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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-26-2011, 08:44 AM   #1
righteousdog
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Default My 275g Inner Workings (pic heavy)

Cleaned up the smoker after the last pig roast so decided to take some pics detailing the inner workings. I've had it about a year and a half now, although the sliding racks are recent.

Perspective showing side cleanout.



There are 3 interlocking frames that hold the fire block bed. The left and right frames have a 1/2 rod that keeps the blocks in position and everything comes out for repair/future mod. The upper angle is for drop-in 3/8 grates if I use the unit without the fire-block (original design/direct cooking).



View from below. The lower fire blocks serve to provide mass and extend the life of the drum. Taking lessons from camping, I don't use a wood/coal grate, once this baby gets going it's pretty efficient given the size of the "firebox".



Clearance between the baffle and the wall and lower rack slide. For a whole pig, I build 2 fires with a gap in the middle. This keeps the heat more or less towards the ends, although the blocks do even it out and the temp at the gauges is amazingly consistent side-middle-side. There are two 6 inch stacks about 12 inches from each end that are normally 50-60% open (can control side/end heat slightly by throttling). If I were to slide the baffle to one side (or add plates), build a fire on one end, and use the correct exhaust I could get more or less a reverse low setup, although I haven't used it that way yet.



How it comes together in the back corner. There is no gap in the block in front/door area, this serves to channel heat and smoke out the back as well as the end(s) if I don't install (or want) the rear baffle plate shown later. Also haven't made it around to cutting blocks to fill the gap yet.



Here's the drip pan going in. It's the same overall size as the full block bed (22.5 x 54) and couldn't be much bigger or it wouldn't go in/out. Once it clears the door I can jockey it into position.



Drip pan in and rear baffle plate.



Rear baffle in position to direct grease and lower/upper rack slide.



Assembled.



Spitballed many options for a firebox air damper, but from the get-go cracking the door has seemed to be fine. After a 1-1.5 hour warmup/stabilize it loves to run in the 225 zone. I stoke it 75% small wood splits and 25% unlit charcoal.

I need to dig up pics showing the stacks and counterweights.

Thanks for looking
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Last edited by righteousdog; 08-26-2011 at 10:35 AM..
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Unread 08-26-2011, 09:32 AM   #2
Rubmybutt
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HOLY MOLY Batman it looks like your cooker could hold heat for a week with the amount of fire brick in that girl! Are you sure your not overloading those casters or did you just hide the forklift out of the pic's? Nice lookin unit you got there! Enjoy!
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Unread 08-26-2011, 10:08 AM   #3
gtr
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Love that! Looks like a fantastic and versatile design - thanks for posting!
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Unread 08-26-2011, 10:22 AM   #4
ezoliver
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Very cool cooker. Nice work on that thing!
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