120 Gallon Tank Build (lots of pics) - Page 6

speers90 · 12-30-2011, 02:34 PM

Quote:

Originally Posted by KnucklHed BBQ

Hey, I meant to post in your other thread as an after thought, have you thought about hi temp painting the tank body since it will never get hot enough to burn it off, and then for the firebox heat it up with a weed burner or rose bud torch until dark blue and then apply either pam spray or lard to season it and keep it from rusting?

I did this with my SJ UDS barrel and 2 years later it barely has any spots that are rusting... If you do it hot enough it won't be sticky at all, just like a CI skillet. If it doesn't work you can always reheat it with the torch to burn it off and then paint it...

I think I have decided that I am going to go with some 1200 degree hi-temp paint. I will take it somewhere to have in sandblasted and then bring it to my garage and paint it. Then I will give it a good oiling and fire it up, I will keep oiling the firebox each time I cook.

If that doesn't seem to work, then I may give the old CI skillet treatment a try.

speers90 · 01-03-2012, 11:02 AM

Finally got another day to work on the cooker and was able to finish up the fabrication. Tomorrow I will be giving it a test fire, I will re-calibrate all my thermometers tonight so I can get some accurate readings on what the temp levels are like during my test fire tomorrow. I have a pit thermometer coming that should be here in the next couple days.

Started off by adding a handle/latch to the firebox door.

A removable wood/coal basket for the firebox.

Added a shelf on the end and fabrication is complete!

colonel00 · 01-03-2012, 11:17 AM

Great Work!

milehigh · 01-03-2012, 11:19 AM

Bet you're stoked!!
Thanks again for sharing

Paul

bluetang · 01-03-2012, 11:20 AM

Killer build!

KnucklHed BBQ · 01-03-2012, 11:45 AM

Shes a beaut clark!

Can't wait to see it fired up!

gtr · 01-03-2012, 11:55 AM

Fanfarkingtastic! I wish I had skills like that.

A thought I just had - have you thought about putting some kind of grommet or other type entry point for probe wires? I have a little gap by the door hinge in my offset, and in my UDS & MUDS I put a grommet for temp probes - comes in handy sometimes.

speers90 · 01-03-2012, 01:04 PM

Quote:

Originally Posted by gtr

Fanfarkingtastic! I wish I had skills like that.

A thought I just had - have you thought about putting some kind of grommet or other type entry point for probe wires? I have a little gap by the door hinge in my offset, and in my UDS & MUDS I put a grommet for temp probes - comes in handy sometimes.

I will be putting in some sort entry point, probably two or three. Just have to figure out where I want them!

razrbakcrzy · 01-03-2012, 01:24 PM

very nice build!

TTNuge · 01-03-2012, 01:31 PM

Nice work Ryan, wish I wasn't working tomorrow or I'd come over and smell the smoke.

cholloway · 01-03-2012, 02:11 PM

That is a FINE lookin' smoker... Plenty of cooking space, yet compact. I LIKE IT!

morgaj1 · 01-03-2012, 02:54 PM

Great job Ryan. I knew it would turn out great. If I can offer a suggestion, put a cross brace between the 2 legs under the fire box. It will add a good bit of rigidity. Without it, there will be a good bit of lateral pressure on those legs when moving it. Don't ask me how I learned this lesson

morgaj1 · 01-03-2012, 02:58 PM

I just had another thought. If you want to dress it up a little bit, I bet Marty Leach could make you a cool maple or walnut handle for the end of your firebox handle/latch. That way, it wouldn't be too hot to touch and it would look good.

speers90 · 01-03-2012, 03:46 PM

Quote:

Originally Posted by morgaj1

I just had another thought. If you want to dress it up a little bit, I bet Marty Leach could make you a cool maple or walnut handle for the end of your firebox handle/latch. That way, it wouldn't be too hot to touch and it would look good.

Marty does make some sweet looking handles! I actually have more experience working with wood than I do with metal so I could turn out a decent handle, maybe I should make a Husker Logo handle, that way if they play bad I can just toss the thing in the fire!

speers90 · 01-04-2012, 09:35 AM

The test fire is still in progress, so far it is going better than I could have imagined. I started with a chimney full of charcoal and added 4 small spilts to get the cooker up to temp. Took it up to 350 before closing down the air intakes. So far I have been adding 2 small splits (8-10 inches X 3 inches) and a handful of charcoal every 40-45 minutes. Outside temp is 20 degrees, cooker sitting in the shade, not much wind.

