Media Platforms Design TeamI started by tacking one side of the frame together. Notice the framing square next to the tubing to make sure it all goes together straight. Media Platforms Design TeamThen I welded the two halves completely.Media Platforms Design TeamWith the two frame halves welded, I added the crossbars.Media Platforms Design TeamThe completed frame.Media Platforms Design TeamThe box got its ends welded on first to minimize distortion.Media Platforms Design TeamI cleaned up the slag the flux-cored wire feed welder left behind with a 4" angle grinder.Media Platforms Design TeamI used a 2" hole saw to start the 4 corners of the opening of the lid. This was mostly for esthetics–The rounded corners make the smoker look more polished.Media Platforms Design TeamSawing a kerf into 1/8" mild steel ain’t easy. After we abandoned using an air-powered body saw for using blades too fast. The easiest thing we tried was a cutoff wheel on our angle grinder.Media Platforms Design TeamThe finished smoker waiting hinges, handles and paint.Media Platforms Design TeamMedia Platforms Design TeamMedia Platforms Design TeamMedia Platforms Design TeamMedia Platforms Design TeamMike’s All-purpose Dry Rub 1/2 cup fresh peppercorns1/2 cup powdered onion1/4 cup Onion flakes1/4 cup kosher or sea salt1 tsp ground cinnamon1 tsp coriander seed2 tsp red pepper flakes Combine peppercorns, salt and coriander in blender (Be sure blender is bone dry). Blend at moderate speed for several minutes, until all peppercorns are crushed, but not powdered. Add remainder of ingredients and blend briefly at low speed, with occasional stirring, until rub is uniform. Do not substitute onion powder or onion flakes–the powder is for flavor, and the flakes are for their crunchy texture. Do not substitute ground pepper for peppercorns, the flavor and aroma is very different. If you don’t have a blender, sandwich ingredients to be blended between pieces of wax paper and crush thoroughly with rolling pin. Wash meat to be seasoned, do not dry. Put meat into plastic bag, and add rub until covered. Ideally, this should be done 24 hours before cooking. Keep extra rub in airtight container in freezer, but the shelf life is only a few weeks.
