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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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Unread 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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* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look!
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Unread 03-15-2012, 09:04 AM   #77
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Quote:
Originally Posted by Big Bears BBQ View Post
Pretty cool looks like a lot of work .......
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Originally Posted by ThatsWhatSheSaidBBQ View Post
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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Unread 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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Unread 03-15-2012, 09:23 AM   #79
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Quote:
Originally Posted by Randbo View Post
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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Unread 03-15-2012, 09:25 AM   #80
Big George's BBQ
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Nice Work
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Unread 03-15-2012, 09:30 AM   #81
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Quote:
Originally Posted by TTNuge View Post
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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Unread 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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Unread 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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Unread 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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Unread 03-15-2012, 09:52 PM   #85
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Where did you get the latches TTNuge?
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Unread 03-15-2012, 09:57 PM   #86
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Quote:
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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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Unread 03-16-2012, 07:55 AM   #87
speers90
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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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Unread 03-22-2012, 05:08 PM   #88
BadHorsieBBQ
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Awesome craftsmanship and a awesome build.
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Unread 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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Unread 03-22-2012, 08:08 PM   #90
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How does the smoke get to the meat?
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