275 gallon RF Flame Smoker Completed

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Been working my butt off today at this... spent half the day getting parts from town and got quite a bit done still... Found some old rusted tools from a find in the weeds and sand blasted them to use.... Tongue is welded on and FB is complete... just have the stack and the ash door along with the bottom rack to build... they fire up and paint...








 


cnc the flame mounts for the stack


Top flame                                                                                          Flame mount for stack to CC



It's ALIVE.....





Light coat of high temp black..



All oiled up for the weekend... I still have some stuff to do to it... but it is ready for a cook this weekend... Been a long day... Thanks for everyones help that pitched in... and feel free to ask any questions on it...

BTW, Played with the air controls today and it ran great... the temp from right to left side were exactly the same except when I would increase or decrease the temp... then it would settle right in with in a couple of minutes...
 
Smoker sure looks nice..... Glad it cooks well for you..... Congrats on the SUPER smoker.......

Dave
Thanks Dave... I appreciated all the input you had for me on it... Already starting to think about the next one...  lol
 
Beautiful job! You were just showing off with that flame job!!!!  

Make sure you take a picture of that pig laying on the rack and post it up!

Len
Thanks Len... Ya know you have to have the bling going...lol Going to pick up the pig this morning... I will surely post pic of the cook.
 
Here are the results of the new smoker build... I could not be happier. This is the best hog I have ever cooked. The 200 lb hog was done in 19 hours and was held for another 5 hours before eating. This was the most moist hog ever as the juices were running every where when I started to cut into it. The hog was like BUTTER... I kid you not. We did the same hog roast last year for these same people and they loved the hog last year also, but it was done with a roaster instead. Everyone says this was the best pig ever they had . I have to agree. I owe most of the success of this cook to the smoker design.

Again, thanks for all the help and comments. We fed 125 people yesterday with this hog.






I cut my skins so that they are laid out and act as a bowl for the meat as I pull it....


I cooked the hog till the rump reached 165 and then held it at 145



.

It was so easy to pick it clean... Even the rib meat was perfectly cooked.
 
Received a call from the customer today from the Pig roast this weekend. He said people were still talking about the pig today and wanted to book for next year already... Cant ask for any better than that..
 
You know it Len, They disappeared faster than a pizza at a weight watchers convention....lol... Thank goodness I had a stash...lol
 
End product... Quick details... Salt and pepper only, Did not flip at anytime. Wrapped when I hit 170, pulled when I hit 190. No basting. These turned out perfect, so moist and tender.... Let them cool completely, saved juice from foil, cut and placed in pan and added juice back to pan...

 
Where's the wedding?

I want to crash it!
 

bravo.png
 
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