Show us your cooker, homebuilt or factory

[Duncan]

Here is mine that I built in 1982. Wrecked it in 2008 and repaired it and it is still going strong. It is low pressure lp gas with a steel smoker box for the woood chips/chunks


 

[longbowben]

[longbowben]

[Kenkel]

Nice smokers!!  Makes me want to go fire mine up!

[Kenkel]

Here's mine, longbowben got me wantin some good eats so I fired it up about 4:30 this morning with a couple of picnics and a jalapeno bacon wrapped deer ham!  More pictures to come around 4 this afternoon!

 

Still a work in progress with fenders and front platform but man does it do the job!!

[longbowben]

Sounds good.It took me 3 months and one trip to the hospital to build my smoker.Here is my Christmas brisket

[Kenkel]

Man that looks good, I bet that it was!  Got a great smoke ring.  I love deer hams smoked and sliced like that.  I use beer in my water pan and have never had a dry one.  Usin cherry and hickory today and am lookin forward to lunch (deer ham) and supper(picnics).  Keep them comin folks, I love lookin at other guys' smokers and recipes!

[Kenkel]

Almost there!  2-3 more hours for the pork and just a little more for the deer ham!  Gettin hungry!!
 

[bretto]

That looks yummy!!

[Kenkel]

Well, I smoked it for 10 hours between 225 and 245 degrees and it just fell apart after I let it set wrapped in the cooler for a bit.  Just need the back of the knife to "rake" it off!  Moist and delicious!!

 

All you need is a couple of baby dills and a glass of tea!  Sure wish I could share with you fellas!!

 

Made for a long day but sure worth it in the end!

[longbowben]

Looks great, nothing like firing up the smoker and having a few brewskies.Do you cook your deer to 156 deg internal temp?

[Kenkel]

Yea, I cook it to right at 140 then wrap with foil and stick back on the smoker till around 155-160.  I bone out the hams and smoke the individual muscles.  Let it get any hotter than that and it will dry it to jerky state, for me at least.
Try this next time and let me know how you like it:

Slice backstrap about 1" thick
Soak in straight Tabasco(at least one whole bottle)  and fresh squeezed lemon juice overnight(nothin else)
Wrap bacon and stick with toothpicks
Smoke them at 225 or so until done (only takes a couple hours)

Would think that it would be hot but it isnt.  I love to do any wild game like this, especially birds (dove and duck)!  Good stuff, I guarontee!

[longbowben]

I will give it a try soon, my son loves spicy foods.I always take the bone out of deer also.Im going to build another small smoker this winter on a Dollie for camping trips out of 55 gal barrel.

[longbowben]

Here is a picture of baby back ribs that my son cooked this year.

[longbowben]

[longbowben]

This is the first time i fired it up, boy it was ugly and look at my lighter.

[Kenkel]

Those ribs look great!  I bet they were tasty.  I like that big firebox that you put on your smoker.  I had an old wood stove and made it work.  It is a little small but works good.  Looks like we used the same tank.  Sure is a good feeling to fire it up and watch it draw for the first time.  Nice job

[Duncan]

Longbow,

Love your smoker and all the meat shown so far looks fantastic. I see right now I need another smoke box on mine.

Duncan

[Dave Bulla]

Hey Ben,

That's a pretty nice smoker!  Question for ya.  Is there a reason to have the chimney so close to the fire box?

Most smokers I've seen have the fire box on one end and the chimney on the other end.  Do you get even heating all the way to the far end?  Or is it made to purposely have cooler temps farther away from the box?  Just curious.

[longbowben]

Reverse flow no heat comes in by the fire box it traveles 77" under 3/16 inch steel that makes both sides the same temp.