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ClintHTX
10-23-2014, 01:52 PM
http://i1334.photobucket.com/albums/w644/clintonhoward/F2246655-3B7C-41D5-8E85-D3673CC52216_zpsfcxvk4we.jpg (http://s1334.photobucket.com/user/clintonhoward/media/F2246655-3B7C-41D5-8E85-D3673CC52216_zpsfcxvk4we.jpg.html)

Always wanted to build an offset smoker. What do you guys think? Reverse flow or no? Any tips or recommendations?

sliding_billy
10-23-2014, 01:54 PM
No reverse, but that is just my opinion. I like to have different temp zones. Nice score, BTW.

IamMadMan
10-23-2014, 02:33 PM
Looks like a new project for somebody....

5string
10-23-2014, 03:09 PM
Sweet! Good excuse for a new welder.

pjtexas1
10-23-2014, 03:11 PM
You could go vertical.

SmittyJonz
10-23-2014, 03:38 PM
What are the dimensions?

RT
10-23-2014, 04:17 PM
Great score!

mcgreggor57
10-23-2014, 04:22 PM
That'll hold some meat!

ClintHTX
10-23-2014, 06:18 PM
I reckon it'll work. I'm gonna scrounge for some material and get this things started. Never cooked on an offset so once I get it built wish me luck.

Blownmope
10-23-2014, 06:33 PM
go vertical!

ClintHTX
10-23-2014, 06:55 PM
Gotta know why go vertical? I have a uds was thinking of horizontal....why vertical?

SmittyJonz
10-23-2014, 07:24 PM
Depends on dimensions - if it's short n fat go ahead and build typical offset.

cowgirl
10-23-2014, 08:38 PM
Nice score!

Trailer Trash
10-23-2014, 11:56 PM
I'd go reverse flow but why don't you figure out who's stick burner you wish you owned and build based on that...

Trailer Trash
10-25-2014, 12:20 PM
Another idea... Have both! If you design it correctly. For reverse flow, you could accommodate the placement of a removable steel plate floor that slides up to the firebox forcing the heat under the floor and down to the other end where it would move up and reverse back to a smoke stack located at the firebox end. For a "straight thru flow" remove the steel plate allowong the flow to travel across the smoker and exit through a second smoke stack located at the end opposite from the firebox. Depending on which system you want to use, just completely shut down one of the smoke stacks forcing the smoke/heat to exit the other...

mykeystoy
10-25-2014, 12:30 PM
Why not a vertical offset? Maximize efficiency with a smaller footprint.

Beerwolf
10-26-2014, 10:37 AM
Id go simple... make an argentine style grille with an adjustable grate... love mine, finished it in April and its been a mainstay of my arsenal

http://www.bbq-brethren.com/forum/showthread.php?t=186191

SmittyJonz
10-26-2014, 11:17 AM
It looks short n fat - I'd go regular offset with tuning plates and second rack if it fits . Use the calculator for FB size, hole size into cook chamber, exhaust size.

http://www.feldoncentral.com/bbqcalculator.html