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Vertical Propane Smoker Rebuild - Page 2

post #21 of 32
Thread Starter 

StraightIN.jpg

 

Won't be this bright and shiny for very long.

 

 

post #22 of 32

thumb1.gifSweet smoker.

post #23 of 32
Thread Starter 

I am using only a 10 psi regulator. This burner is designed to use a 20psi regulator - but that would be totally nuts for my application. I get more control at the lower end by using this smaller regulator.

post #24 of 32
Thread Starter 

Thanks, I still suck at welding...but I excel at grinding stuff down.

post #25 of 32
Thread Starter 

A shot of my interlocking heat diffusers/grease flashing and temporary water tray.

 

HeatDiffuser.jpg

post #26 of 32

Did you originaly build this unit?

post #27 of 32
Thread Starter 
Quote:
Originally Posted by TexasBurner View Post

Did you originaly build this unit?



No. A friend of mine fabricated the racks and I added the guides. The cabinet itself was built in 1957 as basically a rack mounted server cabinet...before there was such a thing. It housed some serious vacuum tube powered stuff (a Pulse Height Analyzer) that required very direct cooling - it was designed to force air through a filter in the base - up the right plenum across each rack out the exit plenum. Works pretty good for smoking meat.

 

The overlapping grease flashing/heat baffle worked wonderfully - no grease in the bottom, no flare ups, The temporary water tray has too much surface area and had to be covered to run up the heat for final roasting. The change-of-state from a liquid to a vapor and directly to steam in an environment where there is no build up of pressure means that the steam itself can't rise above 212°F.  Ideally, I usually smoke at 225° to 235°F. The volume of steam needs to be low enough so that it is mixing with hotter air to achieve a mix that is higher then 212°F. The final water tray will have a smaller surface area and be a couple of inches more above the burner.

TurkeysInTheSmoker.jpg

post #28 of 32

Sweet!!!! Awesome build and great Ideas!!!! Those turkeys look awesome!!!

Love the burner! Great job! Now all you need is a gas control valve with a temp sensor and you would be all set!

 

SOB

post #29 of 32

Love that rig, nice job!  Can't tell for sure, what is your method of smoke generation?

post #30 of 32
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Love that rig, nice job!  Can't tell for sure, what is your method of smoke generation?



Number 10 cans covered tightly with foil with small holes sitting on the corners of the pipe burner and, depending on what I am smoking, filled with hickory/apple chips or hickory sawdust. Final configuration will have a removable firebox for cooking only with charcoal/wood when desired.

post #31 of 32
Thread Starter 

I've changed my mind on the 10 psi regulator size. Spent the last few weeks smoking in very cold air temps and having a 20 psi regulator would certainly bring the smoker up to temp quicker. 

post #32 of 32
Thread Starter 

Propane smoker update. 

 

The burner I had made works good, but it is difficult to light if it goes out. The flame does not go all the way around. I have to light each section of pipe if the flames are low.

 

The people at Tejas Smokers told me they sold a mess of these pipe burners because of this thread on this forum. Tejas has improved on the concept and now sell an excellent cast iron burner where the flame goes all the way around and it also has a place for a Pilot light that will re-light the burner if it goes out. You must supply your own gas pipe connection between the venturi and the burner so you can center the burner in your smoker.

 

http://www.tejassmokers.com/castironburners.htm

 

Scroll down to part numbers "GRILL1"  and "PILOT"

 

 

 

Tip of the day: Double up a piece of parchment paper about the size of your piece of meat and set your pork shoulders on them in the smoker. I can drag each butt around, turn them and remove them without losing shreds of meat though the grid. Easier cleanup and the patchment paper seems to keep the meat a little juicier. Works for whole chicken as well. 

(NOT Wax Paper, not Butcher Paper, not Freezer Paper the box will say "Parchment Paper") 

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