500 Gallon Fat Tank Reverse Flow Build

[moody cue]

Well I picked up my 500 gallon tank over Thanksgiving and will be getting started shortly so decided to start a new thread. Thanks in advance for everyone's input and advice! looking forward to this build.

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• moody cue
• Nov 27, 2016

 

[tiggyt]

That tank is a fatty cant wait to see this one come together. Best of luck

 

[akdutchguy]

I'd like to get a fatty like that and throw a rotisserie in it
Jason

 

[SmokinAl]

Looking forward to seeing this build!

Al

 

[smokin peachey]

Can't wait to see the results.
Good luck with your build.

 

[moody cue]

So....the advice given when we picked up this tank was not accurate.  The seller of this fat tank who owned a propane company said to just wash the stinky oil (Mercaptan) out with liquid soap and water.  "NOT"   I started........and that was a mistake.  This stuff is not water soluable and not good for the environment from what I have read on the internet.  The holes are plugged up now to keep this nasty stuff from getting out and it smells worse than ever.  How do I get the oil neutralized?  My neighbors will start to complain soon.  Any info. would be greatly appreciated.

 

[sxfxz]

All I did was fill mine with soapy water and let it sit for a couple days, then cut. Once aired out the smell shouldn't be too bad. Mine doesn't smell anymore.

http://s10.photobucket.com/user/SxFxZ/media/D6EE74AE-8C72-4DF6-80AD-16C4F66F103E.jpg.htmlI

 

[weldwizzz]

I've had a grinding wheel stick while cutting through steel and it about ripped my arm off!  The abrasive wheel was about half the size you are using.   How fast does it cut through the steel wall of the tank?

 

[moody cue]

[emoji]127750[/emoji][emoji]128070[/emoji][emoji]128070[/emoji]by way of introduction, weldwizzz is a good friend of mine who will be doing the fabrication on this smoker for me.

 

[vecchiobob]

Good luck with the build.

 

[sxfxz]

I'd say I had about 8 hours into cutting out the doors. The 4.5" wheels go a lot faster than the 9" wheel but the 9" wheel lasted the whole thing where a 4.5" wheel will last you maybe one side of one door. lol

 

[weldwizzz]

Here is the dimensions Jeff and I came up with using the circle calculator and Feldon's calculator for the 500 gallon fat propane tank. http://[url=http://feldoncentral.com/bbqcalculator.html?cc=46.25,84.25,0,0,0,0,141469.57,47156.52&fb=33,44.5,33,0,0,48460.50,47156.52,102.8&ch=10,2423.03,30.87&fi=0,0,8,145.38,2.89&fc=22.22,31.42,387.68]Link to BBQ Pit Calculator[/url]

Also, Jeff and I noticed that the equation for the recommended air inlet area that DaveOmak suggests is the "Volume in cubic inches X 0.001 = FB air inlets in square inches.."  but Feldon's equation is x 0.003.  I'm curious about the difference between the two.  Everything I have read so far suggest that most of the numbers for a reverse flow smoker need to be increased due to friction,  yet this number of 0.001 is smaller, not larger.  Any insights on the need for less air flow or am I just not understanding something?  I can weld, but I am no engineer.  Using DaveOmak's  calculations for the chimney we have 10" pipe diameter and 39" tall in length.  Here is a pic of the circle calculator measurements.

 

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• weldwizzz
• Dec 2, 2016

Would appreciate any feedback and ideas. Thanks guys.

 

[sxfxz]

That sounds good, I might go a little taller and trim if it drafts too hard. Mine is 8ft for a 1000 gallon cook chamber.

http://s10.photobucket.com/user/SxFxZ/media/04964BD9-B07B-49B8-BB08-75A25D3E4C9F.jpg.html

I do have 13 feet of 10" pipe left over if you're near Houston... Lol

 

[moody cue]

Just weighing our options on the exhaust stack and trying to reduce cost where it is sensible. Does anyone foresee an issue using stovepipe instead of steel pipe? Obviously stovepipe would be thinner but I'm just not sure if there are unintended consequences that would be detrimental to airflow in the cook chamber. Any thoughts on this?

 

[smokin peachey]

Just weighing our options on the exhaust stack and trying to reduce cost where it is sensible. Does anyone foresee an issue using stovepipe instead of steel pipe? Obviously stovepipe would be thinner but I'm just not sure if there are unintended consequences that would be detrimental to airflow in the cook chamber. Any thoughts on this?

I used 2' of 8" pipe on my chimney then I just slide a piece of 8" stove pipe inside it when I am using it.

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• smokin peachey
• Dec 9, 2016

And with the stove pipe.

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• smokin peachey
• Dec 9, 2016

I put a screw in the stove pipe so it will only slide down so far.

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• smokin peachey
• Dec 9, 2016

I do not have any draft problems with it set up this way. I actually put a damper in the stove pipe. If you have any questions I would be happy to try to help you out.

 

[smokin peachey]

Here is some info on my 500 gallon tank build.

http://www.smokingmeatforums.com/t/250565/500-gallon-tank-build

 

[weldwizzz]

This smoker for Moody Cue is going to be towed around and so the 10" stove pipe will have to be detachable when driving.  

 

[weldwizzz]

Also, I have been calculating all the steel that is needed for this smoker.  It's an insane amount.  Does anyone have their material list available to show me what they ordered.  I just want to compare it to mine and double check what I might have missed.  Obviously the specific amount of steel would be different, but I am guessing that the types of structural steel ordered would be very close to the same.  For instance.....what size of angle iron works the best for the shelves.  I've got 3 sets of shelves to put in and I would like to make sure the shelves can handle the heat of the CC as well as the weight of the meat.  I'm trying to keep the angle iron around 1/8" thick and 3/4" by 3/4" on both legs.  Any ideas?

 

[sxfxz]

I went 1-1/4x1-1/4 because it was surplus. lol My stack is detachable but it's also 180lbs. Whole thing is 16 feet tall. Legs are 2x2 1/4" wall, grates are 3/4" #9 expanded metal with 3 1/2" rods running front to back for support. Rest was mainly 10ga sheet metal, 1"X1/8" flat stock, and horseshoes. lol

 

[jaime21521]

That sounds good, I might go a little taller and trim if it drafts too hard. Mine is 8ft for a 1000 gallon cook chamber.

http://s10.photobucket.com/user/SxFxZ/media/04964BD9-B07B-49B8-BB08-75A25D3E4C9F.jpg.html

I do have 13 feet of 10" pipe left over if you're near Houston... Lol