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I'm looking at incorporating a removable stack on my smoker. I was building a plenum along the lines of the ones Aaron Franklin uses with the pipe forming part of the plenum. What are my options for being able to remove at least part of the stack for storage and travelling?
I'm still working on my final design for my smoker and the questions keep on coming. Hopefully I can get a few ideas about FBD design. My FB will be insulated on the sides and top. The door will be double thickness 1/4" plate with the cutout welded to a slightly larger plate to seal the door...
I'm putting together a smoker working along the lines of a Jambo Pit with a cooking chamber of 48" X 24" diameter. I'm not trying to copy Jamie Geers design but something that works along the same lines.
Firstly, the door on the Jambo pits are doubles and I intend to use a single 44" door with...
I have been playing around with various concepts for my build for a while now and have been tossing up between Reverse flow and traditional SFB. I have finally decided to take a different approach and use a down draft style made famous with the Jambo Pits range. I'm not looking to copy or clone...
Thanks fellas. I have been involved in four comps so far with regular calls. We have just been using a cheap Hark offset and a GMG pellet but want to expand. A lot of Aussies use a locally built Radar Hill reverse flow smokers while others use Yoder SFB units. ProQs seem to outnumber WSMs but...
I'm not going to argue with the statement as there seems to be a lot of truth in it. I have cooked on a variety of equipment from cheap offsets to full trailer rigs and can certainly tell the difference in how they cook.
What I'm really wanting to know is what the current trends are in...
I was just wondering what the general trends are in terms of the better performing teams smokers. I'm based in Australia and completion BBQ is just taking off. We don't get a lot of the background info on whats working well for the better teams competing here. So fellas, whats hot on the comp...
Is soaking in HCl (Muriatic Acid) solution or sandblasting an option? Most LPG tanks in Australia appear galvanized . I have a very experienced welder doing the work so we should be safe enough
Whats the story with using a galvanised propane tank? I'm looking at a 120 gal vertical tank that has a galvanised finish to it. Can it be used? Whats the process to make it safe to use?
Cheers
Can anyone direct me to some examples of a reverse flow smoker build made from a vertical 125 gallon propane tank. I just can't get my head around how it will end up looking. The tank is 29" in diameter and around 4' long
Thanks Dave. How about the idea of welding the square pipe directly onto the part of the firebox inside the dome end. It will make the whole thing a lot easier and stronger.
I was wondering how the calculations are affected by using a square chimney rather than round. Do I use the same area or is the square less efficient as a chimney. I figure a square one would be easier to fit into the domed end of a propane tank. Is it also possible to weld it directly to the...
Thanks Dave
The calculations are doing my head in at the moment. I haven't picked the tank up but going on a nominal 30" diameter I'm looking at a radius of 15" giving a cord at around 25" with a segment height of 8". This will give me a FB that is around 26" wide by 22" high and 22" long. Am I...
Hi all. I'm Aussie based so don't get to see too many home built or even commercial reverse flows here. I'm about to embark on a build of a 120gal 30" diameter by around 48" propane tank. I have played around with some of the calculators and come up with some numbers but I'm still not sure of...
Thanks fellas. I will start doing the calculations and put a design together. With regards to the firebox I'm tempted to run with another length of 30" tank which would see the bottom of the firebox about 15" below the CC. Is this getting too low?
I have the option of two different sizes of propane tanks to build into an offset smoker. The first is about 20" X 48" and would work pretty well with a traditional offset build. the other option is around 30" X 48" in length. It will give me a lot more room for comp cooking. I am a little...
Can anyone give me a bit of a flavour profile or list of ingredients for Tiger Sauce. It has not made its way to Australia as far as I can determine and I would like to find a substitute
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