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I don't think you'll have an issue with aluminum. Many pots and pans are made from aluminum. Some people believe prolonged exposure to aluminum causes Alzheimer's. If that's true, every pitmaster and his hungry family will end up with Alzheimer's! Lol
I'm glad you liked the cement. It's holds heat very very well. Looks like you did a great job. There's nothing more satisfying than building something like this yourself. Now you'll have confidence to do other welding projects. Congrats on the build
Made toggle latch/handle from a 5/16x6 u-bolt and some 3/4" solid square stock. Works like a champ and doesn't look as big or crude on the smoker as it does on the pic. Just washed it all out tonight and have fire going to dry it out quickly to inside doesn't rust. Will season interior tomorrow...
Wheels weren't hard. The outer ring is from the leftover part of firebox tank. The center bushing is 3/4" ID and 1" OD and are 2" wide as are the wheels. The spokes are 1/2" foundation anchor bolts I cut to length. As these are 8 spoke, I laid out the first 4 with a square tacking in place. I...
One thing you can do if your welder doesn't get hot enough for thicker steel is to preheat the steel with a torch. This in theory requires fewer amps to get good penetration. You can weld stainless steel to mild steel but you will have to clean your weld joints to remove all oils and other...
Thought I'd try a new design. Its sold already so hopefully all works right first time I fire it up. The 3 racks will be 20x20. Building spoke wheels to go on it as well.
That's great. I used regular 5000psi concrete on mine about 2" thick and the heat retention is amazing. I welded 1/2" rebar throughout before pouring to hold in place while bouncing down the road
I forgot to add that my smoker is the same temp on both sides. I know reverse flow is anyway but I believe the concrete makes it even better. Kind of like a brick oven. My temp gauges are 4 foot apart
The concrete is a 5000psi mix. Its been in there 6 years and hasn't cracked that I can tell but its also very seasoned with drippings/smoke. I have washed it several times per year. It takes about an hour to hour and a half to get up to 250/275 as that's what I typically cook at. I will say that...
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