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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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01-17-2012, 07:07 PM | #16 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Great lookin build!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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Thanks from:---> |
01-17-2012, 09:24 PM | #17 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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Looking good so far! If I could give you a little beginner's advice: Take the extra time and grind off the mill scale on the surfaces to be welded. You will get much better penetration and a prettier bead.
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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01-18-2012, 01:59 PM | #18 |
Full Fledged Farker
Join Date: 11-22-11
Location: Waconia, MN
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All advice is welcome! I've been trying to clean up the pieces before I weld them but I'll admit to being spotty at it at best. And for the large 1/4" I definitely just dropped it in and started welding without giving it another thought. Thanks for the reminder.
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http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone |
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01-18-2012, 03:58 PM | #19 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Cleaning is always good, I would only use abrasives and stay away from chemicals. Brake cleaner is a popular thing to use among gearheads to clean grease and grime from metal but if heated produces deadly gasses.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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02-04-2012, 09:21 PM | #20 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Trent, how is it coming?
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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02-04-2012, 09:43 PM | #21 |
Full Fledged Farker
Join Date: 11-22-11
Location: Waconia, MN
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Just got back from spending two weeks in Chicago so no updates lately. Plan to get over and work on it once or twice this week. I'm close to the point where I'm going to either bend the sheet for the interior or find someone close to do it. I'm hoping Storms in Victoria or Cologne will be able to do it. I'm hoping to bring the whole unit in and have them bend the interior and exterior sheeting all at once.
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http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone |
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02-04-2012, 09:49 PM | #22 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It's looking great so far! Nice work!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-12-2012, 04:20 PM | #23 |
Full Fledged Farker
Join Date: 11-22-11
Location: Waconia, MN
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Finally got a chance to spend some quality time with my build today and had a really good day. Made a lot of progress and was real happy with the fit of the panels I cut out. It's almost like I knew what I was doing.
Got the floor of the firebox welded in along with all 3 panels of the meat chamber. I still need to weld the bottom of the panels to the floor but I ran out of time. Everything was cut with Zip Wheels and while they do a great job it takes a bit of time making straight 4ft long cuts. Welds are getting better too I think. I really love the MIG welder, makes it so easy. Starting to look like a smoker almost. Been thinking about the firebox and have a couple ideas. One idea is to have the firebox attached to the door and have the whole thing on sliders so it pulls out all as one piece. Would make it nice and easy for filling and cleaning and the handle would be on the outside so even when the fire has been going for hours it would be easy to slide out far enough to add more lump or whatever. The other idea is to have a normal hinged door and a firebox separate that still is on sliders and pulls out. May be easier to build and seems like the more standard approach but I'm not sure if there are some benefits to it that I'm not thinking of or what. One advantage would be for keeping the door open while starting the fire to let it breathe, but even with the first option I think I would be fine if I just left it slid out an inch or two, that would be quite a bit of air. I'm also going to have a 25CFM Stoker fan hooked up to it so air shouldn't be a problem. Thoughts? And thanks for looking. Trent
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http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone |
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02-12-2012, 04:23 PM | #24 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Glad I got stop by and take a look at it in person today!
__________________
Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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Thanks from:---> |
02-12-2012, 04:54 PM | #25 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Coming together quite nicely!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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Thanks from:---> |
02-12-2012, 07:17 PM | #28 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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That looks like it is gonna be a really nice cooker:)
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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02-13-2012, 09:09 AM | #29 |
Full Fledged Farker
Join Date: 11-22-11
Location: Waconia, MN
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Thanks guys.
Was good to see you yesterday Ryan. Dan, your build is still an inspiration for this one. I assume you got your cooker sold?
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http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone |
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02-13-2012, 09:23 AM | #30 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
Also, you may want to check on the size of the fan for the stoker. I have a fatboy and use the 5cfm with no issue. 25cfm may be overkill. |
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Tags |
backwoods, build, clone, stumps, Superior |
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