Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by bjake2001
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Tack vs. fully welding is probably not much of a concern either way. If it was only tacked, it could "leak" a bit, but that amount would be so trivial I doubt it would matter. I would assume fully welded to be better as long as it can be done without warping, which it sounds like yours is...
That seems like it would be a good compromise. 12 gauge in and out of the cook chamber, and outside of the firebox. 1/4" internal to firebox. Both the cook chamber and firebox will be framed with 1" tubing and well insulated, so hopefully that would take care of the strength and the thermal mass.
I'm a little spoiled and will be using a CNC laser to cut the plate/skin and brake press to handle the corners/bends. I do a lot of work for a stamping/fabrication house and am calling in a favor.
I've seen some similar builds with ~12 gauge inside the cook/fire box, but then again, they are...
After some more research, I think I am going to lower the top vent on the firebox to closer to the middle of the door. I'll probably keep it separate from the bottom one by 2-3 inches.
I've had similar experiences with the Rust-Oleum high temp paint. Good, but not great.
Has anyone ever tried any of the high temperature powder coats? I hear the silicone based powders do pretty well on headers and the such, but haven't seen them on a barbecue.
Thanks everyone for the comments. I'm pumped to get this guy wrapped up and start cutting metal. Here is what I have come up with so far, sorry the picture is a bit grainy, at a higher quality it takes forever to render....
I'd love to hear any thoughts before I detail out any further. The...
I've always field dressed on the ground. Once you cut them open and saw up the rib cage, it always seemed pretty easy to cut the esophagus and diaphragm, then just pull by the esophagus all the way down. If they aren't too shot up, they will normally pull out in one piece. I've done dozens of...
I'm heading to Seattle in March and will be sure to bring as much as American Airlines will let me stow. We have barely had a week this winter without a 4+ inch snowfall.