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Mean Green Pizza Machine!!! - Page 2

post #21 of 24
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it man that sucks!!! hi temp duct tape LOL 

 

Good luck on that rebuild,,,,, get the duct tape that you don't need to add water 

 

DS

I do have some special high temp tape that I carry in my breakdown kit on my CRF250. I don't think it's rated that high temp though!

post #22 of 24
Thanks for the links, Case!

I really REALLY like this idea. I have some questions, if you don't mind, that those links didn't answer.

First, I see you have some air inlet valves in the base of the SMJ. Why were they installed? Are they used with or in place of the bottom vents on the SMJ? I could see only 2 in the pic. Is that the right number?

That pot doesn't look like my IMUSA tamale steamer. Is it a Vasconia? Do you think the IMUSA would hold up? They can be found at any supermarket or wallyworld around here, but the Vasconia is not as easily found.

From the pics, I couldn't tell what the pizza stone is resting on. Did I miss something in the posts? When I built my mini-WSM, I cut the bottom leaving about an inch and a half around the circumference. I found a grate/rack that fits in it. Would that work to hold the pizza stone?

At first, I couldn't figure out how you had cut the hole in the pot. Later, looking at the door you made, I could see that you had drilled a hole in the lower right corner. Man, I'm impressed at how straight your saw cuts are!!! Am I right about the hole?

What is the material you used to make the door? Somewhere in the threads I read something about flashing. IME rolled flashing is too thin and flimsy for a door like yours. I would probably by a sheet of rolled steel at Lowe's and rivet the cut out to it. I really like the use of the latches!!!

Finally, did you ever make the Permatex gasket? If so, I'd like more details about how you formed it.

Because I screw things up so often, I'm probably going to get another tamale steamer and just do the cut out for the stone and pizza. You don't use the door when doing pizza, do you . . . just when smoking?

Again, thanks for the links and for sharing your design. IT IS AWESOME!!!!
post #23 of 24
Thread Starter 
Quote:
Originally Posted by rabbithutch View Post

Thanks for the links, Case!

I really REALLY like this idea. I have some questions, if you don't mind, that those links didn't answer.

First, I see you have some air inlet valves in the base of the SMJ. Why were they installed? Are they used with or in place of the bottom vents on the SMJ? I could see only 2 in the pic. Is that the right number?
Yes (2) 3/4" ball valve vents. I use them in conjunction with the lower vent to achieve higher temps. And when slow smoking I can really get the temps down low just using the ball valves


That pot doesn't look like my IMUSA tamale steamer. Is it a Vasconia? Do you think the IMUSA would hold up? They can be found at any supermarket or wallyworld around here, but the Vasconia is not as easily found.
For this I used one of my Vasconia pots. The Imusa will work just fine


From the pics, I couldn't tell what the pizza stone is resting on. Did I miss something in the posts? When I built my mini-WSM, I cut the bottom leaving about an inch and a half around the circumference. I found a grate/rack that fits in it. Would that work to hold the pizza stone?
I cut the bottoms out of all my pots too. It is on a cooking grate that is set where the steamer insert goes. The bottom of the door is set right above that.


At first, I couldn't figure out how you had cut the hole in the pot. Later, looking at the door you made, I could see that you had drilled a hole in the lower right corner. Man, I'm impressed at how straight your saw cuts are!!! Am I right about the hole?
Yes a small starter hole then I made the cut using my Bosch jigsaw and a metal blade. Cuts the aluminum like butter!


What is the material you used to make the door? Somewhere in the threads I read something about flashing. IME rolled flashing is too thin and flimsy for a door like yours. I would probably by a sheet of rolled steel at Lowe's and rivet the cut out to it. I really like the use of the latches!!!
Aluminum roof flashing. It came in sheet form 12"x16" or something like that. From Lowes or HD. Riveted to the cut out.


Finally, did you ever make the Permatex gasket? If so, I'd like more details about how you formed it.
I made one by laying a thick bead around the door. First time I tried it the bead peeled off in several spots so I pulled the whole thing off and said screw it. Honestly it works fine without. I have minimal leakage and no problems controlling heat. When I shut down all the vents with the door in place it still snuffs the fire.


Because I screw things up so often, I'm probably going to get another tamale steamer and just do the cut out for the stone and pizza. You don't use the door when doing pizza, do you . . . just when smoking?
I have four pots and I play with all of them. Only one is still stock! I have a rotisserie mini in the works right now! When doing pizza the door is open the whole time and I start with a full basket of super hot coals. I took a 12" clay saucer wrapped in foil and placed it on the upper rack to re-direct heat down from the top. That made a big difference in getting the pizzas done. 


Again, thanks for the links and for sharing your design. IT IS AWESOME!!!!
 
post #24 of 24
Great response, Case! You answered every one of my questions completely.

Thank you very much.
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