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-   -   Still haven't made up my mind (http://www.bbq-brethren.com/forum/showthread.php?t=172088)

dinosdeuce 09-28-2013 11:05 PM

Still haven't made up my mind
 
3 Attachment(s)
First post, great site and have a dilemma. I have used a small electric smoker for the past few years. I quit working and I got the bug to make a "real smoker". I acquired the the following and at first decided to make a vertical smoker with the following specs:
24" diameter x 66" long 1/4" wall pipe. The one end was cut pretty crooked. I cleaned it up. 2 doors. One for access to the fire grate and one for the smoke trays. The fire grate will be 22" below the first tray. There will be rack from 1/2" rebar 18" above that to hold a water pan that will also act as a heat diffuser. The tray holders will be spaced at 4" increments to the top. Weber 22 1/2" grill grates will be used for the food. The the fire grate will be made from 1/2" rebar. The only thing I haven't decided on yet is where to place the exhaust pipe. I was thinking 12" down from the top. That way the heat and smoke won't go straight up and out the top. This son of a gun will be heavy, but it will be put on casters.
This idea was posted on another forum ( found this one a little later) and was warned that this was not a good idea, to make an offset instead due to inherent temperature gradient problem with a vertical this size.. So now I am more than likely going with an offset.
I have read a lot here the last 2 weekends and have not found a lot of info on verticals. I was going vertical to save on space.
I thought I would get a second opinion here and hope to hear from someone who may have done what I was originally planing.

So any advice on why I should totally scrap the vertical plan for a horizontal would be greatly appreciated.

Also I hope to be able to participate on here later after I get more experience on the art of smoking. There are some awesome looking food posted here!

Thanks
Dino

Bludawg 09-29-2013 12:05 AM

Turn it in to 2 super UDS's if you want to go verticle

SmittyJonz 09-29-2013 12:14 AM

I'd go vertical but cut it down to 42" to 48" and put a 3" pipe dead center in top for exhaust - probally 10" tall. 2 Doors with 3-4 removable cooking racks plus a difusser rack. Have a fire grate or basket about 4-6" off the bottom and difusser/water pan 12-18" above that. Like a Tall, thick walled UDS with doors :grin: And I would definatley post pics of the Build and first Cook!

SmittyJonz 09-29-2013 12:41 AM

http://i1033.photobucket.com/albums/...moker017-1.jpg

http://okauctioninc.com/IMG_0206.JPG

http://cdn.smokingmeatforums.com/9/9...ttach10430.jpg

http://i.imgur.com/UTCsa.jpg

http://4.bp.blogspot.com/_WQMBNi5o9d...0/P3200065.JPG

http://assets.smokingmeatforums.com....ttach23308.jpg

sliding_billy 09-29-2013 06:36 AM

The one reason I can think to go horizontal with pipe that large is the ability to throw a pig in there.

dwfisk 09-29-2013 07:37 AM

Here is a vertical build my son & I did not long ago.
http://www.bbq-brethren.com/forum/sh...d.php?t=162551
Your pipe is much heavier so I don't expect you will have the issues we had. IMO the heavy baffle plate is essential. It cooks great on charcoal or small splits and the footprint is only 26"d.

Rambo 09-29-2013 08:27 AM

what did you decide

PappaOscar 09-29-2013 08:40 AM

Answer: D. All the above.

dinosdeuce 09-29-2013 10:54 AM

Quote:

Originally Posted by SmittyJonz (Post 2640920)
I'd go vertical but cut it down to 42" to 48" and put a 3" pipe dead center in top for exhaust - probally 10" tall. 2 Doors with 3-4 removable cooking racks plus a difusser rack. Have a fire grate or basket about 4-6" off the bottom and difusser/water pan 12-18" above that. Like a Tall, thick walled UDS with doors :grin: And I would definatley post pics of the Build and first Cook!

SmittyJonz,
Thanks for the input and links to pictures. I very much appreciate your input. The other place had me second guessing everything. I will post pictures along the way.

Quote:

Originally Posted by dwfisk (Post 2641029)
Here is a vertical build my son & I did not long ago.
http://www.bbq-brethren.com/forum/sh...d.php?t=162551
Your pipe is much heavier so I don't expect you will have the issues we had. IMO the heavy baffle plate is essential. It cooks great on charcoal or small splits and the footprint is only 26"d.

You have me all fired up to get going on this build.

I will cut the length to 48" per SmittyJonz's input to this project and try to get the doors cut out today, don't know for sure because my cheap plasma took a dump on me cleaning up the one end. So for now a 4 1/2" grinder with a cutting wheel installed will be my tool of choice. Although not a good one for 1/4" wall.

Thanks all for the advice!

Dino

dinosdeuce 09-29-2013 09:42 PM

2 Attachment(s)
Got some things done today. Cut to a length of 48". Laid out the upper and lower doors and got the long ends cut through on both sides of both doors.

Just need to weld on the hinges. I am guessing you just line up the pin with the middle of the cut, correct??
Used up seven 4 1/2" cutting wheels.

SmittyJonz 09-29-2013 10:20 PM

Alright! You ain't messing around! I like it! make sure to update us as you go and or ask questions......some of the smart Fellars may be able to help ya out. :clap2:

jeffturnerjr 09-29-2013 10:33 PM

As always, :pop2:

peeps 09-29-2013 10:46 PM

Can't wait to see the progress on this!

dinosdeuce 09-30-2013 08:51 PM

1 Attachment(s)
Forgot to give out some intel. I was at target last Thursday and scored on these. The funny thing is I was going to buy 2 this payday and 2 more the next pay day at lowes for 18.99 each. At Target, 5.98 so I bought all five. 22 1/2" racks. Some times you smell like the rose and some times you smell like........ For once I was the rose!!

Fwismoker 09-30-2013 09:04 PM

Quote:

Originally Posted by SmittyJonz (Post 2640920)
I'd go vertical but cut it down to 42" to 48" and put a 3" pipe dead center in top for exhaust - probally 10" tall. 2 Doors with 3-4 removable cooking racks plus a difusser rack. Have a fire grate or basket about 4-6" off the bottom and difusser/water pan 12-18" above that. Like a Tall, thick walled UDS with doors :grin: And I would definatley post pics of the Build and first Cook!

This sounds like a pretty good plan but don't think there's any need for a water pan although you could have a rack above the fire to put a ( holy) diffuser on for the times you want to use one.


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