Started my "Northwoods Amateur" build tonight (BWS Pro Clone) - Page 6

ThatsWhatSheSaidBBQ · 03-14-2012, 09:52 PM

Still lookin' good! Keep up the good work. I've been followin' this one from the beginning!

TTNuge · 03-15-2012, 09:04 AM

Quote:

Originally Posted by Big Bears BBQ

Pretty cool looks like a lot of work .......

Quote:

Originally Posted by ThatsWhatSheSaidBBQ

Still lookin' good! Keep up the good work. I've been followin' this one from the beginning!

Thanks guys. It has been a lot of work, probably more than I anticipated, but well worth it. I hope it cooks as well as the commercially available ones because it will be so much more satisfying having built it myself even if it doesn't look as pretty.

Randbo · 03-15-2012, 09:18 AM

Looks really nice so far. I see the holes in the back for the smoke to exhaust up the smoke stack. I understand how the stoker hooks up to the pipe nipple on the side also. Maybe a stupid question but how dose the heat from the firebox get into the main chamber? I don't see any openings for that?

TTNuge · 03-15-2012, 09:23 AM

Quote:

Originally Posted by Randbo

Looks really nice so far. I see the holes in the back for the smoke to exhaust up the smoke stack. I understand how the stoker hooks up to the pipe nipple on the side also. Maybe a stupid question but how dose the heat from the firebox get into the main chamber? I don't see any openings for that?

It comes up through the walls. Each wall has 3 layers to it. You have the metal that makes the inside of the smoking cabinet, then a 1" air gap, another piece of sheet metal, 1" of insulation, then the outer skin. The inner metal stops a couple inches short of the top so the smoke/heat travels up the walls, comes out the top, has to drop down to the holes in the bottom, up and out.

Big George's BBQ · 03-15-2012, 09:25 AM

Nice Work

Randbo · 03-15-2012, 09:30 AM

Quote:

Originally Posted by TTNuge

It comes up through the walls. Each wall has 3 layers to it. You have the metal that makes the inside of the smoking cabinet, then a 1" air gap, another piece of sheet metal, 1" of insulation, then the outer skin. The inner metal stops a couple inches short of the top so the smoke/heat travels up the walls, comes out the top, has to drop down to the holes in the bottom, up and out.

I see it now. Thanks for clearing that up for me. So it is a vertical reverse flow smoker. Very cool.

TTNuge · 03-15-2012, 03:34 PM

I need to put the fiberglass gasket on the doors tonight before I can mount them. Any advice on where I should put the seam/splice of the gasket? On a corner, bottom, side, top, etc? Don't think it will matter much but maybe there's something I'm not thinking of.

TTNuge · 03-15-2012, 09:10 PM

Smoke is so close I can taste it!!!

We have doors

Latches

Seals up nice n tight. Not anticipating and leaks

Hoping for initial burn sometime this weekend!! I can't wait!!

bluetang · 03-15-2012, 09:38 PM

What a great build!

Hoping for some cook pron from ya this weekend myself!

surferdude · 03-15-2012, 09:52 PM

Where did you get the latches TTNuge?

TTNuge · 03-15-2012, 09:57 PM

Quote:

Originally Posted by surferdude

Where did you get the latches TTNuge?

McMaster Carr. Got the insulation and door gasket there too.

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speers90 · 03-16-2012, 07:55 AM

I know I just saw it in person two days ago, but it looks much different with the doors on! Hope you get it fired up this weekend.

BadHorsieBBQ · 03-22-2012, 05:08 PM

Awesome craftsmanship and a awesome build.

TTNuge · 03-22-2012, 05:27 PM

No pron yet and when I stopped tonight my SS water pan wasn't ready so that bummed me out a bit. Guy said he'd probably get to it tomorrow but I may not be able to make it to his shop before he closes for the weekend.

Either way I plan on doing at least a seasoning smoke this weekend. Maybe I'll do a biscuit test as well. Was hoping to do some ribs or something but that can wait. Once I'm sure it's good to go I'll spend next week on cleaning, prepping and painting so it'll be ready to rock!

farklf · 03-22-2012, 08:08 PM

How does the smoke get to the meat?

03-14-2012, 09:52 PM	#76
ThatsWhatSheSaidBBQ is one Smokin' Farker Join Date: 02-07-12 Location: Springfield, MO	Still lookin' good! Keep up the good work. I've been followin' this one from the beginning! __________________ * XL [COLOR=seagreen]BGE[/COLOR] Charbroil offset (cheapo) and a [URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look!

03-15-2012, 09:18 AM	#78
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	Looks really nice so far. I see the holes in the back for the smoke to exhaust up the smoke stack. I understand how the stoker hooks up to the pipe nipple on the side also. Maybe a stupid question but how dose the heat from the firebox get into the main chamber? I don't see any openings for that? __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

03-15-2012, 03:34 PM	#82
TTNuge Full Fledged Farker Join Date: 11-22-11 Location: Waconia, MN	I need to put the fiberglass gasket on the doors tonight before I can mount them. Any advice on where I should put the seam/splice of the gasket? On a corner, bottom, side, top, etc? Don't think it will matter much but maybe there's something I'm not thinking of. __________________ http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone

03-15-2012, 09:10 PM	#83
TTNuge Full Fledged Farker Join Date: 11-22-11 Location: Waconia, MN	Smoke is so close I can taste it!!! We have doors Latches Seals up nice n tight. Not anticipating and leaks Hoping for initial burn sometime this weekend!! I can't wait!! __________________ http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone

03-15-2012, 09:38 PM	#84
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	What a great build! Hoping for some cook pron from ya this weekend myself! __________________ 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!

03-15-2012, 09:25 AM	#80
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nice Work

03-15-2012, 09:52 PM	#85
surferdude Got Wood. Join Date: 02-21-12 Location: Newberry,FL	Where did you get the latches TTNuge?

03-16-2012, 07:55 AM	#87
speers90 is One Chatty Farker Join Date: 08-28-11 Location: Waconia, MN	I know I just saw it in person two days ago, but it looks much different with the doors on! Hope you get it fired up this weekend. __________________ 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

03-22-2012, 05:08 PM	#88
BadHorsieBBQ On the road to being a farker Join Date: 01-29-10 Location: West Texas	Awesome craftsmanship and a awesome build. __________________ 1 -22.5 Weber Kettles, 1 -ECB, 1 -Basic UDS (Completed 03/01/2010)

03-22-2012, 05:27 PM	#89
TTNuge Full Fledged Farker Join Date: 11-22-11 Location: Waconia, MN	No pron yet and when I stopped tonight my SS water pan wasn't ready so that bummed me out a bit. Guy said he'd probably get to it tomorrow but I may not be able to make it to his shop before he closes for the weekend. Either way I plan on doing at least a seasoning smoke this weekend. Maybe I'll do a biscuit test as well. Was hoping to do some ribs or something but that can wait. Once I'm sure it's good to go I'll spend next week on cleaning, prepping and painting so it'll be ready to rock! __________________ http://www.bbq-brethren.com/forum/showthread.php?t=123907 - My Backwoods Pro Clone

03-22-2012, 08:08 PM	#90
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	How does the smoke get to the meat?