| View previous topic :: View next topic |
| Author |
Message |
hvac81 BBQ Pro

Joined: 12 Sep 2005 Posts: 590 Location: Fort Mill SC
|
Posted: Nov 23 2009 Post subject: New Build - Start to finish Electric w/lots of pictures(51) |
|
|
Starting the Build
Welded corner
Welding Jig for true angles
Frame assembled and Welded, includes Fan housing and Discharge Tube
More of the same
Fan housing close up
Fan motor and Cooling fan mounted
Fan Impeller installed
Stainless Liner installed
More of the same
Insulating
Insulating
Insulating
Insulating
Left side Wrapper
Rear Wrapper
Right side Wrapper
Heating element and support inserted, fitting
More of the same
Heating element trim
Door Frame
Door Inside Stainless
Door Outside Wrapper
Control Cabinet including Controls , Mounted
More of the same
Cabinet opening Trimmed in Stainless
Trim for control cabinet seam
More of the same
More of the same
Top hinge
Bottom hinge
Top door latch
Door seal (Tadpole seal, Fiberglass)
Close up
Splice wrap on bottom of door, seal
Top door latch
Door catch
Electric done, SO cable
Fan discharge trim, stainless
Dolly
Shelf supports, right
Shelf supports, left
Shelf supports , front view
All level
More of the same
Control set for Degrees C
Control Satisfied at 250def fan only (top lamp).
Control calling for heat 250def fan and heat (both lamps lit)
350def and satisfied
Amp draw, fan only
Amp draw fan and heat |
|
| Back to top |
|
 |
Tony BBQ Super Pro

Joined: 06 Feb 2005 Posts: 3486 Location: Rehoboth Beach ,Delaware
|
Posted: Nov 23 2009 Post subject: |
|
|
Dennis:
Please allow me to be the first to complement Ya'll on a Fantastic
and fascinating build of such unimaginable proportions!
Without further blowing your head off in patronizing Your works ( )
Thank You for sharing your knowledge and skills with us here on The Smoke Ring Forum!
So Cool!
Best Regards,
Tony  |
|
| Back to top |
|
 |
BluzQue BBQ Super Pro

Joined: 28 Jun 2009 Posts: 3820 Location: Kentucky
|
Posted: Nov 23 2009 Post subject: |
|
|
AWESOME fabrication & design you put together Dennis
Can't wait to see the fantastic smoked meats this baby is goin'
to produce.
Thanks for the detailed pics of your build!
 _________________ " A Touch of Hickory and a Taste of the Blues "
GOOD MUSIC GOOD FOOD GOOD BEER GREAT FRIENDS
OLE BOY OFFSET SMOKER
WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER |
|
| Back to top |
|
 |
Cranky Buzzard BBQ Super Pro

Joined: 13 May 2008 Posts: 2385 Location: Plano, Texas
|
Posted: Nov 23 2009 Post subject: |
|
|
AB SO LUTELY AMAZING WORK!!!
That is a work of art in my opinion!
I was considering using some controls on my upcoming vertical, but I don't think I'll be able to come close to this build! Great work!
I might also add that you have great taste in DVOMs, IMO, the Fluke 87 is the best meter ever made.
Charlie _________________ Cranky Buzzard BBQ FB Group |
|
| Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
|
Posted: Nov 23 2009 Post subject: |
|
|
hvac81, That is a first class cooker build Awesome job my man. I look forward to seeing some smoke from this beauty. Nicely done my man  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
|
| Back to top |
|
 |
Slowsauce Newbie

Joined: 26 Aug 2009 Posts: 78 Location: Central Michigan
|
Posted: Nov 23 2009 Post subject: |
|
|
That is some awesome skills on that build. Enjoyed all the pics of the build  _________________ in r/l
TJ |
|
| Back to top |
|
 |
Jet_deck BBQ Fan

Joined: 20 Jan 2008 Posts: 254 Location: Between Houston and Mexico
|
Posted: Nov 23 2009 Post subject: |
|
|
Yet another Top Shelf build, HVAC. Quick question. The heating element only draws 10 amps on 110V? Where do you introduce the wood element for smoke if you want it? Thanks for the ideas. Looking forward to some food pics. I missed the "exhaust", where is it, or does it even have one?
Thanks in advance. _________________ _______________________________
Stumps Clone - Rotisserie Version
WSM
http://www.radiofreetexas.org/ |
|
| Back to top |
|
 |
Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
|
Posted: Nov 23 2009 Post subject: |
|
|
Quality build all the way! Can't wait to see pictures of it at work.  _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
|
| Back to top |
|
 |
hvac81 BBQ Pro

