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My 250 Gallon Build

post #1 of 14
Thread Starter 

This is my firebox. 30X30.  Top and Bottom are 1/4" and Sides are 3/16".  Custom made hinges.

Chamber is a 250 Diesel Fuel Tank that my father in law had since the 1960's.  Custom hinges there too.  The wheels are just for maneuverability in the shop.  The half moon was increased some before it was connected to the firebox.


These are my custom made handles.  They look neat but I had to smooth the ears up because they would lay you open if you brushed by them with a bare arm.



Had my first design flaw here.  I had to mount the lower grates below the door opening.  I miscalculated the door cut.  With the grates that I have I will have over 4000 sq. in. of cooking area.


Design flaw #2.  I had to cut the hams off of the pigs to get the handles to point down because in the open position I had to stand on tip toes to reach the handles.


This is my temp controller.  I will be checking internal on 1 butt and can check left or right chamber temp.  I plan to shut down airflow when meat internal is 190 and figure out a way to bring chamber temp to around 150.



This is my air injector! 3 inch tubing.

Edited by RigzCNC - 4/16/15 at 1:27pm
post #2 of 14
Thread Starter 


This is the trailer that I am mounting everything on.  I plan on having prep tables, sink and wood storage.

Another pic on my controller after filling in the letters.

post #3 of 14

Off to a great start!  Can't wait to see the progress.

post #4 of 14
You mentioned you need to drop the CC temp once IT meat temp was satisfactory...... EASY..... Install another air inlet ABOVE the fire grate across from the FB/CC opening...... Close down the air to the fire, and open the upper air inlet... cool air flows into the CC while the fire idles.... That's also the theory for controlling cooking temps.... Upper and lower air inlets on the FB.....

post #5 of 14
Thread Starter 

Good Idea!

post #6 of 14

That will be a really nice rig when you are done, where are you from?

post #7 of 14
Thread Starter 
Originally Posted by LenDecaturAL View Post

That will be a really nice rig when you are done, where are you from?

Thanks. I am from south of you in Plantersville, AL.

post #8 of 14
Thread Starter 



Wood Storage (I am adding a wall there to protect the fan from the wood.)


Condiment Shelf


Temp Controller



Piggy Handles.


Water connection.



Stoker Fan.




Over 4000 sq in of cooking area.


Still got to:


Add sink, CHECK


Fresh water tank


Gray water tank.  CHECK


Wash-down hose for prep table. CHECK


Box on the end of the prep table to hold foil.  CHECK


Install the right and left temp switch on controller. CHECK


Build a foldable step for the side entry.


Propane burner.


Dutch oven cooking area. (just a metal plate about 30X30 with wind blocking sides)


Add a battery and propane tank <--(CHECK) to the tongue of the trailer (I have a small negative tongue weight issue).


Add a shelf to the grill front.  I was going to go a different route on this but found that I really need a shelf there.

Edited by RigzCNC - 8/17/15 at 9:00am
post #9 of 14
Thread Starter 



post #10 of 14
Thread Starter 

Butts and Baked Beans!

post #11 of 14

That rig turned out beautifully!!! Thumbs Up


How do you like how the Bubba Q controls your temperatures?

post #12 of 14
Thread Starter 

I love it.  I need to update the probes though.  I am getting moisture in them and the are giving me errors and false readings.  This is a controller that I built.  My daughter named my Bar-B-Que "BubbaQ" years ago.

post #13 of 14

RigzCNC, congrats........... your smoker trailer turned out awesome.


Question, where did you purchase the Bubba temp controller?


   I have just completed my own reverse flow rig and I am having

great success cooking the manual way but would like to make the

next set to automatic temp control.

post #14 of 14
Thread Starter 

I built this controller.  My stepdaughter has always called me Bubba.  When I cooked some pulled pork she would not call it Bar-B-Que she would call it Bubba Que.  So that's what it came to be called BubbaQ.  I use 2 controllers wired in series.  One controls the fan to keep the temp at a preset control.  it usually varies about 4 or 5 degrees.  This is also has to be watched by how much wood is in the Firebox and how well the wood is seasoned.  When the meat temp reaches the preset temp, it opens the fan circuit and kills the fire.

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