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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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06-05-2013, 09:59 AM | #1 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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New build, new build toy w/pic's
Started life as an air bladder type water well tank, 26 inches in diameter, about 4 feet tall (not counting the built in base) - about 120 gallons. That's my son Kyle, primary builder and prospective owner.
Laid out a vertical stick burner design & started cutting. Very strange tank. Thin wall and its actually a tank in a tank. Imagine a 26 inch diameter 2-1/2 ft tank with another 1-1/2 ft extension welded on top. Made for some challenging cutting but we got it done. And cleaned it up with grinders & sanders. Saved the original 1-1/4 inch plumbing fixture at the bottom of the tank to use as a drain. The thin wall steel was a challenge, the doors lost their radius as soon as they were cut. But we found a really neat tool that was up to the challenge. This is a tubing bender from Harbor Freight shown experimenting with the angle iron die. Put in the correct 1/2 inch square tubing dies and bent the 1/2 inch square tubing to the correct radius (26 inches), reformed the doors to the 1/2 square tubing and welded it up. Worked perfect. Added an air intake and some latches (thanks BBQ Bandit). Note the single 4 inch air intake added at the bottom, it just opens into the center of the tank directly below the fire grate. Added a damper a little later in the build. Really simple and very effective air inlet control! Also used the tubing bender to fabricate some really neat grill grates that match the tank radius front and back. For reference, the cooking grates are like having 3 Weber 26.75 grill grates in the thing - lots of cooking real estate on a really small footprint. Can't see them but we also adding in some 1/2 inch steel rods to be able to hang meat. Added a heat deflector - 5/16 steel plate w/ 2 inch radius cut front and back. And a firebox grate. Washed it down, painted the exterior, slathered peanut oil on the inside and fired it up for a burn-in. Came up to temp very quickly, ran it up to 470*-500* for an hour or so, played with draft and fire control for a few hours. From the test burn, we can tell this thing is gonna cook great, If anything we will need to work with smaller fires, but managing in the 250*-350* range is pretty easy. Once we had a coal bed, a couple of splits threw off some nasty smoke for 5 minutes then went to clear blue for a couple hours. Final shot, going to be cooking something this weekend. Thanks for looking.
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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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Thanks from: ---> | bbqgeekess, bbqwilly, Big Country BBQ, Big George's BBQ, BillN, Bludawg, bluetang, Bob Wiley, chicagokp, cowgirl, Diesel Dave, dsp2, ebijack, EX~DY, fingerlickin', frognot, grilla, gtr, Happy Hapgood, IslandSmoke, Jadog, jayman, jgbmgb, Joe Black, Mark Warren, MisterChrister, Porcine Perfection, Sean "Puffy" Coals, slow-smoker, SmittyJonz, smoke ninja, sylntghost, Thermal Mass, westy, woodbutcher1 |
06-05-2013, 10:07 AM | #2 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Very cool. The thought that went into the layout and the build quality look top notch. I bet between the height of the camber and the height of the chimney, you're getting pretty good draft through it.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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06-05-2013, 10:14 AM | #4 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Nice workmanship on your build. That ought to do a great job.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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06-05-2013, 10:16 AM | #5 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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That is absolutely killer.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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06-05-2013, 10:21 AM | #7 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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excellent Dave!
I have one of those tanks in my well pit at my cabin every time I go down there to turn my water on I give it the eye LOL
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-05-2013, 10:30 AM | #9 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Yip. It's official. You're cool. That's awesome.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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06-05-2013, 10:32 AM | #10 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Wow, and to think I wanted to buy something, I might have to find some tools to barrow and see what I can fabricate :)
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06-05-2013, 10:49 AM | #11 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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LOVE IT!. thats awesome. is it charcoal based and then the splits go on top? or do you just light the splits?
thanks
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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06-05-2013, 11:00 AM | #12 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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That is a slick looking cooker you've got there!
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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-05-2013, 11:14 AM | #13 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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That's awesome. I wish I had that kind of skill or ambition. Nicely done.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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06-05-2013, 12:18 PM | #15 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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WOW!!!!!!!!!!!GREAT GREAT work!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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