Have a good vacation
I was planning a single 1.25" X 60" home made pipe burner slit cut spascing at 1.5" and with a #55 orifice. When you placed yours under the RF plate how did it perform as a grill? What spacing do you use between the RF plate and the first cooking surface? I appreciate all advice I can get - thanks
It will take the cooker to 400* in about 30 minutes, but not really that great for grilling, but then again, I like a really hot grill. I believe it sits 3.5 inches below the plate, here is a pic with the reverse flow pan pulled out. In the pic, it looks higher than it actually is.
Another note, drilling is a lot more work, but the results are worth it.
great picture- so it still would be better to have the burner below the rf plate for gilling than having the burner removable and located above? I guess because of better heat distribution?
If the burner is placed 3.5" below the plate will my 3/16 rf plate be heavy enough to take the heat?
What is your recommendation of the spacing of the rf plate to the first cooking surface be for smoking?
sorry for all the questions
Both mine are removable and about 3/4 the length of the RF Plate, starting at the opposite side of the firebox.
is 4" below the RF plate, the slots on the burner face down.
Locking mechanism for propane burner.
There is a ramp welded to the bracket that allows the pipe to slide up into the hole.
The log lighter is held in place by a pipe clamp.
pipe clamp left side of pipe
I did this so I could remove any propane devices if I decided to Comp Cook.
Its always a big debate for me whether to install propane or not. Even the one I'm building now, I'm back and forth on the propane. For it to be a real grill, the burners need to be on top of the reverse flow plate and then have a diffuser plate above them. And you have to plumb in fresh air. All that takes up a heck of a lot of height, and on round reverse flow smokers, height is very limited. With your tank having a different shape, you should have plenty of room to install the burners however you want, you have plenty of height to work with.
Yes RB it is becoming a debate for me also. To be an effective grill I agree the burner needs to be above the RF plate or it just becomes an oven. What my concern is the distance from the RF plate to the first cooking shelf to maximize the smoking process- which smoking meat is the main reason I am building this setup. The only way I can see to have both a grill and be able to smoke is to have removable pipe burners and removable smoking shelves. This would require having the ability to place cooking shelves in various heights - one for grilling and one or more for smoking. This doesn't take in account the placement of the removable Rotisserie . Gets very compicated to figure out. I am leaning toward forgetting the grill part and just build a separate unit strickly for grilling. Seems like if you try to make it universal you might not get a good grill or smoker. I am sure someone alot smarter than I may figure it out.
My idea, I know all the builders enjoy designing and fabricating a new smoker. So here goes Build Two One Smoker, One Grill Everyone including myself is always looking for an excuse or reason to build something else. I said in another post that the first real smoker I built 1983 (not bought) was a combination grill/off-set smoker. It was good but not great. I've had a stainless steel grill since 2000 and two smokers. The grill works like it should as do the smokers. Sometimes while I am smoking I will fire up the grill. Right now we have two propane tanks waiting to become smokers, son's work hasn't slowed down enough to get them started, always need and want to build the next on. On top of that I am thinking of also building an Argentinian stile grill with mods.
Bottom line is I don't want a smoker you have to partially disassemble to convert to a grill. Another thought just build a big unit ! Smoker on one end grill on the other.
Has anyone ever used a jet burner to add heat to a smoker? I see them used on asphalt tack trucks and they heat that thick stuff up just fine. Just a stainless steel pipe running inside the tank with a jet burner blowing in one end.
I think I will try to put about 3ft of flame above the reverse flow plate on my current build. If I top hat the pipe with, say some 3" x 3/8" flat bar, I should be able to set it just a couple of inches under the cooking grates with out having too much a problem. It will need to have a nice dish to the plate to keep grease away from burner, and I'll just put a very large drin pipe and valve to allow air in.
It would be nice to be able to do some burgers and dogs, or some steaks on this one. Plus, I think they look cool with a propane bottle sitting up front.
Put a piece of Stainless angle over the burner like they do on the Gas Grills, Just had new ones made for #2 son's grill old ones were thin steel angle and finally burned up, Stainless looks and works good.
The ideal would be to run a strip of 1/2 or 3/4 flat bar length ways down the center of the pipe and set the flat bar on top of that, stich welded together. Cut a slot about center ways for lighting it.