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![l_c38a8fc0c2e544ba52ceca34de55ed9c[1].jpg](/data/attachments/32/32151-f3173f71e1dc6b0e30e12b19daea9946.jpg)
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mjancel
Guest
Midnight Smoke
somebody shut me the fark up.
With those skills I am sure you will end up with a great pit!
Alan in Ga
is Blowin Smoke!
Looks good from here you got skills I wish I had good looking pit
Gowan
is One Chatty Farker
Me too. Being able to shape iron to your will must be soooo satisfying!
Phrasty
Babbling Farker
Looking good so far Bredrin. Still trying to fit a hog in there? Might still be a squeeze with the diameter of those tanks... but anyways, I have some constructive criticism to throw your way thinking you posted this for that reason... I think your firebox connections might need to be modified a bit. I believe you're going to lose a lot of heat with those (long) square hollow sections. I've had bad past experience with 2" pipe connections, the FB was quite inefficient and had to be BLAZING to keep the 300 range and on top of that it went through A LOT of coal. I know the issues of mounting a cylindrical FB to a cylindrical smoke chamber are tricky. Anyways, what I'd suggest to you is to mount your FB directly under the extreme left side of the smoker then have maybe two 4" pipes as short as possible leading straight up to the baffle which would then lead the heat to the right, around the food and on to your exhaust on the right as well... OR... have the reverse flow with the FB mounted the same as I've mentioned and let the heat/smoke move right to the end of the RF plate then back to the left past the food and on to your exhaust mounted on the left by the FB. Just my 2¢. Hope it works out for you.
Cheers
Cheers
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mjancel
Guest
hey phrasty. thanks you are right about the 2 inch pipe or tububing i change it , to 6" pipe heat really flows up there. now... i am alway open to constructive criticism . i have 20" wide inside there those tanks are 2 60 gal air tanks from sears... i am going to cook it nascar style and dependening on temps on cold side will determen how much i turn it. i was going to make a big drip pan so turning pig would be easy should i stuff pig with something to keep it from drying out? thanks
Attachments
Phrasty
Babbling Farker
Bumbo! You don't waste time Bredrin!! Now you got that heat flowing properly, what you got inside there to distribute it?? You need to get some tuning plates in there... You gonna go Reg Offset or RF? JMHO I'd weld on a permanent baffle that follows the curve of the smoke chamber right above the FB vents and have that come out to where the tank squares off (where there's no more curve) maybe 3/16th or so to hold heat & once you have that you can cut a couple more flat plates to distribute your heat across the Smoking Chamber (SC). Again, that's just my suggestion, I don't know if you already have something in place. You're gonna be pleased with the upgrade. That's definitely gonna make a difference!
At first I thought the tanks were propane, but now that you have mentioned that they are air tanks and 20" diameter that should be a bit better for the hog.
She's coming along bro! Good going! :thumb:
Cheers
At first I thought the tanks were propane, but now that you have mentioned that they are air tanks and 20" diameter that should be a bit better for the hog.
She's coming along bro! Good going! :thumb:
Cheers
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mjancel
Guest
hey phrasty. thanks you are right about the tunning plates i did some searches. and made some calls to the steel place i deal with. i am going to install them about 5 inches below my food grate... thanks for your help this is 6" long i wonder how far over will i need to spread theese plates out> i understand no gap by fb to a gap by exhaust. i hope this evens out temp.. from my research. i think it will. i saw one that had bolts to lock the plates down. thanks again. any other sugestion?
That looks very nice Looking forward to seeing Pics of it in action
Wampus
somebody shut me the fark up.
WOW. Nice work.:clap2:
