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Old 02-16-2008, 07:06 AM   #1
FatDaddy
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Question Offset door question???

After lookin at the pig roast thread. that got me thinking. is there any way i could cut out my middle between my doors and have door rolled to fit or would i be better off making a full length door on the back side? if i do the latter will having the 3 doors affect draft and temps? i have been contemplating this for a while.
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Old 02-16-2008, 07:20 AM   #2
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I don't own an offset, but here is another suggestion you might consider.

Cut out the middle section and splice an extension on one of the doors so that when it closes, it slightly overlaps the other door.

For example, cut out the middle section on the smoker. Close both doors. Now, using the middle cut-out piece, weld it to the right side of the left door. You may have to trim it, but get it to where it just touches the left side of the right door. At this point you will have the doors touching and all of the opening space is closed. Since this probably won't fit perfectly, you might consider then splicing on a bar on the right side of the new left door to overlap the left side of the right door.

Hope that makes sense.

This way you don't have to mess with your hinges, etc and should keep the fabrication to a minimum.

My $0.2
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Old 02-16-2008, 07:38 AM   #3
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better idea just came to mind.

put a new hinge just above the middle portion and connect it to the middle portion and the body of the smoker. then cut the middle portion at the top. then cut the bottom. you now have a third door. you will probaly have to weld a small bar to the inside of the smoker so the small third door (old middle section) will not "fall" into the smoking chamber.

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Old 02-16-2008, 07:46 AM   #4
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didnt think about that. just cutting it out and splicing it into the two existing doors, and adding the seal to it like the to main doors. good thinking. might do that in march when i haul it down to my parents to cook for my nanny's 90th b-day she wants my bbq =)
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Old 02-16-2008, 08:26 AM   #5
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Or you could remove the end of the cooker and make one long sliding tray. (Think morgue table/cooler) That way you don't disrupt the doors on the front yet you can still monitor the whole hog from them.

Should be easy enough to get it to seal like a drum and much easier to load and unload the pig. Just make a set of legs that fold onto the cooking grate and swing over and down to balance it with when extended.
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Old 02-16-2008, 09:44 AM   #6
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Quote:
Originally Posted by watertowerbbq View Post
better idea just came to mind.

put a new hinge just above the middle portion and connect it to the middle portion and the body of the smoker. then cut the middle portion at the top. then cut the bottom. you now have a third door. you will probaly have to weld a small bar to the inside of the smoker so the small third door (old middle section) will not "fall" into the smoking chamber.

My $0.02 * 2
That's what Klose started doing. I keep debating on having mine cut and hinged. But I like being able to open one door to take temps or add/remove without loosing too much heat.
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