New B

Discussion in 'Roll Call' started by cottonwoodsmoke, Nov 1, 2015.

  1. Hey guys thanks for letting me join my name is Josh I live in Northern CA I am currently working on a my first smoker. Here's were I'm at in the process started with two old water tanks!


    Looking for any suggestions don't think I can turn it into a reverse flow but was originally wanting to be able to cold smoke cheeses and sauces?
    Also was wondering if I should do a heat tray under the rack that the food sits on now I know I'm not quit there yet but just thinking ahead any suggestions is appreciated. Thanks again
    Josh
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome aboard Josh.  Looks like your off to a good start with your smoker build.

    If you don't get the responses you need in this thread, it might be worth your time to post your questions in the "smoker build" section.

    http://www.smokingmeatforums.com/f/197/smoker-builds

    Best luck to you and keep us updated on your progress.
     

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