SmokerBuilder.com

I guess I will try it out. I have too much of it not to! Will be doing chicken ribs and a brisket for my first run. Have a competition in less than 2 weeks, talk about cutting it close.

Rodcrafter wrote:I can't tell for sure but I use both all the time. I find that as long as it is cured 6 months or more it is great

This is going on 15 months stacked and covered. Burns great in my wood stove.

I have about 5 cords of this OAK. Hoping someone can tell me if its RED or WHITE oak? If its white I want to use it to fire up my reverse flow this week. I heard red can be a little over powering. Not sure if there is any truth to that. Suggestions?? http://www.thefirepizzacompany.com/smoker/WOOD1.J...

Clover Ridge Smokers wrote:Hey, I think I saw this cooker come true in another thread.

Indeed you did.

Yes, It fits out the door, I measured several times while I planned this!!! Over the past few days I put some wheels on it and rolled it out for a little test. Right as I was about to fire it up I realized I didn't insulate the firebox yet. Nothing was sealed and there still are no dampers or air co...

bstory wrote:Those stacks are sweet, when making stacks like that do you use the same volume if you were using one long one and divide it by 3?

Yes, These 3 total a little under 700 cubic inch. Recommended is 600 cubic inch

Chimneys mounted. Next I have to put some wheels on this and do some final structural welds. I decided to make a patio unit so I can store it in my garage.

bluecatfish wrote:
Anxious to see pictures with the 3 stacks attached.

I'm anxious to see it myself. I don't think I have ever seen a smoker with triple stacks like that, kinda why I'm trying it.

Todays progress: I finally decided on a chimney design and started my triple stack setup. http://www.thefirepizzacompany.com/smoker/smoker28.jpg http://www.thefirepizzacompany.com/smoker/smoker31.JPG I also finished up the firebox door and mounted it to the firebox. http://www.thefirepizzacompany.co...

wsiddoway wrote:where did you get your insulation?

I have a Harbinson Walker Refractory office local so I go straight to them. They will ship to you though.

http://www.hwr.com

Pops is a 250 minus one end bell and 6 inches for the FB attachment. The stacks are 115% of the calculated volume per the pit calculator. I did just what you are planning and I cut the length in half. Basically I played with the diameter so that I ended up with stacks that were tall but short enoug...

SoloQue wrote:I'm probably the minority here but I use a dual stack set up and there is no issue that I can see with draw. When those stacks are wide open I can pull a house cat through those FB vents during heat up.

How big is your smoker and stacks?

Here it is with all 3 racks http://www.thefirepizzacompany.com/smoker/smoker26.JPG I also started working on the insulated door today. I am using a ceramic insulation, same stuff I use on my pizza oven. I just upgraded my argon tank to a 125cf to save myself trips to get refilled. So far used about ...

Got some dimesion questions for you. How big is the gap between the BP and the wall of the cooker? What are the spacings between racks and baffle plate now that you decided to go with 3 racks instead of 4? What diameter and length pipe are you going with for your exhaust? Can't wait to see the next...

OK, so before I go ahead and do this I would like some opinions. I am ready for my chimney. I am going to be using a 3" square tube for the chimney, I really like the way it will look over using round or anything larger. Inner dimensions of chimney pipe; 2.75" x 2.75" = 7.56 square inches Firebox Di...

Took a trip to get some steel today. Tacked up the baffle plate and put it in, Starting to come together. I can almost smell the BBQ. I also finished welding up the removable brackets that hold the cooking grates. I ended up going with 3 racks, I can always add more slots and racks if I feel the nee...

I would use the angle and make sliding tracks so the shelves can slide in and out. That way you can remove them if need be. I'd put the about every 4 inches, and you could get 4 levels in that bad boy. I know you wouldn't need that many all the time but when you did you would have it. jm2cw Thats p...

Todays Progress.. Not much because it was a clean the garage day. I am waiting for a whole bunch of parts to come in. Toggle latches, wheels, Nomex Gaskets, spring handles and high temp paint. Heres the hinges that I had to cut off and re-weld, came out much better and best of all there was no bindi...

I'd spent nearly $4.06 a gallon for gas in Connecticut when everywhere else was $3.23. Never put a $20.00 bill for gas in a motorcycle up to that point. Then of course, just a little further north there's....Taxachusetts Our Gas Prices are higher because we don't have tolls, they just tax gas more ...

Clover Ridge Smokers wrote:Yes folks that is the real price for 3/4 x 9 flat. The steel prices in MN are CHEAP!!

Yea, I live in Connecticut. Not even the air we breathe is cheep.

Gizmo wrote:$37.5 a sheet for 3/4 - 9 ga. flat?

I feel faint…..

Where the hell do you live! Best price I could find was.
$100 for a 4x8 of 1/2 #13
$150 for a 4x8 of 3/4 #9

1/2" # 13 it is because 3/4 # 9 is $50 more a sheet. That answers that.

Today I cut the cook chamber and started tacking up the door. I welded up the bullet hinges and of coarse hit a snag and had to cut them off. Go figure... I got all the way to this point without having to cut any welds, for once I would like to get thru an entire build and not have to. I also starte...

So I'm getting the impression no one sees a disadvantage using 1/2 #13 other than it it a little less ridged and will require some additional support.

Since you have the 1/2" I would go with it. You may need to put is a couple extra grate supports since the metal is a little thinner. My grates are going to be 42" wide so I plan on putting in 2 supports anyways. I might see if the steel company I use will let me swap it for # 9.. Decisions Decisio...