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.
Yeah tell me about it. Obviously not the way it was all supposed to go but can't complain too much about the steel. They didn us a huge favor laser cutting it all for free for us. Last I heard the FB was assembled and tacked on the CC. should be ready to season tomorrow evening so we can play...
My brother got the new cuts and sounds like they're all perfect. I'm at work while he's sweating his ass off welding but it should still get done in time!!!!
The FB pieces fit together unlike what we got yesterday. AHhhhhhh it's a beautiful sight
Ok been quiet for a while waiting on all our RF plate/Firebox steel to show up. cooking a hog Saturday. Steel showed up yesterday morning and looked great. . . . until we measured it. I made the cut sheet PDF based on a 5x10 sheet of 1/4". using that size we were able to get pieces to make a FB...
That's exactly what I was going to do to start. I think we'll have 5-6 hrs to play with temp before pig has to go on. 250 gallon is just so much bigger than anything I've ever cooked on so I'm nervous. Obviously less than ideal circumstances but the pig has been purchased for a month and our...
Hey everybody!!!! So because our metal wasn't here in time our smoker wont be done in time for any practice runs. It's a 250 gallon RF and we're smoking a hog Saturday. I realize this is far from ideal but it's the cards we were dealt. so just curious how much wood I should have in the firebox...
yeah I've seen Dave's post. basically just another sheet of metal with an air gap between correct? Good to know it shouldn't make or break the smoker. that's what I was looking for. I think we'll back it out at least a few inches but probably not a lot more than that. Thanks a lot for the...
ok got another question for all the experts. Is there an optimal distance to inset your FB into the CC? we've got our opening cut out but it's still held on in a few places.(the cut is barely visible on the last picture I posted) we kinda feel like its gonna be inset too far, so before we drop...
cant remember exactly off the top of my head but I think the doors are 30" each. we drew them on two weeks ago but have just got to cutting them out this last Saturday. We wanted to make sure there was plenty of room to easily put a nice size hog in without much trouble. Why do you ask?
I've read of guys having a lip on both sides of the RF plate then closing their drain valve and just filling the RF plate with water. To me it seems like it would take FOREVER to get the smoker up to cooking temp this way. I'm new to all this (still building the smoker) but it seems like with RF...
Yeah we've planned all along to do our upper door seal on the inside. I saw some others like that so figured it worked fine. Lack of fab experience and ease of installation were factors in using the hinges we used. Good news is, if we cant get the CC sealed after we have latches and gasket in...
Why is that? I was kinda curious why I hadn't seen many like this but we've got a good idea of how we want to seal the CC so we went with them. We can always cut them off and replace if needed.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.