20" Pipe RF Smoker

[gary s]

That one was the State Championship  His smoker got 2nd or 3rd don't remember, He didn't do any good on his brisket, (I thought it was good) but I think he was in the top 10 on his rids and chicken

Lot of fun, but lot's of hard work

Gary

 

[geothermal]

Trying to jump start spring with a Brisket Flat, Pork Loin, and Shoulder Butts. Still 35 degrees up here.

Smokin 001.JPG

• geothermal
• Mar 26, 2015

Smokin 002.JPG

• geothermal
• Mar 26, 2015

 

[gary s]

Nice, Gunna be Good !!

Gary

 

[smokinadam]

Trying to jump start spring with a Brisket Flat, Pork Loin, and Shoulder Butts. Still 35 degrees up here.

Smokin 001.JPG

• geothermal
• Mar 26, 2015

Smokin 002.JPG

• geothermal
• Mar 26, 2015

we still getting snow! Low of 16 Here tonight not happy with that! Next week spring is here!

 

[lendecatural]

Hey GEO,

How is spring working out for you? It's supposed to be 28 down here on the Tennessee river..... Global warming isn't working out too well this year.

 

[ultralow787]

Wow! I just found this whole 8 page thread just tonight.

That is an absolutely awesome build.

I am curious about the welding portion of the build. What size rods did you use for those edges? 7018's? I think it would be hard enough to do it with MIG, never mind a stick welder!

 

[geothermal]

Thank You! I used Lincoln E6013 rods for all the welding. If I still had my MIG, I would have used that, but I've actually done a lot more stick welding and am better at that than MIG. I've been re-building a Sportster with my son and we're using TIG which has been very challenging to say the least.

 

[lendecatural]

I'm so used to MIG and TIG, when I try to stick weld, all I'm good at is "sticking" rods to the workpiece....

 

[geothermal]

Yes, unlike MIG or TIG, you have to kind of drag the stick as you make contact or it will weld itself to the piece.

 

[lendecatural]

I learned on stick and did it for a long time, I've just gotten spoiled by pulling the trigger and getting busy. I've lost the touch and the patience to get it back!

 

[bcpdesigns]

Beautiful smoker. Love the finish on it. And with the TBS coming out of the stack it looks awesome

 

[miersc77]

:77: I am not worthy :77:
awesome build!

 

[ultralow787]

Thanks for the info Geo! Are those E6013's 3/32" dia? Takes a steady hand to run them along the edges like you did. The welds should be nice and strong though!

TIG take s a lot of practice but is such a civilized way to weld!

 

[geothermal]

 
Thanks for the info Geo! Are those E6013's 3/32" dia? Takes a steady hand to run them along the edges like you did. The welds should be nice and strong though!

TIG take s a lot of practice but is such a civilized way to weld!

Sorry, I haven't been checking my post and I'm not receiving notices that someone posted. The rods I used were 1/8"

Started a 12 pound brisket this morning

Birds and Smoke 005.JPG

• geothermal
• Apr 23, 2015

And I just had to make more Bacon Candy while I've got the smoker's goin'

Bacon Candy 002.JPG

• geothermal
• Apr 23, 2015

6 hrs in, time to wrap this baby up and back in the heat for 6 more

Bacon Candy 003.JPG

• geothermal
• Apr 23, 2015

Bacon Candy after 2 hrs, 2 more to go.

Bacon Candy 005.JPG

• geothermal
• Apr 23, 2015

Brisket turned out good and juicy and ahead of schedule.

Bacon Candy 006.JPG

• geothermal
• Apr 23, 2015

Good smoke ring.

Bacon Candy 007.JPG

• geothermal
• Apr 23, 2015

 

[lendecatural]

And I just had to make more Bacon Candy while I've got the smoker's goin'

You did that before and it still looks great!

 

[the1pearson]

Fabulous Build! Impressive artistry with that tractor theme...my compliments.

 

[geothermal]

 
Fabulous Build! Impressive artistry with that tractor theme...my compliments.

Thank You! 

 

[gary s]

That's a nice looking brisket   Good Job

Gary

 

[geothermal]

 
That's a nice looking brisket   Good Job

Gary

Thanks Gary! Time for another one. We are out of meat!

 

[gary s]

Cook an extra one  Cut it in 2 or 3 pieces and freeze it. That way when you get the urge for some great brisket, just thaw out a chunk.

Gary