Size of my fire

Very pleased with the temp ranges that I have inside the cooking chamber. I like to cook between 240 - 280, so this should make it very easy to do so! I should note that these temps are with the small fire and 5 of the intakes completely closed, the other intake is maybe 1/4 open, if that. I don't think I will have any trouble roasting chickens at 350+ by adding more fuel and opening up the intakes.

And, no I am not doing the test fire inside of my garage! I just used this pic to show the temp ranges.

01-03-2012, 11:02 AM	#77
speers90 is One Chatty Farker Join Date: 08-28-11 Location: Waconia, MN	Finally got another day to work on the cooker and was able to finish up the fabrication. Tomorrow I will be giving it a test fire, I will re-calibrate all my thermometers tonight so I can get some accurate readings on what the temp levels are like during my test fire tomorrow. I have a pit thermometer coming that should be here in the next couple days. Started off by adding a handle/latch to the firebox door. A removable wood/coal basket for the firebox. Added a shelf on the end and fabrication is complete! __________________ 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

01-03-2012, 11:17 AM	#78
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Great Work! __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-03-2012, 11:19 AM	#79
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Bet you're stoked!! Thanks again for sharing Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

01-03-2012, 11:20 AM	#80
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Killer build! __________________ 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!

01-03-2012, 11:45 AM	#81
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	Shes a beaut clark! Can't wait to see it fired up! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

01-03-2012, 11:55 AM	#82
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fanfarkingtastic! I wish I had skills like that. A thought I just had - have you thought about putting some kind of grommet or other type entry point for probe wires? I have a little gap by the door hinge in my offset, and in my UDS & MUDS I put a grommet for temp probes - comes in handy sometimes. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-03-2012, 01:24 PM	#84
razrbakcrzy is one Smokin' Farker Join Date: 09-13-11 Location: Fort Smith, Ar.	very nice build! __________________ [SIZE=2][B]Jim Boston[/B][/SIZE] [B][COLOR=black]Current Smoker[/COLOR][/B] [COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR] [FONT=Arial][B]Future Smoker [/B][/FONT] [FONT=Arial]$5438.25 Total BYC Smoker!![/FONT] [SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE] [SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]

01-03-2012, 01:31 PM	#85
TTNuge Full Fledged Farker Join Date: 11-22-11 Location: Waconia, MN	Nice work Ryan, wish I wasn't working tomorrow or I'd come over and smell the smoke. __________________ http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone

01-03-2012, 02:11 PM	#86
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	That is a FINE lookin' smoker... Plenty of cooking space, yet compact. I LIKE IT! __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

01-03-2012, 02:54 PM	#87
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama	Great job Ryan. I knew it would turn out great. If I can offer a suggestion, put a cross brace between the 2 legs under the fire box. It will add a good bit of rigidity. Without it, there will be a good bit of lateral pressure on those legs when moving it. Don't ask me how I learned this lesson __________________ Eric Congress is like 2 drunks arguing about the bar tab on the Titanic.

01-03-2012, 02:58 PM	#88
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama	I just had another thought. If you want to dress it up a little bit, I bet Marty Leach could make you a cool maple or walnut handle for the end of your firebox handle/latch. That way, it wouldn't be too hot to touch and it would look good. __________________ Eric Congress is like 2 drunks arguing about the bar tab on the Titanic.

01-04-2012, 09:35 AM	#90
speers90 is One Chatty Farker Join Date: 08-28-11 Location: Waconia, MN	The test fire is still in progress, so far it is going better than I could have imagined. I started with a chimney full of charcoal and added 4 small spilts to get the cooker up to temp. Took it up to 350 before closing down the air intakes. So far I have been adding 2 small splits (8-10 inches X 3 inches) and a handful of charcoal every 40-45 minutes. Outside temp is 20 degrees, cooker sitting in the shade, not much wind. Size of my fire Very pleased with the temp ranges that I have inside the cooking chamber. I like to cook between 240 - 280, so this should make it very easy to do so! I should note that these temps are with the small fire and 5 of the intakes completely closed, the other intake is maybe 1/4 open, if that. I don't think I will have any trouble roasting chickens at 350+ by adding more fuel and opening up the intakes. And, no I am not doing the test fire inside of my garage! I just used this pic to show the temp ranges. __________________ 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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