Recent content by heckersmoke

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  1. heckersmoke

    260 Gal Build

    Similarly problem with my build. We welded two ribs on outside, to help keep it's shape, before cutting door and it still sprung in the middle. It wasn't a lot, but enough. To get it closer to were it should be we squeezed the door with pipe clamps and welded a half moon shaped piece of 1/4" on...
  2. 260 Gal Build

    260 Gal Build

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  4. heckersmoke

    New Guy and this will be my 1st Reverse Flow Smoker Build

    Looks great Fred. I like that you have room to add something up front later on. Maybe something to fry those fish.
  5. heckersmoke

    Newby bitting the bullte , 250gal smoker on a trailer

    Looks good Phil. Going to be a nice setup.
  6. heckersmoke

    New guy, 250 gallon rf build

    I guess the next big step is the door. Planning on having just one, will be around 60" wide. Going to weld flanges or ribs using 1/4" plate to tank to help keep the contour. Will two of these be enough for a door this size?
  7. heckersmoke

    New guy, 250 gallon rf build

    Worked on smoker this weekend. We cut hooks off of the tank and welded them to the bottom of the FB. Left them on to help protect the bottom. Cut opening, attaching FB to the tank, and turned it over. We then mounted it to the trailer. Went pretty smooth, thanks to my friend, and his...
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  12. heckersmoke

    New guy, 250 gallon rf build

    Thanks, great suggestion. We are going to wait and see how the latch works with a fire in the box. We're not sure that we won't need a pipe for leverage to open it.
  13. heckersmoke

    New guy, 250 gallon rf build

    Finally got the fire box done. Used an old semi trailer latch my friend had on the door. I'm happy with the way it came out. The next good day we have to work on it we'll mount the box to the cooking chamber and then on the trailer. Any advice is welcome.
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  15. heckersmoke

    Redneck sushi is happening now

    Looks great. Gonna save this one. If cream cheese is hard to spread you could form it between plastic and freeze. Then lay it on top of pork. May be more more work than it's worth. Just a thought.
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