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Partyshack BBQ
01-29-2010, 09:04 PM
got some rough sketches my sketches are backwoods esque . I have my model built now i'm going to teak it. My sketches are not to scale yet. I will put it too scale. So here are some sketches. I am going to build it so I can get 20 Briskets in it, with the meat side by side. Also i'm going to build it trailer mounted with the trailer so it can be pushed through my walk gate. There will be locking storage on the front.

Racks will be 27x25 with 7 racks.
















(http://s694.photobucket.com/albums/vv301/themeatpuppets/smoker%20build/?action=view&current=lanceSmokerangledup.jpg)

Partyshack BBQ
01-29-2010, 10:28 PM
since I have my rough done. I am sketching the frame now

Chargrilled
01-29-2010, 10:38 PM
build it...................they will come!!!!:thumbs up:

Partyshack BBQ
01-29-2010, 10:56 PM
http://i694.photobucket.com/albums/vv301/themeatpuppets/th_044.jpg (http://s694.photobucket.com/albums/vv301/themeatpuppets/?action=view&current=044.jpg)

heat diverter right above the charcoal

jerry516planes
01-29-2010, 11:50 PM
http://i694.photobucket.com/albums/vv301/themeatpuppets/th_044.jpg (http://s694.photobucket.com/albums/vv301/themeatpuppets/?action=view&current=044.jpg)

heat diverter right above the charcoal

Thanks for the picture! Thier advertising is not very explicite. Now is this worth the effort? About how far is it from the top of the charcoal to the Diverter plate? How deep is the charcoal tray? How far is it between the diverter plate and the heat sink?

Do you use water for your heat sink or are you using sand?

When I was in college I worked part time at Penberthy and we made oil well head guages. These were 6 to 8 inches long and were made of heavy duty tempered glass. If you could find a used one in the junk somewhere it would be perfect for a water level gauge on the out side of the cooker. Just a thought. I am not around the oil fields much so I do not have any chances any more.

Partyshack BBQ
01-30-2010, 12:04 AM
water. I have part of the frame done . I will post a pic of it

Partyshack BBQ
01-30-2010, 12:26 AM
Thanks for the picture! Thier advertising is not very explicite. Now is this worth the effort? About how far is it from the top of the charcoal to the Diverter plate? How deep is the charcoal tray? How far is it between the diverter plate and the heat sink?

Do you use water for your heat sink or are you using sand?

When I was in college I worked part time at Penberthy and we made oil well head guages. These were 6 to 8 inches long and were made of heavy duty tempered glass. If you could find a used one in the junk somewhere it would be perfect for a water level gauge on the out side of the cooker. Just a thought. I am not around the oil fields much so I do not have any chances any more.

I am adding autowater. on my ext party I never had to refill. the drippings always refilled it > :wings:

http://i694.photobucket.com/albums/vv301/themeatpuppets/smoker%20build/smokerframe.jpg (http://s694.photobucket.com/albums/vv301/themeatpuppets/smoker%20build/?action=view&current=smokerframe.jpg)

http://i694.photobucket.com/albums/vv301/themeatpuppets/smoker%20build/smokerframe3.jpg

flying illini
01-30-2010, 10:29 AM
Nice.. who is going to build it?

Joneser
01-30-2010, 10:45 AM
Nice Plans and Ideas!

Buzzards Roost
01-30-2010, 11:26 AM
Can't wait to see finish product.:thumbs up:

Partyshack BBQ
01-30-2010, 04:42 PM
nm........................

Butt Lover's
02-02-2010, 09:15 PM
Lance - it looks good to me buddy. How are you going to do the doors?

Partyshack BBQ
02-02-2010, 10:06 PM
Use a piano hinge with diamond plate doors. Weight reduction is not the issue as it will be trailer mounted.


Similar to this, Hoping to be able to drive in through my backyard gate to cook there.
http://www.kingcookers.com/diamondplatesquaretowbehind.html

Butt Lover's
02-02-2010, 10:23 PM
Very cool, be sure to posts lots of pics.

Partyshack BBQ
02-02-2010, 10:46 PM
was hoping to start soon but we have projected snow again.

Partyshack BBQ
02-05-2010, 04:43 PM
I got to get this smoker done quick. I cooked for 75 last night and this offset and wsm are killing me. I am soo tired!!!

jerry516planes
02-06-2010, 12:10 AM
I got to get this smoker done quick. I cooked for 75 last night and this offset and wsm are killing me. I am soo tired!!!

