Smoker Up Date 8/25/07 - BBQ Central

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Old 07-25-2007, 12:56 PM   #1
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Smoker Up Date 8/25/07

Ok everyone, Im back....been real busy doing BBQ catering. But I got three weeks until things pick up again and I just landed a metal storage cabinet that is 36"w x 18"d x 72"h excellent brand new condition.
This is going to be my new smoker and I'm starting on it tomorrow.

Question for you all....what do you think is going to be the best method for genterating my smoke and heat? Heat range= 200 to 300 degrees.

I can fabricate what ever I need to get the job done.

YES THE KID IS BACK [smilie=banana.gif] .... [smilie=bump.gif] move over smokey!cABINET
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Old 07-25-2007, 02:07 PM   #2
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you gonna build something like this?





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Old 07-25-2007, 07:58 PM   #3
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Quote:
Originally Posted by Captain Morgan
you gonna build something like this?






Gawd I sure hope not!
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Old 07-27-2007, 12:42 PM   #4
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My wife would have me committed if I ever built something like that [smilie=a_partyguy.gif]
It just so happens, this metal cabinet is great and has smoker written all over it...ahhhh I can see it now. [smilie=bowdown.gif]

Just wondering whatcha all might think about generating my smoke and heat, that's all.

Most likely will vent the bottom and install a flue pipe with damper and then use propane burn [smilie=a_happyhappy.gif] for heat with a steel pot over it for the wood chips. [smilie=a_goodjob.gif]

Here my first pic....aint she pirty [smilie=loveyou.gif]
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Old 08-15-2007, 04:35 PM   #5
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Ok I started building this model, will post pic tomorrow on the installation of the propane burner.

Now... how should I vent this baby?
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Old 08-16-2007, 02:38 PM   #6
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New Pictures

Ok, here are the new picture of what have have done.

1st ... I fabricated a steel pot to hold the propane burner and cut a hole in one of the cabinet shelves to hold the pot in place as wel as keep most of the heat above the burner shelf.

Next I installed an expanded steel shelf over the burn pot to hold the pan with wood chips and chunks.

NOTE: I'm allowing for plenty of air flow in and around the burner pot from below burner shelf and from above.

What do you pro pit builders think? And how do you think I should vent this puppy?
[/img][/img]
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Old 08-16-2007, 03:00 PM   #7
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looks kind of like a Smokeshack, which is a great little smoker.
Keep us posted!
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Old 08-16-2007, 05:11 PM   #8
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I need ventilation ideas, like where to place the vent, top, side, med way and stuff like that. Any think...I just want to make it work as best as possible.
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Old 08-16-2007, 08:54 PM   #9
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Before you get too much further you may want to take a look at drainage. The cabinet will have to have a way to drain off the rendered fats from the meats you are cooking. Grease fires are no fun at all.

After you address that you will need to address the grease dripping on to your fuel source. Again, the grease fire thing. When you are addressing that issue, be sure you are thinking about heat flow to the top of the cooker.

Those issues are the main reasons I elect to build offsets.

The stack placement is immaterial. The size of the stack is proportional to the size of the intake and the amount of convection you wish to support. The taller stack, the faster the air will flow, in proportion to the size of the intake. If I wasn't stubborn I would consult the likes of Finney.

For stacks and such there is some good information on the Prarrie Site.

http://www.phpbbserver.com/phpbb/index. ... =smokinjim

There is a pitbuilders section on that site that has some real good information.

Convection, and the control of it, is what makes a cooker live.

Good Q!

Jack
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Old 08-17-2007, 08:21 AM   #10
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Hey Northsmoke, can you send me those pics? I cant make them any larger and my old eyes are having a hard time seeing the little ones.

billthegrillguy@msn.com

I'd like to take a closer look at the details before posting anything.

Thanks.
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