1st Build - Reverse flow - 48"

[Alphonse]

Consider locating your probe ports on the end cap. To have them in the door is going to be a PITA. Every time you open the door it will be a fight with them.

Here's a shot of a pit with two 3/8" npt ports on the end cap. One for each grate elevation and the size is large enough to get several wires through. They're plugged with a SS pipe plug when not in use and when they are, you seal the hole with a rolled up piece of paper towel. Not too fancy but it works really well. With ports located here they are out of your way.

 

[dacolson]

That looks sweet. As much as I don’t want to patch the holes, it will bother me to have cables in the doors. I want to put the port in the middle right below the door so the cables will reach both sides of the smoker.

 

[dacolson]

Well, I almost finished her last night. Just ran out of time. I finally got my expanded steel and finished the cook racks, the prep rack and braces, and the rack under the CC. I also realized I’d forgotten the drain pipe so I drilled and welded up a 2” pipe and ball joint at the end of the RF plate. I couldn’t get to putting the expanded steel on the fire basket. I also remembered I need to add bracing to the back of the FB door. Should be an hours work is all but I won’t be able to get to it till the end of next week. Torture! Can’t wait to powerwash and season.

 

[dacolson]

Progress:
1. spring handles on the fire box and 2 vents - DONE
2. fire basket and ash pan. - DONE
3. smoke stack lid - DONE
4. flat expanded metal for cooking grates - DONE
5. prep shelves - DONE
6. storage rack under CC - DONE
7. power wash and season - DONE
8. FIRST COOK

Here are some pics as I was seasoning it last night. First cook is coming this weekend.

 

[dacolson]

Well last night was the inaugural cook. And not without challenges. My wood supply came in poorly seasoned. Still pretty high moisture content. Dealt with it by rotating wood to the top of the firebox, then into the left side of the firebox where I left room for drying/preheating before hitting the coals. Took a lot of close tending all night long but was able to keep the good smoke rolling. I cooked a brisket, 2 pork butts, 2 dry-brined salmon filets, and a pork loin for King’s Hawaiian sammies. Absolutely thrilled with the product. 22 socially distanced neighbors went away full! Already planning for ribs and wings next weekend.
Here’s the proof:

 

[jaxgatorz]

Great work on the cook and the smoker !!!

 

[dacolson]

Want to thank everyone for comments/likes/advice on this. I loved doing this. Definitely going to build another. Feeling very grateful to have the time and resources to chase a hobby like this. The end results don’t suck either. I hope you all are well, happy and healthy. Tough times right now and this has been a great refuge for me. I hope you liked the posts as much as I enjoyed the build. Great community, great people.
Cheers everyone.

 

[ososmokeshack]

Looks like it did pretty good! Badass cooker.