fourashleys
Smoking Fanatic
Love the pig!!! good lookin' build
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I was kind of worried about that myself Tom, but now I'm not sure it's a big deal. My fire grate is 2.5" off the bottom, which I realize is not much, but I ran a seasoning burn for 6 hours the other day with lump and oak splits and the amount of ash left over was very insignificant. I'm thinking I could probably get through a 12 hour smoke without having to dump, but just in case, I do have a back up plan. I'm going to make a flat plate that will completely cover the chamber opening. I'll weld a tab or a ring in the center of it and then slap a couple of high temp magnets on it. All I would have to do is reach in with some long nose pliers and place it over the opening long enough to dump the ash, let it settle and then pull it back out. If I find that I need to use it a lot I could weld in some tracks and just leave it in. Then all I'd have to do is use a poker to slide it open or closed.I'm still on the fence with the ash dump plan. Are you thinking that there will be enough room for ash from a long stick burn to not have to clear it out until the cook is over? My thought is that if you dump it during a cook that ash may try and make it to the meat when it opens and goes WOOOFFFF.(large ash cloud)
I discovered that the plate shown in my previous photos was too small. Luckily I hadn't welded it in yet. Here's a shot of the new plate welded in.Originally Posted by Dick Foster