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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 02-19-2013, 01:16 PM   #16
HeSmellsLikeSmoke
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Here is a picture of a pit that turns out great BBQ at Franklin's in Austin. It was taken today by brother Palmtreefrb. It might be helpful to your thinking.

http://www.bbq-brethren.com/forum/sh...=154219&page=2
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Unread 02-19-2013, 01:36 PM   #17
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good idea Richard. I was thinking the same thing Hesmellslikesmoke.
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Unread 02-19-2013, 01:49 PM   #18
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Sweet setup! My Cylinder shorter and fatter! 550 gallon fuel tank. I like that setup.
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Unread 02-19-2013, 01:56 PM   #19
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Was that fire box a cylinder at one time? Should I put vents on the side of the fire box as well?
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Unread 02-19-2013, 02:02 PM   #20
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Quote:
Originally Posted by JandJbuidasmoker View Post
Was that fire box a cylinder at one time? Should I put vents on the side of the fire box as well?
Looks sorta like an air compressor tank with the bottom cut off and the end with a door welded on. I wouldn't put vents in the firebox. You want the smoke to draw all the way to the other end.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 02-19-2013 at 02:33 PM..
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Unread 02-19-2013, 04:10 PM   #21
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Default 550 tank to smoker

Is it to big to put adjustable vents on the side of the fire box?
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Unread 02-19-2013, 04:13 PM   #22
HeSmellsLikeSmoke
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Quote:
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Is it to big to put adjustable vents on the side of the fire box?
I don't see why you would want vents of any kind on the fire box. Please explain.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Unread 02-19-2013, 04:21 PM   #23
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Well...I saw some fire boxes with them, it was to let more oxygen in if needed? If I have a door and then a vent on the front to let oxygen in while the door is shut, this will be fine???
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Unread 02-19-2013, 06:18 PM   #24
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Personally I can't imagine cooking food in an old diesel tank regardless of the method used cleaning it out but that's just my worthless opinion.
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Unread 02-19-2013, 06:47 PM   #25
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on cutting, fill with water just before you cut and throw in some dry ice... by product.... carbon dioxide.

Now... you are smart... I saw a tank like that and built the meat mama 3000.

The firebox I WISHED I had of built of heavier gauge steel.. I used 12 gauge like the smoke chamber....


Note the firebox valves
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Unread 02-19-2013, 08:06 PM   #26
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Default 550 tank to smoker

Should we put the stack on top or on the side of the tank? I've heard some say the heat escapes to quickly with stack at the top.
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Unread 02-20-2013, 08:57 AM   #27
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here's what i built using a 275 gallon oil tank. Runs pretty good and turns out some decent Q.
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Unread 02-20-2013, 09:00 AM   #28
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That's awesome! I have a 275 tank also, I was think of cutting it in half and using it for the fire box. You think that would be ok?
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Unread 02-20-2013, 09:01 AM   #29
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Is your stack on the side???
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Unread 02-20-2013, 11:04 AM   #30
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Quote:
Originally Posted by JandJbuidasmoker View Post
Well...I saw some fire boxes with them, it was to let more oxygen in if needed? If I have a door and then a vent on the front to let oxygen in while the door is shut, this will be fine???

Your vents or intakes are to feed air to your fire. Without air the fire won't burn! and you want a small hot fire i have 2 4 inch intakes on my cooker with 2 6 inch exhaust pipes and mine is a 250 gallon cooker. I went a little over kill could have got buy with 1 6 inch exhaust.. but hey.. had the pipe so was like.. well chit lets slap it on there! lol You want your intake to be below your fire grate so the air feeds the fire from the bottom and then that heated air/smoke goes into your cooking chamber.. Now your Cookin'!
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