Finally Got my 500 Gallon

[Meat&Smoke]

So today was burn out day, prepared the smoker, had my tools ready and lit a match. Things were going great until it looks like the doors shifted almost 2 inches?? Its still hot and cooling as I type this I read that as it cools that it may adjust back to normal. If someone could chime in and let me know if I have anything to worry about or if I need to go back to my welder

 

[Meat&Smoke]

 

[JckDanls 07]

WOWWWWW... what an awesome smoker .. that thing is gorgeous ... as for your doors being outta wack after the burn out... as you say... see what happens after it cools... Hopefully it goes back to normal... there won't be that much heat in the chamber when cooking as there was for the burn out... so It might not distort...

You'll have a blast with that thing... I know I have with mine...

 

[smokin peachey]

What temp did it get up to? I’ll be surprised if the doors return to there original position after it cools but hopefully I am wrong

 

[Meat&Smoke]

What temp did it get up to? I’ll be surprised if the doors return to there original position after it cools but hopefully I am wrong

600, im dropping it off at the welder tomorrow

 

[Meat&Smoke]

WOWWWWW... what an awesome smoker .. that thing is gorgeous ... as for your doors being outta wack after the burn out... as you say... see what happens after it cools... Hopefully it goes back to normal... there won't be that much heat in the chamber when cooking as there was for the burn out... so It might not distort...

You'll have a blast with that thing... I know I have with mine...

Thanks man, its cooling but not moving I am dropping it off at the welder tomorrow

 

[smokin peachey]

600, im dropping it off at the welder tomorrow

Ok hopefully they can get it fixed up

 

[tanglefoot]

Dang nice lookin' toy you got there! Must be expecting company for supper!!

 

[Meat&Smoke]

WOWWWWW... what an awesome smoker .. that thing is gorgeous ... as for your doors being outta wack after the burn out... as you say... see what happens after it cools... Hopefully it goes back to normal... there won't be that much heat in the chamber when cooking as there was for the burn out... so It might not distort...

You'll have a blast with that thing... I know I have with mine...

I love how you designed your smoker, did you coat the outside with anything to protect it?

 

[Meat&Smoke]

Ok hopefully they can get it fixed up

I hope so, also having him make a couple of mods already. Want to go with a 2" drain on opposite end of CC because the one in the middle is a pain. Im also having him mount door latches because they bounce around when Im driving, and maybe extend out the cooking shelf because its too narrow. Hopeful he has it done by Friday as I want to take this weekend off.

 

[MamaMac]

Woooweeee the Cajun in me just jumped all over the place!!!! Talk about having a Cochon de Lait!
For those of you that don't know what that means, it is a hog roast. Oh my gosh and you could smoke hog head cheese! I would so love to cook on that monster.
Congratulations and I can't wait to see what you do.

 

[Meat&Smoke]

Woooweeee the Cajun in me just jumped all over the place!!!! Talk about having a Cochon de Lait!
For those of you that don't know what that means, it is a hog roast. Oh my gosh and you could smoke hog head cheese! I would so love to cook on that monster.
Congratulations and I can't wait to see what you do.

Lol Thank You, I am anxious to fire it up. But ultimately "Be anxious for nothing..."

 

[JckDanls 07]

did you coat the outside with anything to protect it

No.. I'm letting it rust naturally just like an old tractor would...

 

[Meat&Smoke]

SO...... Finally got my smoker back and its all fixed, I had him add a couple of latches for the doors and extended the cooking shelf as well. Also added a couple of fryers as well that he welded to the frame and a 2 inch drain the 1 inch was in a bad location. Today I have spent most of today maintaining 300 degrees and seasoning the inside of the smoker. Couple of things, I seem to have a huge temp difference between upper racks and lower racks (about 50 degrees) and left to right (about 25 degrees so it seems like I would have to constantly move the food for even cooking which seems crazy, any insight??

 

[smokin peachey]

Do you have any dampers you can adjust airflow with?

 

[Meat&Smoke]

 

[Meat&Smoke]

Do you have any dampers you can adjust airflow with?

I just use the door

 

[smokin peachey]

Looks like you need some dampers in your firebox door

 

[Meat&Smoke]

Looks like you need some dampers in your firebox door

That would affect the heat across the grates? How would that even it out

 

[smokin peachey]

It’s easier to control airflow with dampers then by just adjusting the opening of the door. Do you have any type of damper on your stack? Sounds like air (heat) isn’t moving through your smoker fast enough and that is creating the uneven temps. I usually have about a 5 degree temp difference across the grates on my 500 gallon tank smoker