Smoker Build Ep. 6 Almost Done! | Chuds BBQ

Byamazingfoodstv


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►Full list of things I use and recommend:

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
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►8″ Chef’s Knife

►6″ Nikiri

►Boning Knife

►Bone Saw

Meat Processing
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►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
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►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
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►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
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►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
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►Camera

►Camera Lens

►Tripod

►Drone

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36 Comments

  4. Really enjoying seeing this beast come together! I noted how much of a struggle you had around 3:55 to get the end cap mounted. The boilermaker I learned to weld from often coached that it's always OK to temporarily tack pieces together, then cut out the welds and grind the surfaces smooth. Next time you have a task like that, maybe tack on some tabs of flat bar to the underside of the barrel to hold the end cap in place with a clean fit, rather than brace it with your knee and hope it all stays aligned while you try to get the cap tacked into place?

  7. ok… so i have a Oklahoma Joe reverse smoker…and the #1 problem is that the baffle plates are too close to the cooking grates…they get too hot. Good to see you put these lower in the cook chamber.

  10. Wouldn't it be better to have the collector up off of the firebox ?? Won't that end of the cook chamber still get really hot ? What about the effect on airflow, cooler air coming through the cook chamber hitting very hot air in the collector ?

  11. Just curious on why you left the baffle plate loose? You can't remove it either way.
    Love the series BTW

    One thing I regret on mine is my lower grate sits a bit too close so it actually cooks from underneath as well so I simply have to elevate it with some bricks or something to keep it up some bit further. Let me know your thoughts after a long brisket cook….that'll be your test there.

    Love it

  14. The location of your grease drain is in the shell of the vessel. On a reverse flow it should be on the baffle plate, not the external. You need to drill a hole in the baffle plate, and put a steel tube down to the shell. If you rely on the plate to overflow with grease then run down the shell of the vessel towards the firebox drain, you are risking a large grease fire. Typical reverse flows have the drain away from the firebox, on the exchange side, so you can utilize more of the surface area of the plate for collection.

  15. Are you going to put a short wall at the end of your baffle plate to keep the grease from flowing underneath it? It would be really hard to clean out underneath it if you don’t. Mine has the drain with a pipe from baffle plate to the bottom of the smoker.

  21. Dude!!! These videos are so awesome. I’ve been dying to take a welding/fabrication class at my local community college and this series has been the kick in the ass to go get it done! Plus if I’m gonna pay some chump ass school to play in their shop I might as well make myself a handful of pits lol

  34. If I were building this, or any pit, my rule of thumb would be to have the top of the stack at least a foot taller than me, or at least 7 feet tall, to ensure smoke doesn’t come out straight into my face.

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