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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-05-2013, 12:10 PM | #121 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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DHQ...32 Therms! They'd prolly all read different too! lol
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03-05-2013, 12:23 PM | #122 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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thats a big a@$ Chamber! LOL
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03-05-2013, 12:49 PM | #123 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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I found a set of 2, would that be adequate? The Chamber is 71"
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03-05-2013, 01:19 PM | #124 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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i would do at least 3 bro.. 4 if its in the budget.. thats a monster of a Smoker!!
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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03-05-2013, 01:24 PM | #125 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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How far apart should they be??? all on the door or 2 grate level and 2 somewhere else??
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03-05-2013, 01:40 PM | #126 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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How wide is your door again? i would do 6 inches from each end.. measure the distance between there.. and stick 2 more.. in between those.. towards the middle.. so if in between your 6"s from the edge outside thermos.. is 60 inches.. stick it a 3rd of that space and mark.. drill and mount thermo.. and do the same on the other side.. is what i would say..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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03-05-2013, 02:19 PM | #127 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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The door is 60" I believe. ok, sounds good! I'll order 4 then. Thanks!
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03-06-2013, 05:23 PM | #128 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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new pics
got the racks completed, and strap tacked on. Having trouble with the door sealing completly at the bottom though...
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03-06-2013, 05:27 PM | #129 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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more pics
pics of racks in and strap. Not sure if they are going to stay on the inside or on the outside. We'll see if the door fits better with them on the outside. All suggestions and criticisms are welcome! Thanks.
Last edited by JandJbuidasmoker; 05-19-2014 at 11:57 AM.. |
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03-07-2013, 12:23 PM | #130 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Going to make the top of our FB a grill and/or a big griddle. Cooking space will be 40"X25". Prolly won't get to work on the Cooker until this weekend. If anyone has a suggestion or concern let me know now before I make a mistake! lol
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03-07-2013, 12:59 PM | #131 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I wound up using this to help seal my door.
http://www.bbqgaskets.com/contact_4.html Still working good after +6 months. Look around at the different types of gaskets he offers - I chose the self adhesive technical felt, but there are other options. Wish I had put straps on the inside like your mockup so the gasket would seat better. I still might add some like you have it.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-07-2013, 01:15 PM | #132 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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LOOKING GOOD!
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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03-07-2013, 01:26 PM | #133 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Thanks dwfisk! I'll look into. My door is out about 3/4 to an inch. from sealing at the bottom. I was thinking about heating it up and bending it??? What do you guys think?
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03-07-2013, 03:41 PM | #134 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I've never built a smoker, but I've torched a lot of metal over the years.
So yea, I'd heat and bend. You might need some blocks and ratcheting strap to "encourage" things along though. Neat build though. One of these days I'd love to start a thread like this.
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03-07-2013, 04:27 PM | #135 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Sure. I had to ease mine in about 1/2 inch on one end (the other end was fine). With the top edge held firmly in place (hinge welded in) I put a 2x4 about a foot longer than the door opening at about the mid-point, wrapped a chain around the pit & door and eased it in with a load binder and rachet load strap. Wound up not having to torch it, but I'm sure that would work also.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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