Smoker For sale.... $3500 obo. Gwinnett County Ga.
- Thread starter drew love
- Start date
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Here's a little free file viewer/converter that will upright your Qviews for you!
www.irfanview.com
Looks like a great start for some super smokers! Please keep us posted!
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Those look like they are in good shape.. No real mystery to reverse flow smokers. Just clean up those vessels. Measure and figure out the size firebox and exhaust stack with a smoker calculator, and get to work! I'll keep an eye on the thread, or feel free to email me if you have questions along the way.
Here are the pictures so far. I am having them done at a shop down the street, I could not get all the material and equipment together and still be done by the start of baseball season.
A couple of notes... (Keep in mind, I have a second tank.... so suggestions will be helpful.)
1. The stack are being moved to the endcap just above the grill surface (any better location?).
2. I would have gotten the chamber plate in place before the rack.
3. The door looks smaller than it did on paper.... hope it works out.
A couple of notes... (Keep in mind, I have a second tank.... so suggestions will be helpful.)
1. The stack are being moved to the endcap just above the grill surface (any better location?).
2. I would have gotten the chamber plate in place before the rack.
3. The door looks smaller than it did on paper.... hope it works out.
My only concern is the expanded metal on the airflow end of the smoker. A lot of smoke and heat travels on that end on it's way back towards the exhaust. Disturbing the airflow with a grate like that could have a less than desired affect. JMHO
gbduke
Newbie
rubbin butts
Smoking Fanatic
Drew, are you building two or is the second vessel for sale? If it is for sale, private message me. Thanks
rubbin butts
Smoking Fanatic
So here they are almost done.....
Going to add 2 inches to the lip and the are two drains in the angle iron
Going to add 2 inches to the lip and the are two drains in the angle iron
dragons breath
Meat Mopper
bruno994
Master of the Pit
Nice finished product. Now let's get some seasoning and some smoke rollin' thru that rig! Good work. What is the apparatus on the front of the trailer? A cooler?
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maple man
Fire Starter
bruno994
Master of the Pit
thsmormonsmokes
Smoking Fanatic
Is that going to have enough tongue weight to pull safely? It looks like it's going to have a lot of weight behind the axle.
That's an honest question, not a criticism. You obviously know a lot more about this than I do, but that made me wonder.
That's an honest question, not a criticism. You obviously know a lot more about this than I do, but that made me wonder.
bruno994
Master of the Pit
bruno994
Master of the Pit
bruno994
Master of the Pit
Mine is quite similiar to this build as well. I have a 24 x 24 x 1/4" steel firebox, plus charcoal basket, plus ash pan all behind the axles. I used an old boat trailer and had to move the axles as far back as I could get them. Basically as long as the tongue is well grounded (it takes alot of effort to lift the tongue end into the air), you should be fine. Plus since mounting the smoker, I have added a few other things to the front of my rig. Mine pulls just fine. So far I have probably logged over 500 miles behind my truck. I was in good shape where we had the axle at first, centered with the cook chamber, until I inserted the basket and pan, then the tongue just went up into the air until the bottom of my firebox hit concrete. No damage done, just loosened u-bolts and moved back.
I would seriously, if you're not already, consider adding an upper rack. It will run about 30-40 degrees hotter than the lower rack, perfect place for smoked burgers and chicken (just not above other meat), sausage and hot dogs. It will nearly double your Q-pacity. And don't forget about adding some anti-tip pieces to your slides to keep your grating form taking a tumble forward if you pull it out too far.
I would seriously, if you're not already, consider adding an upper rack. It will run about 30-40 degrees hotter than the lower rack, perfect place for smoked burgers and chicken (just not above other meat), sausage and hot dogs. It will nearly double your Q-pacity. And don't forget about adding some anti-tip pieces to your slides to keep your grating form taking a tumble forward if you pull it out too far.
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