My smoker

Discussion in 'Wood Smokers' started by ricky b, Mar 22, 2010.

  1. This smoker was built by my cousin who at the time was a welder. He passed away from a heart attack 5 years ago. He built it for a guy who never came and got it and I bought it from his wife when he passed. I have a lot of questions, because it was his first and I have always cooked on a green egg. So what I plan to do is lower the chimney inside down to the cooking grate. I will also add a baffle and turning plates to even out the temp. This is a great site and I'm glad I found it. My question's are this smoker is five years old and I never seasoned it. I have never done anything to it, but cook on it about 20 times. Do you think I need to season it or has that been done by cooking on it all those times. I also would like to know if putting a baffle with turning plates or a baffle with a plate that runs the length of smoker with rows of holes cut in them. Which one distributes the heat more evenly or both about the same. Thanks Rick
  2. No pics? You need some qview.
  3. graybeard

    graybeard OTBS Member

    YEP! gotta have pictures butt it wouldn't hurt to season it. Also, depending on how it smokes now you may not need plates butt a baffle is mostly always needed.

  4. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    Do you have any pictures (Qview here) it would helpus with any questions that you might have.
  5. Ok I will try and post a picture. The smoker is at my dad's and I will be down working on my cabin which is behind my dad's this weekend. I will take several pictures then and post up. Here goes the only picture I got

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