Smoker Build "THE TOWER" - Page 2

campdude · 01-15-2012, 08:35 AM

Awesome , just awesome

farklf · 01-15-2012, 09:06 AM

Nice!

---k--- · 01-15-2012, 09:09 AM

That looks great!

What kind of temperature differences are you getting between the top and bottom shelf?

Elrik · 01-15-2012, 09:11 AM

Wonder if I could repurpose any of my in use server racks at work like that

But seriously, awesome job and great write up. All in all, how much do you figure you spent on building the tower of. Bbqylon?

Sly-one · 01-15-2012, 10:53 AM

Quote:

Originally Posted by BBQJack

What an awesome build. This is something I've wanted to make as well. My better 1/2 would think I was nuts though.....

I almost bought one similar to this a while back, but it was only 7 feet tall. Yes, my wife was ready to call the funny farm and book me a room. Some other expenses came up and money got tight all of a sudden so I couldn't do the deal. but I've often thought how something like that would have been the perfect smoker. And now, YOU have the perfect smoker. You can do a little or you can do a lot. Congratulations!

BarbequeKansasCity · 01-15-2012, 01:09 PM

Yes I have to store it outside. I am toying with the idea of putting on a competition trailer...
Thanks guys I have under 1000 in it and 40 hours of build time in it.

There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time.

BarbequeKansasCity · 01-15-2012, 01:11 PM

My wife was not happy. Now she doesn't want me to sell it...

---k--- · 01-15-2012, 04:24 PM

Quote:

Originally Posted by BarbequeKansasCity

Yes I have to store it outside. I am toying with the idea of putting on a competition trailer...
Thanks guys I have under 1000 in it and 40 hours of build time in it.

There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time.

Wow. I would have expected more than 10 to 20 degree. That is truly great!

landarc · 01-15-2012, 04:28 PM

What a beast, nice scrounging.

bluetang · 01-15-2012, 04:30 PM

THAT is slick!

Kenn007BBQ · 01-16-2012, 01:35 AM

All hail the behemoth mother of all smokers!

Sammy_Shuford · 01-16-2012, 01:55 AM

I'm impressed!
Nice smoker!

BarbequeKansasCity · 01-16-2012, 02:55 AM

Thanks Guys!

JerBQ · 01-16-2012, 08:34 AM

Sweet! Now that should turn out some megaBytes.

Funky D · 01-16-2012, 10:20 AM

Can we see some pics of the airflow grates that allow you to tune the temp? With huge vert smokers like that, I'm always wondering how/where exactly the air flow controls need to be (and how large) to keep that monster fuel pile simmering and efficient.

Definitely consider mounting on a trailer of some sort... that's the only way you'll be able to store that beast in the garage long enough to make it last! *grin*

SO great. Do me a favor and see if they have another one they are looking to turn loose.... ;)

01-15-2012, 08:35 AM	#16
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Awesome , just awesome __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-15-2012, 09:09 AM	#18
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	That looks great! What kind of temperature differences are you getting between the top and bottom shelf? __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-15-2012, 01:09 PM	#21
BarbequeKansasCity Knows what a fatty is. Join Date: 03-27-11 Location: Kansas City, MO	Yes I have to store it outside. I am toying with the idea of putting on a competition trailer... Thanks guys I have under 1000 in it and 40 hours of build time in it. There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time. __________________ Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog

01-15-2012, 01:11 PM	#22
BarbequeKansasCity Knows what a fatty is. Join Date: 03-27-11 Location: Kansas City, MO	My wife was not happy. Now she doesn't want me to sell it... __________________ Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog

01-15-2012, 04:28 PM	#24
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What a beast, nice scrounging. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-15-2012, 09:06 AM	#17
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	Nice!

01-15-2012, 09:11 AM	#19
Elrik On the road to being a farker Join Date: 12-28-11 Location: Toronto, Ontario	Wonder if I could repurpose any of my in use server racks at work like that But seriously, awesome job and great write up. All in all, how much do you figure you spent on building the tower of. Bbqylon?

01-15-2012, 04:30 PM	#25
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	THAT is slick! __________________ 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!

01-16-2012, 01:35 AM	#26
Kenn007BBQ On the road to being a farker Join Date: 11-19-11 Location: Oakland CA	All hail the behemoth mother of all smokers! __________________ Smoke on!:boxing:

01-16-2012, 01:55 AM	#27
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	I'm impressed! Nice smoker! __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

01-16-2012, 02:55 AM	#28
BarbequeKansasCity Knows what a fatty is. Join Date: 03-27-11 Location: Kansas City, MO	Thanks Guys! __________________ Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog

01-16-2012, 08:34 AM	#29
JerBQ On the road to being a farker Join Date: 09-09-11 Location: Wellsville, NY	Sweet! Now that should turn out some megaBytes. __________________ JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill

01-16-2012, 10:20 AM	#30
Funky D On the road to being a farker Join Date: 04-25-11 Location: Sugar Land, TX	Can we see some pics of the airflow grates that allow you to tune the temp? With huge vert smokers like that, I'm always wondering how/where exactly the air flow controls need to be (and how large) to keep that monster fuel pile simmering and efficient. Definitely consider mounting on a trailer of some sort... that's the only way you'll be able to store that beast in the garage long enough to make it last! grin SO great. Do me a favor and see if they have another one they are looking to turn loose.... ;)