Joined: 12 Sep 2005 Posts: 590 Location: Fort Mill SC
|
Posted: Nov 23 2009 Post subject: |
|
|
Thanks,
Tony,BluzQue,Cranky Buzzard,K.A.M.,Slowsauce,Jet_Deck and Tom C.
@Jet Deck,
Heater is 10.3Amps at 240VAC (2650 Watts). I haven't made provisions yet for the Smoke or Exhaust. That will come easy enough.
For now its a "Holding Cabinet/Dehydrator/Oven".
This is mainly for when I dont have enough Meats to fill up my Propane Cooker.
But I do plan on introducing some Smoke |
|
| Back to top |
|
 |
Hell Fire Grill BBQ Super Pro

Joined: 17 Mar 2007 Posts: 3921 Location: Pickler's Puragatory!!
|
|
| Back to top |
|
 |
mrcustomsteel BBQ Super Pro

Joined: 01 Mar 2005 Posts: 1997 Location: Bilings, still a Texan, MT
|
Posted: Nov 25 2009 Post subject: |
|
|
Another high tech biuld greatness. You definately kick it up a notch with the tech. Please post more pics and info. _________________ D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com |
|
| Back to top |
|
 |
hvac81 BBQ Pro

Joined: 12 Sep 2005 Posts: 590 Location: Fort Mill SC
|
Posted: Nov 25 2009 Post subject: |
|
|
| mrcustomsteel wrote: | | Another high tech biuld greatness. You definately kick it up a notch with the tech. Please post more pics and info. |
Ok, you asked for it
I ran a quick batch of Beef Jerkey through this machine. Another start to finish.
The Beef!
After the cleaning and slicing to a bit less than 1/4 inch in thickness
More of the same
The next morning, after the Teryaki maranade for ~ 12 hours
More of the same
All loaded up (almost 10 lbs) and ready for the dehydration. I set it to 160F and timed it for 12 hours
Removed at 11 1/2 hours. Taste is mild, looks blackened , but is translucent and dark red when held up to a light source.
Finish weight is about 2 1/2 lbs (40 oz)
Cost $21.50 plus tax and maranade ($26.00total??)
I will be making some flat stainless expanded trays for the future. That would give the product a better look and possibly drying time |
|
| Back to top |
|
 |
BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
|
Posted: Nov 25 2009 Post subject: |
|
|
Great looking build Dennis- very impressive! _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
|
| Back to top |
|
 |
hvac81 BBQ Pro

Joined: 12 Sep 2005 Posts: 590 Location: Fort Mill SC
|
Posted: Nov 27 2009 Post subject: Updated pictures-Jerky shelves |
|
|
Added a bunch of expanded metal shelves and seasoned them.
Seasoned
Side view of interlock
Close up
Single stacked
Triple stacked
Drippings pan
Next comes the second batch of jerky-soon to follow |
|
| Back to top |
|
 |
Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
|
Posted: Nov 28 2009 Post subject: |
|
|
that is sweet!!! Nice build. _________________ "if you cant cook it in bacon grease it ain't worth eating"
UDS
ECB x2
Gasser |
|
| Back to top |
|
 |
EastTennQcrew BBQ Super Pro
Joined: 23 Feb 2006 Posts: 1083 Location: Kingsport, Tenn.
|
Posted: Nov 28 2009 Post subject: |
|
|
So this is a down draft??
Do you generate smoke with this unit??
Or is it just an oven?
RandyE _________________ FEC 500
FEC 100 (2)
KCBS CBJ |
|
| Back to top |
|
 |
hvac81 BBQ Pro

Joined: 12 Sep 2005 Posts: 590 Location: Fort Mill SC
|
Posted: Nov 28 2009 Post subject: |
|
|
| EastTennQcrew wrote: | So this is a down draft??
Do you generate smoke with this unit??
Or is it just an oven?
RandyE | Downdraft insofar as the fan draws in the air and delivers it to the bottom of the unit-Yes.
No smoke yet, though it would be easy enough to do- this is more like an Oven-Yes |
|
| Back to top |
|
 |
|