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Unread 09-29-2012, 10:42 PM   #16
amg1444
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Marty - Your build is what got me so interested in the Santa Maria style. Never heard of a Hasty Bake. I'll have to do a little research on them.

mbshop - Big fan of their grills. They were an inspiration for this build.
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Unread 09-29-2012, 10:52 PM   #17
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That is a great start on a cooker. I have not seen many that were covered, but, the cover will certainly offer some advantages, especially in bad weather.
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Unread 09-29-2012, 11:18 PM   #18
SmokerKing
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Here's one that is both a Santa Maria and a smoker;

http://www.azbbqgrills.com/page14/
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Unread 10-05-2012, 09:49 PM   #19
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Talked to the shop earlier today. Frame is complete, SS grate has been ordered. Should be all complete next week. Next thing will be to figure out how to get it to our new place.
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Unread 10-06-2012, 12:15 AM   #20
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Quote:
Originally Posted by amg1444 View Post
Thanks, and no they're not. Do you think it would be necessary? How would you recomend doing it?
if you are in MI, yes you need to insulate.
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Unread 10-06-2012, 12:16 AM   #21
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Cool, can't wait to see the final product cooking some stuff!
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Unread 10-06-2012, 02:50 PM   #22
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Don't forget the red oak! I picked up a 1/4 cord yesterday. I'm on the Central Coast visiting a sick Family member and decided to take advantage of the opportunity.

[IMG][/IMG]
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Unread 10-12-2012, 11:00 PM   #23
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Went to the shop to check her out today, going to be a thing of beauty when all done. Here are some more pix. The builder has some crazy talent and knowledge.

I've given him the basic concept and pretty much let him run with it. He's added a heat element for smoking. There will be a door in the front that will allow the wood chip tray to be removed. The try will ride on angle iron to be able to slide in and out. There is a stack that will eventually vent the smoke. The bezel for the thermometer was a late addition that really makes it stick out. There will eventually be diamond plated shelves and a front shelf that can be raised or lowered.

The next step will be to add the "C" channels for the grating to be raised and lowered. The plan is to cut a couple slots to allow the grate to be lowered just above the flame to get a nice sear. The wheel is going to look great on it when installed.

She should hopefully be done next week. I'll post more pix soon. Can't wait to bring her home and fire it up!

Last edited by amg1444; 12-16-2012 at 09:01 AM..
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Unread 10-13-2012, 12:45 AM   #24
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I am a little concerned that you aren't going to have much distance from the heat source to your meat. Either you are going to have to burn down to coals (1+hour) or put a very small heat source in in order not to torch your food. I am assuming you will have a fire box above the electrical thing to hold your wood which probably means you have a max of 8-10 in inches from fire to food. You will definitely want to cook on one side with the heat on the other so the heater in the middle may be in the wrong spot.
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Unread 10-13-2012, 01:42 AM   #25
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yea, i'm confused. if yer using wood, why the need for a heating element ? i ssume you will cook with the lid up most of the time.
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Unread 10-13-2012, 03:06 AM   #26
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Shinny.
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Unread 10-13-2012, 09:08 AM   #27
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Thanks for the feedback. The location of the element has yet to be determined. Placement was mainly for picture purposes. I will suggest placing it towards one of the side rather than the middle. Once complete, there will be a low profile tray placed above the element to hold wood chips. I will also suggest placing the element as low as possible. There will be a grate placed as low as possible to hold wood. And yes, I plan to mainly cook with the lid open. Though not traditional to a Santa Maria style BBQ, the heat element and lid will add a couple different elements to it.

Last edited by amg1444; 10-13-2012 at 09:16 AM.. Reason: updated comment
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Unread 10-13-2012, 10:50 AM   #28
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Will the accumulated wood ash be difficult to clean out from around the element or do you have a plan for that? I've seen propane & electric "kindlers" on SM pits, but typically shielded in an area off to one side. Looks like a nice pit!

To keep the oak wood burning efficiently, you might require a bit more airflow inbound & outbound. Lidded rigs are great, you just have to allow the oak to burn fairly aggressively. When too much oak wood doesn't burn right, the smoke becomes sour and very strong - perhaps creating an off flavor on your meats.

If you're using charcoal, you should be fine - just wont be a SM pit anymore.

just my .02 - looking great so far.
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Unread 10-13-2012, 12:30 PM   #29
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OakPit, thanks for the feedback. The element will be covered by a shield. Hopefully it won't be to bad to clean. We'll cross that path when the time comes. The air inlets have not been put in yet. There will be 2 put offset to the center.
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Unread 10-24-2012, 08:09 PM   #30
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It's been a little since I've posted any updates. This was sent to me earlier today. She's starting to look pretty good!!

Last edited by amg1444; 12-16-2012 at 09:01 AM..
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