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Adding on to an already built

post #1 of 17
Thread Starter 
Hey folks. Wanted to get some feed back. I have a side box unit that I built a while back. A buddy had a new Braunfels upright he was gonna chunk out cause the firebox was trashed. I snagged it from him and got to thinkin. I torched off the wore out firebox and think Im gonna hang it on the other end of mine. What ya'll think?

The original

The donor box

post #2 of 17
Welcome to SMF be sure to stop by the Roll Call section and make a thread there. The only thing that would concern me about adding that onto the smoker you have is if the firebox would be big enough to heat it up. However with that said even if it won't get to hot smoking temps it might make a great warming cabinet or cold smoke chamber so I'd say go for it.
post #3 of 17
Welcome aboard. Glad you joined up. The only potential issue I see is the firebox may not be big enough to drive them both.Time will tell. If not, you will have a great warmer.icon_smile.gif
post #4 of 17
Thread Starter 
ya'll make valid points. I also use this set up as a regular grill, so I was thinking if I put my fire closer to the upright or right side, it may get warm. Dunno, its gonna be an experiment.
post #5 of 17
Thread Starter 
well, due to weather and work, havent been able to get anythig done. Hope to get it welded up this weekend!
post #6 of 17
I did something similar, except in reverse. I took a perfectly good GOSM and hung a lil Tex firebox on the side, but with the intent of having a source of smoke for low temp smoking as is required for cheese. Works great for that. High temps, adequate for 225* smoking, is well beyond the capacity of this smoke box without really loading it up and having a "roaring" fire. Your firebox looks like it's almost triple the length of mine so you may be able to get temps higher in the added chamber.

It's all good. At a minimum you're going to have a great low temp smoker and when you've smoked your own cheese for the first time, you'll stand head and shoulders above the average smoker who still struggles in the dark with sometimes unsatisfactory results.

Welcome aboard.
post #7 of 17

I think it's a great idea, be careful tho... that Bandera body is HEAVY.

And like Piney said, if it fails as a actual cooking area then it's GREAT for sides and warming!!!!

I wish I could find a throw away one!!!
post #8 of 17
Thread Starter 
Thanks for the words ya'll. I'm looking forward to trying some cheese. As for it being heavy, ya dont have to tell me. I had to hold it up in place while a buddy tacked it for me today. It actually balanced real well. Much easier to pick up and wheel around. I will try to get some pics posted up tomorrow
post #9 of 17
Thread Starter 
Got a second to get some pics up. Got the box stuck on. Now gotta clean up the welds, break out the cup brush and get after the rust. Whole thing is getting repainted. Went ahead and pulled the wood off. Gonna replace it with a nice peice of cypress. Getting there.

post #10 of 17
That will make a nice rig for sure.
post #11 of 17
I would be proud to own that, gonna look sharp cleaned up and painted.
post #12 of 17
couldn't you drop in a small charcoal pan if the upright doesn't heat up like you want it to?
post #13 of 17
Thread Starter 
Thats what I was thinkin Chef. But, I dont think Im gonna have a problem with heat. I put half a chimney of charcoal to do some steaks today. I put it in the center of the body well away from the smoker box. Jumped right up to 130 degrees. So, think that when I start layin the pecan and hickory to it, will be good to go! icon_mrgreen.gif
post #14 of 17
Thread Starter 
I snapped a few pics while I was grilling some steaks that the wife type wanted...

This was just a very small amount of charcoal... The Ribeye is a good refrence as to the size of the coal spread.

Another view

Stayed steady the whole time I was cooking those

Here is a quick shot as I opened the door. I had the stack on top of the smoke box shut off, so it wasnt even drafting into it. I think its gonna do just fine.
post #15 of 17
Looking good,PDT_Armataz_01_34.gif that should hold a lot of meat.

post #16 of 17

I just did this as well

I literally did this the week before last. Works great. Low temp smoke in the upright for cheese, jerky, etc. Here's a couple of pics of the modification. (We now call the unit "Grillestate!")

The upright cut:

The finished product:

Let me know how yours worked out!
post #17 of 17

Hey I was browsing through and found this old post. How has your smoker held up? Were you able to get a good temp to the add-on and use it for meats?

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