I really understand!!:msn-wink:

flying illini
02-06-2010, 01:58 AM
Use a piano hinge with diamond plate doors. Weight reduction is not the issue as it will be trailer mounted.


Similar to this, Hoping to be able to drive in through my backyard gate to cook there.
http://www.kingcookers.com/diamondplatesquaretowbehind.html

Nice. Can you make a 2nd one? Get it done, we will probably hire you again at work.

jerry516planes
02-06-2010, 08:37 AM
Nice. Can you make a 2nd one? Get it done, we will probably hire you again at work.

That is a very nice Idea.

I like these hindges better that the piano hindges.

http://www.hardwaresource.com/index.php?l=product_list&c=1174

I have been looking for latches for mine and found these.

http://www.tmeinc.biz/xhardware.htm Abit over the top!!!:misbehaving:

http://www.o-reps.com/id147.html

These are a bit more affordable.

http://stores.ebay.com/clampzone

I am always looking for parts. If you have a source for affordable cooking grids please post! I hate building these but $40 each is way out of line.

The best price I have found on 2" knife valves is Menards.

Partyshack BBQ
02-08-2010, 02:39 AM
love the hinge .. thanks . 300 lbs per that will work. I will probably go 3 hinges on top and 2 on the botton.

Yeah the latches are high dollar. I am not opposed to a different latching system either. I was actually thinking of more pressure locks. Those latches on the backwoods you have to slam pretty good to shut.

Partyshack BBQ
02-09-2010, 01:24 AM
starting the build in march. I am stoked. I have made some changes for tuning the smoker.

jerry516planes
02-21-2010, 12:26 PM
What is this oprion?


Where are you going to get cooking racks from?

Partyshack BBQ
02-22-2010, 11:48 PM
jerry,

we are going to make them out of expanded and round bar.

Partyshack BBQ
02-22-2010, 11:49 PM
Convection? Not at this moment. It would be nice to have but I just want to build it and have it ready by Bixby Blues and BBQ

jerry516planes
04-01-2010, 09:39 PM
Where are the picture? Start building 1st March :tap:

Partyshack BBQ
04-04-2010, 09:31 PM
working on it still. I will post finished product soon.

SmokyOkie
04-04-2010, 09:41 PM
Where are the picture? Start building 1st March :tap:


working on it still. I will post finished product soon.

We don't want to just see the finished pix, we want to see the progress.

nopics?nopics?:tap::tap::tap:

Partyshack BBQ
04-04-2010, 09:50 PM
not a picture person. I have warned you guys of this.

SmokyOkie
04-04-2010, 09:52 PM
I don;t think anybody believes that you are really building a smoker.:shrug::exasper:













:stir:

Partyshack BBQ
04-04-2010, 10:06 PM
:stir:

I don't care

lol...J/k



I will be cooking it at bixby , that is for sure.

jerry516planes
04-05-2010, 07:04 AM
Thats a Good Thing!

Partyshack BBQ
04-12-2010, 10:37 PM
I don;t think anybody believes that you are really building a smoker.:shrug::exasper:















:stir:

something for the :stir: aka Tim

:)

http://i694.photobucket.com/albums/vv301/themeatpuppets/skin.jpg

Inside you see the door skin. This is way thicker metal than bw's Way thicker and you can tell . Hoping to weld and burn it by this weekend.

jerry516planes
04-13-2010, 05:54 AM
That Looks pretty Big! Are you going to skin the door fronts with Shiny Aluminum Diamond Plate?

Good Job!

cabinetmaker
04-13-2010, 07:44 AM
Tough crowd, huh Lance?

Partyshack BBQ
04-13-2010, 09:25 AM
Tough crowd, huh Lance?
nah gonna call him in a min to give him @#$@

Jerry ,

Yeah its huge. It will have sliders every 2 inches for max versatility. There could be 22 sliders from top to bottom. Realistic sq in 5625 sq inch

jerry516planes
04-13-2010, 01:26 PM
Yeah its huge. It will have sliders every 2 inches for max versatility. There could be 22 sliders from top to bottom. Realistic sq in 5625 sq inch

That is great! Smokin Jim tells everyone to do that and he is really right! I cant wait to see more!

Partyshack BBQ
04-13-2010, 07:18 PM
That is great! Smokin Jim tells everyone to do that and he is really right! I cant wait to see more!

picked up some tel trus from Okie today and got the ball valves as well.

