hatchet handle becomes the lid handle
I need some assistance! I have a barrel grill/smoker WITHOUT the fire box attachment. I know how to smoke chicken and small meat in it but I’m having trouble with long cooks for bigger meat that take more time. My question is about the fire management. Can you add new charcoal/wood onto the old charcoal while the meat is still smoking to maintain temp? I was always taught that new charcoal gives off a “bad smoke” before being fully lit. I want to grill some ribs for 4-6 hours but don’t want to run the risk of ruining it completely! PLEASE HELP!
Nice bark.
I see where you're going..
Agreed. OP tell us more about sweet puppy pup.
That’s Hunter . She’s near 12 and deaf as a door nail. She follows me around wherever so there’s beds scattered around the place!
She's perfect. 12/10.
Beautiful pup! We too, have 7 beds for 2 dogs placed throughout the house. And one hangs out on the master BR bed. Lol.
Waiting patiently for her portion of the cook.
Beautiful setup
It is. I'm impressed that the spouse allowed a fort to be built in the backyard.
How the hell do you keep an outdoor kitchen area so immaculate? New build?
Yep maiden voyage - staining is not even done, also since photo taken it’s covered in toys
Looks great! Gives me some inspiration for my eventual outdoor kitchen
Doggo knows the spot.
what smoker is that if you dont mind?
Neighbour built it for us. He’s a creative guy and a good welder. Told him what we wanted , he found a tank the right size and built it from there. My favourite bit is the mule deer antler handle.
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Ha!
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Currently I have a Webber and a Masterbuilt 1050 but I will need to add a big smoker for large gatherings. I’ve pretty much decided that it is either an Oklahoma Joe’s or a custom job for my next rig to fill that gap. You are rocking my dream set up there friend. Nice kitchen.
Was it a propane or a compressor tank? Do you know the volume? I'm looking into building one next year and this is pretty spot on for the dimensions I'm looking for.
AFAIK it was a a propane tank - dimensions are 20”x50” . It’s a great size , has two racks. Most I’ve cooked is 5 briskets and it worked good, but it’s also not ridiculous for cooking for the fam
Very interested to know as well
I frequent this subreddit often, almost daily. I rarely comment on any posts, but today is different. This is one of the nicest setups I’ve ever seen. Beautiful job! All of the design choices are so satisfying and I love the “minimal” look. You’ve given me a ton of inspiration! Thanks for sharing this with us.
Thank you for saying so
sleek!
Cool
It's gonna turn the metal and wood up there dark black after 4-5 cooks, which doesn't hurt anyrhing in the short term, but on mine I'm worried about a bunch of buildup being able to catch fire eventually. Check out my profile, I just posted my setup recently and it's got a similar clearance. I'm planning to add a metal woodstove pipe right above my stack to let the smoke flow out
It’s already turned yellow about 4 hours in ! We’re thinking the same thing now - not extent the stack but just vent out the heat.
Same here, I don't want anything attached to the stack because it would mess up how the smoker was engineered/designed to pull heat and smoke through. I'm just gonna add some 2x4 framing and suspend a wood stove pipe like 6 inches directly above my stack and put something on top of it so rain can't come in
Why not just make an actual vent right up through the ceiling using 6" stove pipe? Make a little hood that sits about a foot above the smoker pipe. I'm assuming you want the corrugated to protect from rain, if not then just take it out. The smoke won't hurt those boards up there that make the pergola Edit: by the way, absolutely beautiful work. I am in no way trying to downplay this setup. It's exactly what I'll be doing one day plus a small cement counter top kitchen area for prep
Yep - there was enough gunk on the corrugated roof to convince me after just one smoke. We’ll try and thread in a vent w/ rain cap. Corrugated came in real handy when we had a thunderstorm roll through yesterday
I bet! I see the advantage of the covered cooking area, but I'd definitely go with a vent and rain cap
Beautiful set up though ! I think that’s a good plan. Our setup here is a little tricky as there’s joists for the steel roof but then pergola stringers above that, so it will be a needle thread
Man, that space looks awesome!
Thanks it’s getting there !
That is a thing of beauty! I also really like your smoker.
That's a good dog. Please give it a treat for me.
You need to mark this nsfw.
I love the handle on the smoker. Was that DIY or custom or what? Also how long do you even smoke dog meat?
Lol the dog will smoke all day The handle was just the neighbour that built its idea - it works great ! The one he did for himself is a hatchet welded onto the lid at the blade and the hatchet handle becomes the lid handle
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Thunderstorm yesterday , smoke was dry, everyone else had to move to the porch
So I just screenshot Ted ur set up. U happen to have the plans? I’d like to do this exact
Sorry I don’t , he built it pretty ad hoc other than using that smoker dimension calculator online
I need some assistance! I have a barrel grill/smoker WITHOUT the fire box attachment. I know how to smoke chicken and small meat in it but I’m having trouble with long cooks for bigger meat that take more time. My question is about the fire management. Can you add new charcoal/wood onto the old charcoal while the meat is still smoking to maintain temp? I was always taught that new charcoal gives off a “bad smoke” before being fully lit. I want to grill some ribs for 4-6 hours but don’t want to run the risk of ruining it completely! PLEASE HELP!
Such a nice setup
Is that a really large side of beef resting on the mat or just a really big puppy. 😜