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Reload this Page Started my "Northwoods Amateur" build tonight (BWS Pro Clone)
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-14-2012, 09:52 PM   #76
ThatsWhatSheSaidBBQ
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Still lookin' good! Keep up the good work. I've been followin' this one from the beginning!
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Old 03-15-2012, 09:04 AM   #77
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Pretty cool looks like a lot of work .......
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Still lookin' good! Keep up the good work. I've been followin' this one from the beginning!

Thanks guys. It has been a lot of work, probably more than I anticipated, but well worth it. I hope it cooks as well as the commercially available ones because it will be so much more satisfying having built it myself even if it doesn't look as pretty.
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Old 03-15-2012, 09:18 AM   #78
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Looks really nice so far. I see the holes in the back for the smoke to exhaust up the smoke stack. I understand how the stoker hooks up to the pipe nipple on the side also. Maybe a stupid question but how dose the heat from the firebox get into the main chamber? I don't see any openings for that?
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Old 03-15-2012, 09:23 AM   #79
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Looks really nice so far. I see the holes in the back for the smoke to exhaust up the smoke stack. I understand how the stoker hooks up to the pipe nipple on the side also. Maybe a stupid question but how dose the heat from the firebox get into the main chamber? I don't see any openings for that?
It comes up through the walls. Each wall has 3 layers to it. You have the metal that makes the inside of the smoking cabinet, then a 1" air gap, another piece of sheet metal, 1" of insulation, then the outer skin. The inner metal stops a couple inches short of the top so the smoke/heat travels up the walls, comes out the top, has to drop down to the holes in the bottom, up and out.
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Old 03-15-2012, 09:25 AM   #80
Big George's BBQ
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Nice Work
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Old 03-15-2012, 09:30 AM   #81
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It comes up through the walls. Each wall has 3 layers to it. You have the metal that makes the inside of the smoking cabinet, then a 1" air gap, another piece of sheet metal, 1" of insulation, then the outer skin. The inner metal stops a couple inches short of the top so the smoke/heat travels up the walls, comes out the top, has to drop down to the holes in the bottom, up and out.
I see it now. Thanks for clearing that up for me. So it is a vertical reverse flow smoker. Very cool.
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Old 03-15-2012, 03:34 PM   #82
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I need to put the fiberglass gasket on the doors tonight before I can mount them. Any advice on where I should put the seam/splice of the gasket? On a corner, bottom, side, top, etc? Don't think it will matter much but maybe there's something I'm not thinking of.
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Old 03-15-2012, 09:10 PM   #83
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Smoke is so close I can taste it!!!

We have doors



Latches



Seals up nice n tight. Not anticipating and leaks



Hoping for initial burn sometime this weekend!! I can't wait!!
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Old 03-15-2012, 09:38 PM   #84
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What a great build! Hoping for some cook pron from ya this weekend myself!
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Old 03-15-2012, 09:52 PM   #85
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Where did you get the latches TTNuge?
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Old 03-15-2012, 09:57 PM   #86
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Where did you get the latches TTNuge?
McMaster Carr. Got the insulation and door gasket there too.


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Old 03-16-2012, 07:55 AM   #87
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I know I just saw it in person two days ago, but it looks much different with the doors on! Hope you get it fired up this weekend.
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Old 03-22-2012, 05:08 PM   #88
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Awesome craftsmanship and a awesome build.
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Old 03-22-2012, 05:27 PM   #89
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No pron yet and when I stopped tonight my SS water pan wasn't ready so that bummed me out a bit. Guy said he'd probably get to it tomorrow but I may not be able to make it to his shop before he closes for the weekend.

Either way I plan on doing at least a seasoning smoke this weekend. Maybe I'll do a biscuit test as well. Was hoping to do some ribs or something but that can wait. Once I'm sure it's good to go I'll spend next week on cleaning, prepping and painting so it'll be ready to rock!
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Old 03-22-2012, 08:08 PM   #90
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How does the smoke get to the meat?
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