SmokyOkie
04-13-2010, 09:16 PM
All I have seen so far is a picture of the bottom of a file cabinet in the back of a pickup.:shrug:






















:stir:

:roflmaoha0::roflmaoha0::roflmaoha0:

jerry516planes
04-14-2010, 07:13 AM
picked up some tel trus from Okie today and got the ball valves as well.


All I have seen so far is a picture of the bottom of a file cabinet in the back of a pickup.:shrug:

Just take'm back!

:stir:

SmokyOkie
04-14-2010, 10:05 AM
Just take'm back!

:stir:

I still really don't know what he is going to do with them, but he does have two very nice thermometers.:roflmaoha0::roflmaoha0:

Partyshack BBQ
04-15-2010, 08:05 PM
I know where to put one Tim but I need the other thermo.

Baby has part of its blankey. We are using 2 different insulations. I super high high heat for the cooker, and a ultra high heat for the firebox. Overkill I know but, I will spend that extra money. I am ready to mount my glow in the dark tel trus
http://i694.photobucket.com/albums/vv301/themeatpuppets/blankey.jpg

Partyshack BBQ
04-20-2010, 08:58 PM
all done but mounting thermo and ball valves

SmokyOkie
04-20-2010, 09:06 PM
all done but mounting thermo and ball valves

Don't tell us about it Lance, show us!

Partyshack BBQ
04-20-2010, 09:13 PM
no pics but it did happen. Tim can you pm me a price for a guru dx with 10 cfm fan

Partyshack BBQ
04-20-2010, 09:39 PM
you have some in stock still . You had one the other day I know.

SmokyOkie
04-20-2010, 09:44 PM
Only one in stock. Red, I think.

Partyshack BBQ
04-23-2010, 09:06 AM
Wow Nice cooker. Cooked about 150 lbs of meat last night getting ready to pull to take to a customer.

I have a issue or 2 to fix. 1/4 inch heat diverter is too thick. My back wall chute design needs a tweak. Oh and don't buy latches off the internet

http://www.toggleclamps.biz/tg40344-latch-type-toggle-40344.html

that is not a destaco 344. its a chinese knockoff that doesn't even break over to lock.

cabinetmaker
04-23-2010, 01:48 PM
Lance, I use lots of toggle clamps around the shop for fixtures, jigs, templates and such. Destaco is the only ones that I will buy. Already spent too much buying that cheap chinese junk.

Partyshack BBQ
04-23-2010, 04:43 PM
Lance, I use lots of toggle clamps around the shop for fixtures, jigs, templates and such. Destaco is the only ones that I will buy. Already spent too much buying that cheap chinese junk.

Kurt,

Way cheap I have had destaco's before. Nick and I were putting it on and he was looking at it after we put it on, and said "well thats a cheap piece of Chinese crap, well get new ones, in the mean time let me get the grinder out to make it break it over."

Nick did a great job btw.

SmokyOkie
04-23-2010, 09:40 PM
Wow Nice cooker. Cooked about 150 lbs of meat last night getting ready to pull to take to a customer.

I have a issue or 2 to fix. 1/4 inch heat diverter is too thick. My back wall chute design needs a tweak. Oh and don't buy latches off the internet

http://www.toggleclamps.biz/tg40344-latch-type-toggle-40344.html

that is not a destaco 344. its a chinese knockoff that doesn't even break over to lock.


Sure wonder what it looks like.:shrug:nopics?

Partyshack BBQ
04-23-2010, 09:53 PM
coming emailed them to myself from my phone. that is my disconnect with pics plus I have been really busy.

http://i694.photobucket.com/albums/vv301/themeatpuppets/smokerfront1.jpg

Oh and FYI , Its still burning at 225 . If I didn't know any better I think Tim sold me a broken thermo. It has been burning for over 24 hrs on one load
Notice the firebox its suspend with ash tray below. On the cook rack that is a 10 lb butt and 15 lb brisket. Looks little huh.

http://i694.photobucket.com/albums/vv301/themeatpuppets/smokerfront2.jpg

Pic before we took it too my house for the catering on friday. Got it seasoned with pam before and wasted some coals.

SmokyOkie
04-23-2010, 10:18 PM
It is a monster Lance.

I'd enjoy seeing more about the airflow system (intakes, ducting, etc)

Is the skin mild steel?

What is the bar looking thing in the top of the oven? Is that a rack? It looks like is is lop sided.:shrug:

Partyshack BBQ
04-23-2010, 10:23 PM
Yeah its a rack on top. Yeah its not on level surface we set it out there last night after working on it all day at 9 while it was raining. I pulled all the racks out except the top. I had about 150 lbs of meat in it and still had 1 rack to fill. I can probably get about 21 briskets in or about 200 lbs of meat.

