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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-29-2013, 09:20 AM   #1
jrickus
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Join Date: 07-10-12
Location: Bluff City TN
Default 60 gallon offset smoker build

I finally got my smoker built with just some minor clean up work to do, so I figured I would try her out for Memorial day. It started as a 60 gallon air compressor tank that I purchased for 20 bucks. I have included a link to my photobucket account where I created a story of the progress.
Check it out and thanks to all the brethren here for the help and expertise.





http://s1277.photobucket.com/user/jrickus/story/73765

http://s1277.photobucket.com/user/jrickus/story/73765
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Old 05-29-2013, 09:30 AM   #2
Bludawg
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I like that!!
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Old 05-29-2013, 09:30 AM   #3
deguerre
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Sweet! Great build.
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Old 05-29-2013, 09:59 AM   #4
Mark Warren
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Nice work. I am curious with the inside chimney stack at grate level and being so big in diameter are you pulling most of the smoke out or does the smoker fill nicely with it?
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Old 05-29-2013, 10:06 AM   #5
bluetang
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Nice build there!
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Old 05-29-2013, 11:22 AM   #6
jrickus
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Thanks for checking it out. I have had a blast building this thing, while trying to teach my son how to weld at the same time. I am going to add a propane burner up front for fish fry and soups, then sand blast and paint black(except stainless steel).

I used an online BBQ calculator for the length and diameters. The smoke stack is just below the cooking grate and cut to a 45 degree angle. The smoke chamber will fill with smoke having to be filled up at meat level before exiting the stack.I was very pleased at the way this thing burns when I fired it up, I could run it from 200 to 350 just by adjusting the intake.
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Old 05-29-2013, 12:08 PM   #7
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Nice build. When you get it all finished, bring it down here and let me hold it for the next 50 years.
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Old 05-29-2013, 12:36 PM   #8
Hi Cheese
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Looks great! I could never get even temps on my Chargriller, I guess that low stack intake is the key?
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Old 05-29-2013, 12:53 PM   #9
jrickus
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I have learned that if the smoke stack is mounted flush with the top of the smoke chamber,only a portion of the heat and smoke will reach the cooking rack.The smoke will flow directly to the top of the chamber and exit before even touching the meat. You can get a piece of sheet metal flashing and roll it in the shape of a pringles can. Then stuff it up in your old chimney, making your chimney now at grate level and see if that helps.
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Old 05-29-2013, 04:46 PM   #10
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[attach]IMG_0478.jpg[/attach]
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File Type: jpg IMG_0483.jpg (66.5 KB, 337 views)
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Old 05-29-2013, 06:43 PM   #11
TuscaloosaQ
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Brother that is a jam up job on the build !!!!!!looks excellent!!!!!! I am liking that stack!!!!!!
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Old 05-29-2013, 06:48 PM   #12
dwfisk
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What can I say, I just love build threads and your is a champ! Only thing better is the satisfaction of the Q that comes off a pit you built yourself. Well done, enjoy.
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Old 05-29-2013, 07:04 PM   #13
juslearning
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Nice build!!
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Old 05-29-2013, 07:09 PM   #14
cowgirl
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Great lookin' build!
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Old 05-29-2013, 07:23 PM   #15
HookedOnQ
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Awesome build
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