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Your suggestions are well taken! It appears you have constructed a double-walled unit throughout. I was planning on building the frame, and wrapping only the outside with the rolled steel. Since I cook in AZ, and all of my experience is on a smaller, thinner walled smoker, I never had issues...
Thank you!
I appreciate the information! Can you elaborate on the X on all doors? Did you build each door as a frame and cover both sides? I was planning on using a 3/16" thick steel for the doors, and thinking of adding reinforcement behind them.
I found the same hinges at my steel supply...
Very imaginative! I don't see any thermometers on the unit... how do you guage the temperature? did you consider adding a stack for the smoke/vent control? What does the inlet to the firebox look like for controling your air intake?
Great use of resources!!! What have you cooked?
From reading many of the articles / posts on the site, I can see the benefits of thicker steel for the firebox. For that, I'm planning on 3/8 steel for the "exterior" wrapping of the frame. I'm also building a shield around the sides of my removable wood tray, providing a protection to some...
Attached is a photo of the oven framework. The tube steel is easy to weld for a rookie... Since the pic, I've made all of the rack supports double cleats, so you can pull the shelves out and still have them supported.
I was thinking 14 GA on the walls / roof, and 10 GA on the doors (1/8-inch)...
I'm building a smoker to make Pulled Pork for our high school football games. I believe this design will support 750-lbs (15 racks supporting 50-lbs of shoulder each.
The oven below will sit on a trailer.
I've started welding the chamber. I need to enclose the oven. Since I have a rigid...
Howdy!
I'm a civil engineer who grew up in the Phoenix Arizona metro area. My wife has family in NW Arkansas, which is where my introduction to Q started. They have HUGE tank smokers, and know how to use them.
I was taught pit smoking from an old farmer. We cooked for our church, burying a...
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