Oh and yes its mild cold rolled. We are going to either Powder coat or put a wrap on it. Mostly likely powder coat

I used ball valves for a great seal , and I tell you what I almost want to stay up to see how long until the temps start to fall. over 24 hours at 225 on one load with no guru just ball valves

SmokyOkie
04-23-2010, 10:29 PM
Wrap would look nice, but when you get leaks in the door ( which you will) you could burn the wrap and really screw it up.

Personally, I don't see anything wrong with paint.

Partyshack BBQ
04-23-2010, 10:32 PM
the doors will not leak :msn-wink:. We could go crazy with logos and colors

going outside to cheat the temp

SmokyOkie
04-23-2010, 10:34 PM
The doors will leak. The gasket you are using will compress over time.

No way around it.

It's no big deal though.

Partyshack BBQ
04-23-2010, 10:39 PM
just over 200 starting the decline 25 1/2 hours of burn . Honestly it took a while to get there but she locked in on 225 and ran for a very long time. I could have done 2 cooks on one load, talk about burn time.

Partyshack BBQ
04-23-2010, 10:41 PM
The doors will leak. The gasket you are using will compress over time.

No way around it.

It's no big deal though.


The way I go through cookers I will never know. I am just messing with you Tim. The firebox is so sealed that you actually get a back draft when you open it.

scared me at 2.30 this am when I checked it

SmokyOkie
04-23-2010, 10:49 PM
The way I go through cookers I will never know. I am just messing with you Tim. The firebox is so sealed that you actually get a back draft when you open it.

scared me at 2.30 this am when I checked it


:roflmaoha0::roflmaoha0::roflmaoha0:

Really would like to see some air flow design pix.

Partyshack BBQ
04-23-2010, 10:54 PM
:msn-wink:$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$

Actually I would have to posted pics weeks ago for that. Its different . That would be getting into my feeble little mind too. lol

Partyshack BBQ
04-25-2010, 03:36 AM
This baby is sealed and 36 Hours Plus was running at 150 degrees. I shut all the vents and chimney off at the 24 hour point. I opened the door and it still has unburnt coals in it. I am amazed.

SmokyOkie
04-25-2010, 04:59 PM
I would have thought that it would have been air tight to the point where it would've smothered quicker than that.

How much fuel will it hold?

Partyshack BBQ
04-25-2010, 05:19 PM
I would have thought that it would have been air tight to the point where it would've smothered quicker than that.

How much fuel will it hold?


Yeah it smothered out the fire , I have about a pound or 2 of unburnt coals that are still completely black. It just held all that temp inside because of the insulation and sealing.

I could pile in about 30-40 lbs I guess. I ran it with about 15 lbs of total fuel

SmokyOkie
04-25-2010, 05:21 PM
How much fuel will it hold?

Partyshack BBQ
04-25-2010, 05:25 PM
Yeah it smothered out the fire , I have about a pound or 2 of unburnt coals that are still completely black. It just held all that temp inside because of the insulation and sealing.

I could pile in about 30-40 lbs I guess. I ran it with about 15 lbs of total fuel


I added the bottom part about the time you asked

http://i694.photobucket.com/albums/vv301/themeatpuppets/smokerfront1.jpg

Notice the unburnt coals in the firebox

SmokyOkie
04-25-2010, 07:21 PM
Can you show us how the air draws?

How do you light it, and where?

Partyshack BBQ
05-25-2012, 08:36 AM
This item is for sale. If a mod wants to move the thread please do as you wish. Nothing extreme is going on except, I did a have wise man tell me that by cooking as much as I was I would burn out. Well I am not catering anymore, we bought a house on a golf course. We have a awesome outdoor area with a area built in for a grill and a smaller smoker. So I might just get a ultra que or something along those lines. I will post an add up next week after the memorial day weekend. I will probably sell it for 2000 plus delivery.

Thanks
Lance

SmokyOkie
05-25-2012, 09:47 AM
This is one hellaceous Backwoods clone folks.

Partyshack BBQ
05-25-2012, 08:18 PM
This is one hellaceous Backwoods clone folks.

Thaks Tim

SmokyOkie
05-25-2012, 10:40 PM
Thaks Tim

I didn't have to lie, it is a helluva cooker!

Oh, BTW, I still don't have your new phone#. PM it to me?