Big offset build, need advice.

[thesmokinoak]

Hello friends,

My name is Erick.  I live in Vancouver WA.  I am a long time restaurant worker and I have recently (finally) talked my long time friend and pitmaster from Austin into moving up here and opening a BBQ restaurant with me.  We are currently building two big offset barrel cookers.  1 from a 1000 gal propane tank and 1 from a 500 gal.  Not easy to find around these parts.  While my partners family has been doing barbeque since the 40s, neither of us have ever built a smoker.  We've done a lot of research, but one thing that I cannot find a lot on is removing rust and paint from the old tanks.  Should we just try to burn it off?  If so does it matter what kind of wood we use, in terms of seasoning?  Should I look into sandblasting?  I feel like being in the Northwest, especially in November, where it is raining a lot, rust is much more of a battle than in other parts of the country.  Either way though, money has been spent and the lease has been signed so we don't have the option of waiting for better weather.  Does anyone out there have any similar experience and wisdom to impart?  

unnamed.jpg

• thesmokinoak
• Nov 30, 2016

This is pic of the big pit how it sits today.  Not a lot of sunny days like this in the forcast though.  I'm particularly concerned with the rust inside the tank.  Any and all comments, concerns, advice, etc welcome.  Keep on smokin.

 

[ahumadora]

Hi there,

Don't woory about rust inside the tank.  Coat the crap out of it with cheap cooking oil the first time you use it or get a bunch of fat from the butchers and run it up to 350F . Put it in a tray with a bit of water  it will splatter everywhere.  

For the main cooking chamber it won't get hot enough to burn the original paint off, on most of it, so just leave it alone and give it a coat with anti oxide if needed.   

Around parts of the firebox is about the only place you have to worry.  I would use it as is and then see where it burns and coat those parts with hi temp as hi temp is expensive.

 

[daveomak]

Looks good....  do you have ant upper air inlets in the fire box...  You may need them to move heat through that smoker...  without adding air to the fire...

This is a smaller smoker but the theory is the same....

Smoker Exh and Intakes 2.jpg

• daveomak
• Dec 3, 2016

 

[thesmokinoak]

Hi there,
Don't woory about rust inside the tank.  Coat the crap out of it with cheap cooking oil the first time you use it or get a bunch of fat from the butchers and run it up to 350F . Put it in a tray with a bit of water  it will splatter everywhere.  

For the main cooking chamber it won't get hot enough to burn the original paint off, on most of it, so just leave it alone and give it a coat with anti oxide if needed.   
Around parts of the firebox is about the only place you have to worry.  I would use it as is and then see where it burns and coat those parts with hi temp as hi temp is expensive.

Good info. Thank you.

 

[kc5tpy]

Hello.  DARN IT!  Here I come to rain on your parade!  I HOPE I am wrong!  I WISH you had come to us before you did the deal.  The advice you have gotten is sound.  As Dave pointed out you need air flow in the firebox.  The only thing I would add to the above advice is get a STIFF bristle brush and do the best you can on the rust.  Then follow what was said above ( good info ).

We can't change this now ( as you said the deal is done ) but Here is the rub ( in my opinion and for future information):  A propane tank makes a WONDERFUL smoker for families and even events.  As a commercial operation, on a daily basis I feel the tank is too thin.  Too much heat loss.  I feel your fuel costs are gonna eat "HEAVILY" into your profit margin.  Not to mention someone tending that smoker at least on an hourly basis ( probably 30 minutes? ).

But here we are.  Maybe look at  getting fire blankets to cover it with.  Maybe use high temp silicone to "glue" the blankets to the underside.

This is ALL my opinion.  I could be wrong but I figure you are going to be feeding that hungry beast on a regular basis.  I may be wrong!  HAVE BEEN BEFORE!  WILL BE AGAIN!  Good luck.  I wish you the best.  Keep Smokin!

Danny