120 gallon r.f. smoker beginning.

[Alexb.]

Thanks kam..

[Alexb.]

the firebox so far---

http://s465.photobucket.com/user/alexinjt1/media/0204161637_zpssszysedb.jpg.html

spring handles and gauges come today-yea!

[k.a.m.]

Good looking firebox Alexb..
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Alexb.]

thanks kam,,,following your lead, so thank you all.
also wanted to say that since the designs i see on here are proven to work, it seems foolish not to build them the same way and change up the non-critical parts---and i will when i can--im thinking plasma cut hogs for the hinges and forged steers for the handles, with a plasma cut out chicken standing on the exhaust cover...hmmmm

http://s465.photobucket.com/user/alexinjt1/media/when-they-say-imitation-is-the-sincerest-form-of-flattery-they-actually-mean-im-not-original-or-creative-so-ill-just-steal-y_zpsaqe7hgro.png.html?sort=3&o=1


http://s465.photobucket.com/user/alexinjt1/media/0206161631_zpsguqmwo5m.jpg.html

http://s465.photobucket.com/user/alexinjt1/media/0207160827_zpsc3g3awyl.jpg.html

man this is fun.

question- my doors are only 21 inches wide. im thinking just one central spring handle per door. should work,yes?

[k.a.m.]

One handle will work fine Alex. I prefer using two but a lot of cookers have just one grab handle.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Alexb.]

that was quick response kam, while i was editing the post above,,,,check it out, haha

[k.a.m.]

[Alexb.]

how did u do?

[k.a.m.]

[Alexb.]

wow, thats awesome, maybe i better put 2 handles per door---seems to work, haha.

[k.a.m.]

[BurnBern]

[Alexb.]

or it could be that I can cook good BBQ. [/quote]

im thinking its the cooking!!!

question, again,,,,what is the formula for the tuning plate widths? are they even widths? is there a gradual slope relative to the bottom of the heat deflector? and im guessing the last plate stops short of the end about the same area that was cut for the firebox to chamber hole. any other info anyone can share i haven't asked about the inside i would greatly appreciate...plan is to go, go ,go and be cooking friday while i slaughter the new hog for my buddies freezer.
thank you

[TrailerBuilder]

k.a.m. wrote:

[Alexb.]

here are some progress photos'

the exhaust is 6" pipe x 24 long.
http://s465.photobucket.com/user/alexinjt1/media/0209161702_zpsdfsdm7br.jpg.html

the pull out trays.
http://s465.photobucket.com/user/alexinjt1/media/0209161703_zpsgob7imnu.jpg.html

the tune plates-7 inch wide as suggested, thanks guys.
http://s465.photobucket.com/user/alexinjt1/media/0209161704_zpshmzxjgy1.jpg.html

thanks for lookin.

[Alexb.]

http://s465.photobucket.com/user/alexinjt1/media/0210161646_zpsn1xprya7.jpg.html

here are the hinges so far.

http://s465.photobucket.com/user/alexinjt1/media/9aeb253e-5493-4d78-8c06-7a4d22f21e72_zpsh2rnbwul.jpg.html?state=copy&sp=false

and the firebox handles.

[BurnBern]

[Alexb.]

Greetings, i was looking at another post and read something about " drip rails " on the doors.. What exactly are those for, condensation?
And do I need them? Also not sure on options for painting other than BBQ black spray paint, what do you guys use? Thanks

[k.a.m.]

Very nice work Alex.
They keep condensation from running down the door and out onto your chamber. Personally I do not use them on my doors it is a preference thing not a necessary thing.
I prefer the Rustoleum Ultra black over the BBQ black because it has a satin finish.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Smokin Mike]