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Author Topic: Kracker's smoker build... Its alive!  (Read 10621 times)

Offline dogtuk

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Re: Kracker's smoker build... Its alive!
« Reply #30 on: November 27, 2012, 06:48:57 PM »
Looks great Nice job
happyness is a full smoker

Offline Kc_Kracker

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Re: Kracker's smoker build
« Reply #31 on: November 27, 2012, 06:52:31 PM »
note the holes in the front, thats what it was supposed to be and i ended that idea. tell ya what, find me a vintage ice box like this pic and Ill trade ya, thats what I REALLY wanna make a smoker from  :drool: :drool: :drool:



Yikes. You have any dea how much that vintaga Ice box is?  I have one of those and I would never do that to it.
they average 300-500 bucks, and id CANNIBALIZE IT in a minute for a wicked smoker  :drool:

Offline Black Ghost

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Re: Kracker's smoker build... Its alive!
« Reply #32 on: November 27, 2012, 07:05:32 PM »
here is my new smoker, it is a old commercial food warmer from a kitchen.  It has a built in heating  element, thermostat, 17 hour timer, blower fan, and  built in thermometer in the door.  temperature gets upto 200.   It has room for about 32 racks, and I bought some perforated aluminum cookie sheets on ebay (not pictured).  Only modification was a hole in the back and some stainless steel under sink pipeing. 




Offline Kc_Kracker

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Re: Kracker's smoker build... Its alive!
« Reply #33 on: November 27, 2012, 07:10:13 PM »
very slick man :tup: just remember if you want to smoke poultry youll need to hit about 280 to get that meat to 160 in the 4 hour time slot, which is what mine isnt doing yet

Offline Black Ghost

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Re: Kracker's smoker build... Its alive!
« Reply #34 on: November 27, 2012, 07:20:13 PM »
poultry wasn't my intentions, more like pepperoni, kielbasa, summer sausage, salmon, steelhead, etc.  Slow and low! 

Offline Kc_Kracker

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Re: Kracker's smoker build... Its alive!
« Reply #35 on: November 27, 2012, 08:02:22 PM »
 :tup: :tup: perfect

Offline Kc_Kracker

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Re: Kracker's smoker build... Its alive!
« Reply #36 on: November 28, 2012, 02:42:42 PM »
man that smoked bird is even better today, was great on a sammich, now i need to defrost the other one  :chuckle:

 


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