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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 04-30-2010, 10:20 PM   #1
Smokin Turkey
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Default The newest "mini" if you can call it that.

This is a 'mini' reverse flow smoker a customer ordered from our website. Then things got crazy when I agreed to "upsize" it to 8" diameter pipe for parts cost and the increased shipping. Long story short - (too late) this is the monster spawned! More pictures to follow when all the accents and extras are installed.

I'll post the weight when it is shipped.










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Old 04-30-2010, 10:27 PM   #2
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That is so farking cool, I just don't know what to say!
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Duh.
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Old 04-30-2010, 10:30 PM   #3
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Yeah....thats awesome
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Old 04-30-2010, 10:58 PM   #4
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That is cool! Can anyone give me a schoolin' on the reverse flow theory?
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Old 04-30-2010, 11:03 PM   #5
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You would have to be blind to not be able to read the thermometer! How thick is the steel on that smoker. It looks thick!
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Old 04-30-2010, 11:04 PM   #6
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basically the fire enters the chamber through the baffle which carries the heat to the far end of the chamber and is released to pas over and under the food in a natural convection. The heat radiates from the baffle plate, and circulates evenly. The temps are very even across the chamber and there are reduced possibility of flare ups due to the baffle also acting as a grease pan which is pitched away from the firebox. the exhaust is then on the same side as the firebox.
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Old 04-30-2010, 11:07 PM   #7
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Quote:
Originally Posted by Vince B View Post
You would have to be blind to not be able to read the thermometer! How thick is the steel on that smoker. It looks thick!
Its a standard tel tru thermo. The thickness of the chamber is sched 60 which is just over 1/4 inch. Its way heavier than I wanted to use but it turned out to be the only pipe available short of purchasing 25 feet of it.

The chamber is 3/16" thick, the frame is made from bent and welded 5/8" solid steel rod. The baffle and all parts in the main chamber are 1/8" steel and the fenders are 16 ga custom bent and welded.
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Old 05-01-2010, 12:03 AM   #8
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Still got one on my wish list.
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Old 05-01-2010, 12:12 AM   #9
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Quote:
Originally Posted by Smokin Turkey View Post
basically the fire enters the chamber through the baffle which carries the heat to the far end of the chamber and is released to pas over and under the food in a natural convection. The heat radiates from the baffle plate, and circulates evenly. The temps are very even across the chamber and there are reduced possibility of flare ups due to the baffle also acting as a grease pan which is pitched away from the firebox. the exhaust is then on the same side as the firebox.
Thanks for the explanation.
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Old 05-01-2010, 01:46 AM   #10
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That mini stick burner is awesome. The wall thickness here looks like 1/2" or greater.

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Old 05-01-2010, 01:46 AM   #11
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Awsome! You have a heck of an imagination
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Old 05-01-2010, 06:41 AM   #12
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That thing belongs in a museum! Beautiful!
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Old 05-01-2010, 07:06 AM   #13
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Wow, beefy little guy. Great craftsmanship.
Guy should attach a leash to it and take that little monster wherever he goes to show it off.
Well done sir!
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Old 05-01-2010, 07:09 AM   #14
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Nice...a baby Lang..
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Old 05-01-2010, 07:09 AM   #15
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I'm gonna get six of em made, tell my wife it's for all the kids in case nuclear fallout happens.

Beautiful work man, very nice.
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