Very Nice!

I like the size of the smoke chamber. I have an OK Joes Vertical Roasting Oven. I like it, but wish the smoke chamber were wider so a rack of ribs would fit across it better and still have room for smoke/heat to move up to the next level.

What do you guys think is the ideal width and depth of a vertical smoke chamber to fit a rack of ribs and/or a packer brisket? I would guess 24" wide X 18" deep. Thoughts?

almost all that I have seen from the custom guys in this configuration are ~ 2' wide x 2' deep. From a Google Image Search, your OK Joe's looks the size of the NB Bandera (16.5" wide x 17.5" deep).

http://www.bbqinstitute.com/images/b...dimensions.jpg

After looking at them in person, I decided I would like something bigger, hence this build ;)

Agree 100% Peeps. Mine is too small......and I think you did good with the dimensions on this one. Hope it works great!

Thinking more on the size, perhaps that should be valium and demerol instead...

I'm thinking beer will be sufficient...at least for Saturday. Might need something stronger on Sunday :wink:

Demerol is a heck of a pain killer.

Peeps, when is the party at your house to break in the new smoker?

In a couple weeks! ;) I'll try to post some pr0n! ;)

I emailed with him last night and he had added a deflector plate, it just wasn't on in the pics.

Also, at the suggestion from others, I am having him add an isolation plate with handles and a gasket ring that I can drop-in in place of the grill grate on the firebox for when I am not planning to grill/reverse sear to help conserve fuel.

I am off tomorrow (normal day off), so I am planning on hitting up the local butcher for some grub to throw on it after seasoning it.

Pick-up is Saturday at 2pm.

For seasoning, I plan to do the following:

1. Wipe down with wet rag to get all dust and debris out
2. Spray down with canola oil
3. Get a nice hot fire going with charcoal and a couple splits
4. After a couple hours of heat, throw a couple packs of store bought bacon on the racks for extra seasoning and looking for hot spots to guide me in adjusting the tuning plates
5. Once tuning plates are dialed in, throw on something that cooks quick for dinner

Any adjustments I need to make in that procedure?

I would use copious amounts of soap and hot water and the garden hose to rinse off, not just a wipe down.

Noted, thanks!

1. Use copious amounts of soap and hot water and the garden hose to rinse off to get all dust and debris out
2. Spray down with canola oil
3. Get a nice hot fire going with charcoal and a couple splits
4. After a couple hours of heat, throw a couple packs of store bought bacon on the racks for extra seasoning and looking for hot spots to guide me in adjusting the tuning plates
5. Once tuning plates are dialed in, throw on something that cooks quick for dinner

Have you talked to him about what his pre-seasoning procedure is? You might be wasting some effort re-seasoning depending on what he is planning on doing. What thickness metal are you using for the isolation plate?

I will talk to him about that when I pick it up. I don't want him to have to type out some long procedure when he is working hard on our builds :wink: Fewer interruptions = fewer delays ;)

We didn't talk about the thickness for that plate, I just told him what I wanted and the purpose.

I hear that! I need yours done ASAP for my own selfish reasons of course.

You might change your mind after taking a close look at the smokebox door! :wink: