- 175 Posts. Joined 9/2013
- Location: Canon City Colorado
- Points: 10
- Select All Posts By This User
Recent Images In This Thread
- categorySmokerstagged by Davidhef88, 11/10/13
Related Forum Threads
- grates made from a grocery cart? Last post on 5/28/17 at 4:50am in UDS Builds
- Stainless Steel! Last post on 11/23/13 at 6:13pm in Charcoal Smokers
- Operation: Turkey Gobble. Now with bonus Q-vue! Last post on 12/18/13 at 7:36am in Reverse Flow
- My 1st UDS build!! Last post on 3/7/14 at 10:33am in UDS Builds
- UDS Build in Progress Last post on 1/12/14 at 10:52pm in UDS Builds
I've been very impressed with this smoker.The slow smoker attachment is actually a cold smoking device.Made smoked cheese,scallops and found the flavor to be just right.
Wish I had read this site before purchasing my Traeger grill from Home Depot. Luckily I was within the 90 days for returns. Like other posts - the pellets would not feed into the hopper - I...
I've owned two smokers. This one does a GREAT JOB for a lower end priced electric smoker. I've created some amazing smoked food in this smoker. I would recommend getting this smoker if you want to...
I've had my SH smoker for about 2.5 years... took a while to get the draft set exactly where I wanted it, but once that was right it's been a dream to use. Under most conditions, and for most of...
first rf build with a question - Page 6
SmokingMeatForums.com Top Picks
my biggest thing is that some of the fb is exposed inside of the cc as its part of the rfp
Thats right, and any grease dripping onto it will give you that nasty burnt grease taste, along with a hot spot at that end. For this reason, I double plate the top of my fire box with a air gap between the plates, then install another plate under the reverse flow plate to direct the heat from hitting the beginning of the plate directly.
Kind of like the drawing below, On my current build though, I want it to be compact, so Im not extending the fire box, so I'm going with a bigger air gap and Im going to extend the double plate about a third of the way into the cooking chamber to see how that does.
ok now a question on the fire box....Like I said in an earlier post I'm looking to make the ash fall out the bottom and make the hole work overtime by using it as an air intake. I just drew out on the metal and a two inch drop from the back to the front seems kinda not as steep as I want it. I was thinking of putting a three inch drop on it..anyway if I do that my air intake hole goes from 28 sqichs to 56. My question is will the extra air intake mess up the draft into the cc or is it ok and it will draw what it will. I'm not gonna cut till I can get it answered but I have everything I need to finish her so.....
I dont have any pics to show, but I did ( still working on) a center pie vent, then sloped the inside's so that everything is angles toward the pie vent, and bought a stainless steel tray that will mount under the firebox to catch the ash. It was the best solution for me. I got to have a bottom vent!!!
Well gentleman this is sorta of an update...I totally missed the deadline of thanksgiving..in fact I didn't get to smoke thanksgiving dinner at all due to being sick as snot. Kids had it, wife had it, just so happens my turn was comming up...I have some of the fire box completed and the finish line is in sight...I will post again once I have something to post for ya
Well between the holidays and being sick I didnt' get anything done but today was the first day of freedome and I did what? you guessed it worked on the grill...I got a good 6.5 hours in on it today and I have now gotten the firebox done and can do a fire in it tomorrow and once I make a grate for the inside which can be done tomorrow as well I can cook on it. here are some photos
here is the inside of the firebox...the bottom slopes toward the front with a two inch slope on it...the ash hole will also double as the airintake so I made it to where the only way for the air to go is to be forced through the coal basket yet to be made...thats the reason for the metal on the other side of the angle iron...this method works wonders on another grill of mine
so the first pic is of the door closed with the handle and lock on it the second is of the coal basket which was completed and the last is of the wood grate....I thought that the wood would do good on that top grate its 7 inches above the bottom of the coal basket and three inches from the FB to CC hole....of course I had to put angle iron in the top to hold the grate....I couldn't be happier that what I am. just a few more hours of work and it will be ready to cook on......I'm gonna cross my fingers on the maiden voyage tomorrow
after I had gotten the rack in I started the chimney full of charcoal and put an unlit chimney full in the basket. This here is the operational product...not done...I still have to add the wagon wheels...a box...something to help make lifting the lid a bit easier and a shelf under the door but this is the nuts and bolts of it...Oh and finish painting. Of course the Pug is happy the welding stopped. lol
so I fired her up and crossed my fingers...She started out at 75 degrees and 30 min later was at a wonderful 250 degrees and held steady...it was pulling in so much air that I could hear the lump coal popping inside the firebox so for an air dampner I used a 2x2 angle iron placed into the inch whole at the bottom worked like a charm and could do what a dampner is supposed to do. I had three chunks of cherry wood placed in it and they lasted me 45 min before I had to change them out...a hell of a lot longer than I was expecting...When I looked inside the firebox the temp droped to 246 and lost no more....when I opened the lid it went down to 221 and was back up to temp within 4-5 min. When I added new lump to it....it popped again and was hot in no time and in fact even jumped my grill to 290....I usually use lump with briquettes and am hoping that combo is perfect for this grill......The BBQ Gods were smiling on me for finding this site and while building it....A big thank you to everyone that helped me with this build I now have a work horse that I can take to a competition and handle business.
Looking good glad it is working and holding temps. A few more finishing touches and it'll be done. Might I suggest using some small tractor tires.... Lug type.
That would made the JD theme even more.
actually I was thinking about that and thats why I wanted to go with the wagon wheels....I saw an old school john deere with what looked like wagon wheels...but making wagon wheels would actually be way cheeper for me than getting the tractor tires
Love the JD theme... I can't afford one...I drive a blue tractor.
Best New Year wishes!
- first rf build with a question
SmokingMeatForums.com Top Picks
- › Question about Traeger/Pellet Grills 57 seconds ago
- › Advice on smoking meatloaf yet avoiding bacteria 4 minutes ago
- › I have been cited by the wife. 7 minutes ago
- › Newb looking at smokers, could use some help 28 minutes ago
- › Pernil Asada Mango Chili Lime Pulled Pork 34 minutes ago
- › Bark question 36 minutes ago
- › New Member 46 minutes ago
- › First try at canadian bacon 1 hour, 3 minutes ago
- › Another Brisket Story aka Brisket Redemption 1 hour, 7 minutes ago
- › Newbie 1 hour, 15 minutes ago
- › Masterbuilt 30" 20070312 with Window by ronaldjallen1
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker by raider2119
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Jeff Houser
- › Masterbuilt 30" Black 20070511 by Smokingmax
- › Weber Summit S-670 by Grillin Joey
- › Old Country Brasos by SomeTexasSmoker
- › Traeger TFB29LZA Junior Elite Grill by PaulJ
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