1st smoker build too late but still wanna know

teveazy · Jul 8, 2017

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teveazy
Jul 7, 2017

This is what I have so far 36L x17.78round smoke chamber and 12lx17.78round 4 in intake 6 in fire box connection end caps are made and both chambers ready to be welded it may be too late but my main concern is the steel I used is 18gauge ?????black iron /mild steel ??? Is this strong enough will I need a damper for firebox connection also do my hole sizes sound about right can't wait to hear from all my fellow smokers TYIA

kam59 · Jul 8, 2017

Kinda like working with a 55 gall drum only a little thicker. The thickness would not be my choice but it will work. No reason for a damper between the firebox and cook chamber you may need a deflector in the cook chamber though. I look forward to following your progress.

daveomak · Jul 8, 2017

I would put a 8" hole between the FB and CC.... 6" is a bit too small.....

Look at this tutorial to help with your calculations.....

http://www.smokingmeatforums.com/a/reverse-flow-smoker-how-to-calculate-build-tutorial

teveazy · Jul 9, 2017

Thank you for the support I was think 6 was a bit big but 8 sounds good a deflector sounds like a great idea too but you long half the grill or the whole thing about I have worked 2 days on this project about 6 hours total I'm busy so I only have fridays to work on it hoping I can do all welding this Friday at least the endcaps

teveazy · Jul 11, 2017

Can anyone help me with placement of angle iron for cooking rack I would like to get the angle in before I weld the end caps on I'm not sure where to place it and than if I do place one how can I make it level and the same on the other side if anyone can help I would highly appreciate it TYIA

daveomak · Jul 11, 2017

To get the rack supports level and in plane, attach string from the front of one rack support to the back of the other support... repeat on the other side.... Where the 2 strings cross in the center, where the food goes, adjust the supports until the string touches in the center.... One rack support should be leveled with the smoker leveled first... tack them in place and test.... don't forget the "don't fall out" tabs for the meat racks...

kam59 · Jul 11, 2017

I reference mark my cookers with center punch marks on each end 12,3,6 and 9. These are very handy throughout the build. Making sure the chamber is level on 3 and 9 to set the bottom rails I then take a piece of angle iron with the vertical cut back about a 1/2" so it does not touch the chamber and lay it on my bottom door cut going to the back of the cooker lay a torpedo level on the angle iron and once I find level make a mark on the back of the chamber. I do this on both sides then fit my bottom rails tacking them in place. If you are doing an upper grate say 6" higher get a piece of 2" x 6" and add a piece of plywood to it and set it on your bottom rail so the top rail rests on it for welding.

I hope this helps.

Note: You can use a water level to reference the back mark as well. All you need is some clear tubing and some corks to fit it.

teveazy · Jul 16, 2017

Thank you men so much for the advice and pointers here is what I was able to complete half of the day Friday not to bad I have a few more questions about moving forward??? is a drain nessasary??can I put my chimney/smoke stack on top off the lid I would like it coming from top of cc??also what size for both drain if Nesc and smokestack??Thank you again

teveazy · Jul 16, 2017

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teveazy
Jul 16, 2017

teveazy · Jul 16, 2017

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teveazy
Jul 16, 2017

daveomak · Jul 16, 2017

Drain.... yes.... You'll need to wash it out....

That sheet metal is pretty thin to build a smoker out of.....

kam59 · Jul 16, 2017

I would have at least a 1.5" drain I prefer 2".

For the exhaust when you say lid are you referring to the door? If so I would not advise that. I do prefer my exhausts as high as I can get them so for me on the end or just behind the door if it would fit would be my option but the end I would lean more to.

teveazy · Jul 16, 2017

Daveomak
Yes it is very thin will anything make it more reliable like fire brick or add another sheet where it's possible

Kam59
yes the door sorry right behind it sounds good how do you get drain flush inside cc

daveomak · Jul 16, 2017

I don't know what you could do... Sand maybe in the bottom of the FB so it doesn't burn through... 1-2".... Rinse it out thoroughly every use so the salt doesn't eat through it.... food chamber only... no water in the FB...

kam59 · Jul 16, 2017

If you go with a 1.5" drain get a 1.5" nipple about 3" long and cut the threads off one end. Measure the ID of the nipple and cut that size hole in the bottom of the chamber once this is done align the nipple over the hole on the bottom and weld it out.

For the bottom of the firebox and the wall connecting to your chamber use 1" thick firebrick. You will need to adjust the firebox dimensions for this addition. The weak link in your build being so thin will be the wall connecting the two as well as the chamber in this area. The top of the firebox will suffer as well but there you can use a sacrificial plate like I use in my cookers from time to time.

I hope this helps. :)

teveazy · Aug 3, 2017

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teveazy
Aug 3, 2017

teveazy · Aug 3, 2017

Haven't been able to do much work but it's going slowly but surely next step screwing or welding fb to cc and hinges for doors what type of hing do you all use

teveazy · Aug 3, 2017

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teveazy
Aug 3, 2017

teveazy · Aug 6, 2017

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teveazy
Aug 6, 2017

1st smoker build too late but still wanna know

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