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New amateur smoker build

 
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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 7:39 am    Post subject: New amateur smoker build Reply with quote

Started this a few months ago and finally finished more or less. [img][/img][/url]


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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 7:49 am    Post subject: Reply with quote

2 inches insulation thru out.


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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 7:54 am    Post subject: Reply with quote

Installed a homemade temperature controller.



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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 8:32 am    Post subject: Reply with quote

Fire box. Grate is made of 7/16ths 304 stainless rods and 1" angle. I added some expanded metal and placed it on top of the rods to give it a little more surface so the small pieces of lump charcoal don't fall thru.
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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 8:41 am    Post subject: Reply with quote

Getting close to finishing. So it seems. Still a lot of work remaining.
Cut out the 4 individual leg pieces with a plasma cutter. I also used the plasma cutter to cut out the cooking chamber and firebox openings. Tacked the 4 pieces together and then welded the plates on each leg for the casters.







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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 8:55 am    Post subject: Reply with quote

304 stainless steel doors for both chambers. 2" insulation on both. The cooking chamber door weighs less than 25 lbs.
the grates are made of 7/16ths 304 rods and 1" angles. Each one weighs 18 lbs. the stack is chrome.

[IMG]http://i1196.photobucket.com/albums/aa406/Lserna31/Mobile%20Uploads/E5E8D993-AD54-4274-BECC-
FCCE245E958D.jpg[/IMG]



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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 9:00 am    Post subject: Reply with quote

Loaded it in the back of my F150 and took it home to fire it up.
Seasoned it with peanut oil and lit it up. Everything thing went as planned. Luckily.
Sanded it down down and primered it.


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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 9:13 am    Post subject: Reply with quote

Pretty much finished. Need a couple more coats of paint.
Blue Metallic high temperature paint.
Outside walls are 14ga cold rolled. Interior of cooking chamber is 14 ga cold rolled. Interior of firebox is 3/16 304 stainless steel along with the very bottom.




[IMG]http://i1196.photobucket.com
[URL=http://s1196.photobucket.com/user/Lserna31/media/Mobile%20Uploads/1F72A8E1-B76D-4D2D-A0A9-875E1E3E1837.jpg.html]
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brutus1964
BBQ Pro


Joined: 01 Apr 2014
Posts: 503
Location: Pinson, Tn.

PostPosted: Fri Jul 21 17 9:44 am    Post subject: Reply with quote

Very nice smoker. The Stainless Steel makes it stand out. Very well done.
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jess
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 1732
Location: Fl.

PostPosted: Fri Jul 21 17 5:25 pm    Post subject: Reply with quote

Nice build, you have got some serious bling going on..
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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 11:10 pm    Post subject: Reply with quote

First cook before painting.
Ribs cook time: 2 hrs
Brisket: 4 hrs
2 8/lb pork butts: 5 hrs. (Not pictured)

Used 3 handfuls of Royal Oak lump charcoal and two pieces of 18" long, maybe 5" or so diameter of split pecan and hickory.



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manonfire



Joined: 29 Oct 2008
Posts: 23
Location: Bixby,OK

PostPosted: Fri Jul 21 17 11:31 pm    Post subject: Reply with quote

Thanks guys. It definitely was a challenge. This is my 3rd build but the hardest of the three.
Being that this one was for the house, I was trying to keep the weight down but still not sacrifice quality. I was able to keep it right at 500 lbs.
and of course the "bling". Wanted it to pop plus the stainless holds up to the elements. No rust and easy to clean. Plus I can see when someone's trying to sneak up on me.
Another thing I was hoping for was faster cooking times with and still keeping the flavor and the smoke. I don't like sitting around or being up all night tending a smoker. Been there, done that. 6-7 hrs of cooking seems good to me. I compete cooking with that and do well.
The flow or draft thru this smoker is incredible. Definitely decreases cooking time. It naturally cooks hot. There is no loss of heat.
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Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2280
Location: Mt. Pleasant, South Carolina

PostPosted: Sat Jul 22 17 3:47 am    Post subject: Reply with quote

Those casters, though......

They're the bees knees!
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Pan-Up



Joined: 17 Jul 2017
Posts: 3

PostPosted: Sat Jul 22 17 4:56 am    Post subject: Reply with quote

That's an awesome smoker! I love to see original ideas. The use of a press brake was definitely the right way to go.
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Maniac
BBQ Super Pro


Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Sat Jul 22 17 9:07 am    Post subject: Reply with quote

Sweet looking rig you put together!
Love the mirror ss accents.
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 25938
Location: Southeast Texas.

PostPosted: Mon Jul 24 17 6:56 pm    Post subject: Reply with quote

This cooker is Bad A$$ manonfire. Very Happy Very Happy Very Happy Very nice work. Very Happy
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Maniac
BBQ Super Pro


Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Thu Jul 27 17 11:36 pm    Post subject: Reply with quote

Bummer photo bucket got you to Sad
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