Home built reverse offset.

[sparky]

Outstanding.

[RAD]

Way cool. Great job

[Bayoucajun]

Outstanding you could move to Texas and start building custom smokers.

[akjeff]

Thanks everyone! Looks like the beginning of string of nice days ahead, so burn out/seasoning fire number one tomorrow evening. Hoping for a Labor Day first cook. Brisket I'm thinking. Go big, or go home!

Jeff

[TMB]

Thanks everyone! Looks like the beginning of string of nice days ahead, so burn out/seasoning fire number one tomorrow evening. Hoping for a Labor Day first cook. Brisket I'm thinking. Go big, or go home!

Jeff

Sounds like you got a plan, good luck post pictures!

[akjeff]

Very nice. I admit a little envy over your skills at design / build.  Keep us posted on performance.

Full disclosure, no design skills on my part, other than the stand/cart! ???Design credit goes to Frank at smokerbuilder.com. He has blueprints for just about any kind of smoker you can think of. Great service!

Jeff

[akjeff]

And finally........it cooks! The rib cook went really well. Was initially going to do brisket, but decided to cover more area with 6 racks of baby backs, to look for hot spots, etc.. Pretty consistent, but the upper rack was definitely a bit hotter than the lower. Really fun to cook with a stick burner! Brisket tomorrow.

Jeff

[Salmonsmoker]

I took a long tour through smokerbuilder.com and it made me want to learn a new skill. Thanks for the post Jeff.   Just what my wife said I need in the garage. More gear to accompany the scuba gear, brewing equipment/fermentation fridge(s), chest freezer, woodworking equip.(my trade) meat grinder/sausage stuffer/meat slicer/gun safe...ya, yer right, not much available floor space.   Hey hon...we really need a shop! 

[Pappymn]

Dang, you've got some skills!!  Very much looking forward to seeing a fire in that bad-boy

X2


Sent from my iPad using Tapatalk

[tlg4942]

Great job!
We originally put a thermometer near the top on my  tank. I added  a thermometer  down at the lower grate level do to the temp difference of the two.  I start on the bottom and finish on the top .
 It looks like your off to a great start. I eager to see your brisket now...

[akjeff]

Thanks again all! The brisket was fantastic....one of the best we've ever eaten. Beginners luck, and a good piece of meat, made for a fine meal. Meat was locally raised, about 10 pounds, and required zero trimming. 50/50 S&P. Cooked to the stall, wrapped in pink paper till 203, then wrapped in foil and put it in a cooler until dinner time. Wife put together some corn for grilling, and did it in the MAK. Peeled back the husk and de-haired. Butter and the same 50/50 S&P used on the brisket. Put the husk back and wrapped in foil. Into the top rack of the MAK on GRILL for 45 minutes. Flipped half way through. Really simple and good! Celebrating with a couple fingers of Knob Ridge!

Jeff

[okie52]

Nice looking meal

[akjeff]

I took a long tour through smokerbuilder.com and it made me want to learn a new skill. Thanks for the post Jeff.   Just what my wife said I need in the garage. More gear to accompany the scuba gear, brewing equipment/fermentation fridge(s), chest freezer, woodworking equip.(my trade) meat grinder/sausage stuffer/meat slicer/gun safe...ya, yer right, not much available floor space.   Hey hon...we really need a shop! 

Great excuse to buy more tools!

[TwoPockets]

Nice!