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I am in the planning process of building an insulated vertical gas fired smoker . Was looking at this thread http://www.smoked-meat.com/forum/sho...ght=gas+smoker
and was thinking if I made the propane burner completely removable where I could use charcoal basket if wanted . In that thread I can not seem to make out the flow in this smoker seems to be reverse flow as the chimney looks to come down the back wall if it is a reverse flow where does his heat/smoke enter.
Or would I be just as well off building a cabinet similar to the sausage makers 100lb unit http://www.sausagemaker.com/product-p/19-1017.htm .
Would like the smoker to be large enough to hang a couple 12-15lb birds or hams
Will want to be smoking sausage bacon and hams from my home grown pork , plus turkeys ,& chickens . I have acquired 16guage stainless for the interior.
Any input or direction to info is greatly appreciated
Thanks
Bill
and was thinking if I made the propane burner completely removable where I could use charcoal basket if wanted . In that thread I can not seem to make out the flow in this smoker seems to be reverse flow as the chimney looks to come down the back wall if it is a reverse flow where does his heat/smoke enter.
Or would I be just as well off building a cabinet similar to the sausage makers 100lb unit http://www.sausagemaker.com/product-p/19-1017.htm .
Would like the smoker to be large enough to hang a couple 12-15lb birds or hams
Will want to be smoking sausage bacon and hams from my home grown pork , plus turkeys ,& chickens . I have acquired 16guage stainless for the interior.
Any input or direction to info is greatly appreciated
Thanks
Bill
... i like it!
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