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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 04-11-2013, 01:39 PM   #16
jonboy
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The angled tops may be to help with the door staying open.
Some are assisted with door openers or counter weights.
Slamming doors and hands are bad things.
Once you have decided on a style, post up some sketches. There are several experienced builders here that can help.

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Unread 04-11-2013, 03:12 PM   #17
ekamm
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Here is a couple of photos of one that appears to be a tank that was cut to have a squared front with the style doors that I want to make.


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Unread 04-11-2013, 04:34 PM   #18
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Quote:
Originally Posted by ButtBurner View Post
sure could be

but you are talking about vertical smokers that have a lot smaller roof and the heat flow is different.

Have you ever seen a square horizontal smoker with a flat roof?

I never have.

Its an interesting discussion, I dont know who is right or wrong
I have a hexagonal offset stick burner that has a flat roof. I love it. I have never had any black stuff fall the top. I also have a rack in the middle. It's much hotter up top so it acts like a broiler. Great for setting sauces.
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Unread 04-11-2013, 05:25 PM   #19
ekamm
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Thanks for the replies. I am going to try my hand at some CAD and see if I can get a plan together. I'll put it up if I get some thing going. A draftsman I am not.
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Unread 04-11-2013, 05:46 PM   #20
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Quote:
Originally Posted by ButtBurner View Post
no idea.

just reporting what they say on the Lang site.
Isn't that kind of like asking a shoe salesman if you need new shoes?
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Unread 04-11-2013, 06:07 PM   #21
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I've got a uds with a weber lid and an old traeger with a flat top. I've never noticed stuff dripping on top if my meat in either one.

I think a box style makes for much more efficient use of rack space.

I also cook on my buddies offset made from a big air compressor tank, I think it is a terrible waste of space.
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Unread 04-11-2013, 06:09 PM   #22
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Quote:
Originally Posted by vafish View Post
I've got a uds with a weber lid and an old traeger with a flat top. I've never noticed stuff dripping on top if my meat in either one.

I think a box style makes for much more efficient use of rack space.

I also cook on my buddies offset made from a big air compressor tank, I think it is a terrible waste of space.

you guys are all lying

I dont believe any of you

and your photoshopped smoker pics dont fool me either

And I am a shoe salesman

wanna make something out of it?
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Unread 04-11-2013, 09:35 PM   #23
ekamm
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This picture show pretty much exactly what I wanted to build, I had planned on a warmer on the opposite end but this setup could work as well.
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Unread 04-12-2013, 10:38 AM   #24
ekamm
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Here is a rough sketch of what I want to do. The dimensions are as follows
Firebox 30"Wx22"Hx24"D
Vertical chamber 30"Wx40"Hx24"D
Horizontal chamber 50"Wx30"Hx30"D

Shoot holes in or any comments appreciated.
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Unread 04-12-2013, 10:49 AM   #25
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http://www.bbqpits.com/commercial_in...x42upright.htm
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