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Unread 07-15-2010, 03:04 AM   #1
Phrasty
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Cool 120 Gal Tank build thread...

Alright everyone... To start off here's the deal. I've been catering for a couple years and I have decided to take it more seriously than just a part time thing. So I am adding a 120 gal offset smoker trailer to my team of self-made grills and smokers. The idea is to make food management easier and to create the ability to take on bigger jobs. This thread will hopefully serve as a record for the build as well as a way to improve the overall design by getting feedback from my Brethren. I've never done a build this big and to make things worse I'm on a pretty short timeline. I would like to at least get the smoker itself done by latest the end of August and I can build the trailer later. We'll see how it turns out... So I guess here we go.

The illustration is the basic design of the smoker, however... this will be subject to change as we go along.

I started today by removing the small factory legs so that I could flip the tank & remount them and have the opening for the valves which were on the top go underneath. I also measured and marked the doors for cutting tomorrow. Thats kinda it for now... Will keep posting as the project progresses.

Please feel free to give feedback, concerns & suggestions. I am very much open to them and I am hoping it will all lead to a better build in the end.

Cheers.
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Unread 07-15-2010, 04:00 AM   #2
Norcoredneck
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What was in the tank previously?
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Unread 07-15-2010, 04:13 AM   #3
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OK Phrasty, You've got me watching. If you have a complete design, I 'd love to get a look at it. As everyone knows, there is nothing like this kind of smoker in Australia. My brother though... has a heavy engineering business. He's got a plasma table, MIG's and TIG's, bending, rolling and grinding gear. He specialises in servicing paper making machinery and builds custom equipment to pull out 40 tonne rollers etc...

If I get a design, he can make something like this in his sparetime... so, I'll be watching!

Thanks.

Bill
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Unread 07-15-2010, 04:45 AM   #4
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Quote:
Originally Posted by Norcoredneck View Post
What was in the tank previously?
Looks like a liquid propane tank.
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Unread 07-15-2010, 06:42 AM   #5
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I'll be watching this closely.
Be carefull cutting that tank open!!
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Unread 07-15-2010, 07:56 AM   #6
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hey, so this is the part where you tell us the steps you've taken to ensure there's nothing flammable in the tank before you cut it w/ the torch....

takecare,

mark
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Unread 07-15-2010, 08:10 AM   #7
Norcoredneck
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Quote:
Originally Posted by frognot View Post
Looks like a liquid propane tank.
Quote:
Originally Posted by markpmc View Post
hey, so this is the part where you tell us the steps you've taken to ensure there's nothing flammable in the tank before you cut it w/ the torch....

takecare,

mark
Direction I was heading....
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Unread 07-15-2010, 08:22 AM   #8
Sean "Puffy" Coals
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Cool. Always love following builds.
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Unread 07-15-2010, 10:30 AM   #9
GEORGIA BULLHAWGS
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Also, keep in mind how hot that firebox will get, and make sure you put adequate protection between the firebox and the tires. They will get hot and pop if you are not careful with placement. Seen it happen before.
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Unread 07-15-2010, 10:32 AM   #10
Norcoredneck
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I would not cut doors below half or the grease will run down front.
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Unread 07-15-2010, 10:47 AM   #11
GEORGIA BULLHAWGS
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Grease runs out anyway unless you weld a small rail of some sort on the inside of the door to keep the buildup during cooking from running down. Now this happens to me because, if I am gooing to cook on a smoker, I make all that time worth my while. So I ask friends if they need anything smoked as well, so I have a lot of pork smoking...
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Unread 07-15-2010, 10:51 AM   #12
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Quote:
Originally Posted by Norcoredneck View Post
I would not cut doors below half or the grease will run down front.
Oooooh.... good point. Could he add a "drip edge" inside the door just above where it'll hit when opening/closing to keep the drips inside the cooker?

Of course.....why have doors that low? I guess it gives more space if you want to add extra racks?


Cutting the tank safely: should a guy fill it with water during cutting? I guess that depends if cutting with a chop saw or torch, huh?


Anyway.....I'll be watching as well. I'm DYING to have a cooker like this. I've been looking on CL for one, but they're all so damn expensive. I'd really love to build one too.

Good luck!!!!
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Unread 07-15-2010, 12:49 PM   #13
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Hey guys. Should be a fun project if all goes well.

Quote:
Norcoredneck What was in the tank previously?
It was a Propane tank. Frowned upon by some. I've worked on them before and I am very careful.

Quote:
markpmc hey, so this is the part where you tell us the steps you've taken to ensure there's nothing flammable in the tank before you cut it w/ the torch....

takecare,

mark
I filled the tank with water and dishwashing liquid let it sit overnight and drain. Repeated 3 times. This method has had good results with me in the past... I'm sure it will make a small dent on my water bill however.
***I REALLY DO NOT RECOMMEND PEOPLE CUTTING PROPANE TANKS AT ALL, it's a last resort for me. Hard to find tanks this size with thick enuf walls thats not a propane tank out here.

Quote:
2K1TJ I'll be watching this closely.
Be carefull cutting that tank open!!
Thanks, Trust me I will be.

Quote:
GEORGIA BULLHAWGS Also, keep in mind how hot that firebox will get, and make sure you put adequate protection between the firebox and the tires. They will get hot and pop if you are not careful with placement. Seen it happen before.
Planning on insulating the interior of the firebox with redbrick.. I'm hoping that will keep the external temp down a shade as well. The placement of the wheels on the trailer aren't definite. It all depends on the weight distribution of the rig. I have taken this problem into consideration though. Good looking out bro.

Quote:
Norcoredneck I would not cut doors below half or the grease will run down front.
You know I was looking at it last night with my bredrin and was thinking that it was a hair too low.. It might be the angle of the camera as well. The doors stop just over 1.5" below the half-way mark. I think I might raise it up a little. As well as try have some form of an anti-drip method.

Well guys heading on the road now to grab some more supplies. Hopefully I should have some more pics of the progress to put up tonight if i don't get rained out. Thanks so much for your comments.

Cheers
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Unread 07-15-2010, 01:11 PM   #14
GEORGIA BULLHAWGS
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I know it seems odd, but you could place your wheels forward and add a counter balance of weight to the hitch end somewhere. I will be building one before long as well, and I have spare tractor weights laying around to get the balance worked out. I prefer a slightly tongue heavy application for towing purposes myself.

One other thing, you might consider moving your exhaust pipe to the other end of the cooking chamber. Put it on the same end as the firebox. I can see that you have a plate inthe bottom of the chamber (or what appears to be one), you want that smoke to linger back down the chamber so as to expose the meat to it for as long as possible. Just my opinion.

Last edited by GEORGIA BULLHAWGS; 07-15-2010 at 03:17 PM..
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Unread 07-15-2010, 11:18 PM   #15
Phrasty
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Didn't get as much done today as I wanted. Last minute work came in this morning (Gotta make that $$$$). Anyways started on the build this evening by grinding down the stubs that were left from removing the legs. I then marked out the doors a bit differently by having a big and a small door. I also raised the bottom edge of the doors up just over an inch and started cutting the top edge. (No fireworks... I'm still here guys!) Once the top line of the door was cut I welded one set of hinges to the right hand door. It was getting pretty dark by then so I called it a day. Here are some pics: Haven't welded in over a year... A bit "rusty" to say the least... no pun intended. Cuts came out pretty straight though. Happy with that. Tomorrow should be a bit more productive, planning to finish cutting out the doors and weld back on the legs.

Cheers
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