1st Build out of 60 Gal Compressor Tank - be gentle

[brbeardm]

Ok, I have a 60 Gal Compressor tank that I'm making into a RF Smoker. The tank is 20" Diameter x I have my Firebox at 18x18x18 out of 1/4" steel and the calculator says I need 46.66 throat size for the half moon I want to do between my firebox and cook tank... so I'm laying this out in a cad program and I have a 11" diameter circle...that I'm using the half-moon (radius) of 5.5 and leaving some room at the bottom for grease...like 1.5 inches... you know the air compressor tanks have about a 5.5" dome on each end so I want to cut into that for my half-moon throat. Now I would like to recover/save as much cook space as possible so I'd like to widen my diameter to greater than 11" for the throat and shorten the radius.... how can I play with this to collapse the radius to like 4" or 3.5"so I can lower my firebox etc and lower the RF plate and recover cook space rack spacing, etc... So my questions are:

1. how wide can I make my half-moon by how deep to lower it on the tank as much as possible but still leave some grease guard area?
2. On my firebox, when I cut this throat out of the tank... my firebox will be inset into the tank by about 3.5"... is this ok... I do NOT plan to cut the top of the firebox... just the half-moon on one side... because the RF plate would cover the top of the firebox anyway so why cut it, right?
3. I would like to fit 2 racks in here. How much space do I need between racks? Is 5" enough? my math shows rack2(top) will only have about 3 inches of clearance. should I even these out equally?
4. and my first rack should be how many inches from the 1/4" RF plate... 2.5" ok or should this be more?

thanks,
Brian

[TuscaloosaQ]

You need 6" clearance for butts. I would lay it I out so I could have that for the 1st rack and the second will be what it is.
I figure if you use a half moon of 4" high the horizontial will be 18.5it comes out to (44.73) and that is close enough. Come up 1.5" off the baffle plate put your angle iron track for sliders and if you use 1" material for racks you will be a tadd over 2.5' off the baffle plate. I never put a grease bridge on a reverse flow and never had a problem. If you seal weld the baffle plate and put a dam on the opposite end with a drain you r good to go in my opinion. If you r using tuning plates then that is a different story because grease is going directly under the plates. Honestly most of the grease flashes right back up and I have never had any problems whatsoever. Absolutely you can make the top of the firebox a continuation of the baffle plate. I like my half moon to run completely across cooker, that way there is no interruption in flow. all of this is my opinion, it is my story and I am sticking to it!!!!!! Good luck!!!!!!

[Clover Ridge Smokers]

[The Czar]

I think you just got Alabamitized.......

[TuscaloosaQ]

I here you DC I am heading up at the end of July!!!!!!

[The Czar]

I heard...I can't wait buddy!

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[brbeardm]

Ok, here's where I am after laying everything out. Got some questions on the design

1. Is my door ok at 3" below the midline. I had heard you want the door above the midline for grease to drip inside and I want to be able to pull the racks out.
2. I have the 1" slope on the RF plate running from the firebox.
3. should I trim the smoke stack as it comes into the cooking chamber with a diagonal cut... should this be flush welded inside and out or should it stick into the chamber a few inches?
4. This look ok or please give suggestions

thanks all!
Brian

[Clover Ridge Smokers]

I noticed a couple of thing in your drawing you night wan to address. First is FB location. I would raise it to be about 1" below center of the tank. Run your figures through the pit calculator to make sure you have the right size openings. Second there really is no reason to put a slope on your baffle plate. 99% of the time what ever drips on the hot surface will vaporize. I would angle cut the stack into the tank and remove the 90 degree angle. Less resistance for airflow.
Just my opinion....

[TuscaloosaQ]

Clover ridge is spot on on every comment it is exactly why I would say.... Clover I quit putting my baffle on a slop to like you say the vast majority of the grease vaporize If you r make a lot of grease it is much easier to tilt trailr slightly and open drain for a minute

[brbeardm]

Ok I adjusted everything... how's this look?

I plan to start building this weekend! July 4th is coming on fast !!!

thanks
Brian

[brbeardm]

Am I ontrack with this last drawing? Any help would be greatly appreciated... gearing up for serious weekend progress in hopes of firing this thing up 4th of July!

[Clover Ridge Smokers]

Looks much better. How have you designed your air inlets on the FB? Make sure you run your design through the pit calculator to make sure you size the inlets correctly.

[Brady22]

Im going to watch this biuld closely as i plan to do the same with a 60 gallon tank as well. Now i just need to find a tank! Lol

[brbeardm]

good progress this weekend! Ontrack for July 4th!

[The Czar]

Well isn't that a cute little cooker....I like it!

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[Clover Ridge Smokers]

Looks really nice. Night have to make one of those little guys for my parents.

[Gizmo]

IT'S ADORABLE! Reminds me of a girl I used to date in high school ….

[Rodcrafter]

I hope it doesn't become unstable on the wheels closest to the FB. When they caster after you are done building this, it may try to rock as the balance point is very near those legs. I would hate to cause you any additional work, but if it were mine. I would have put those 2 legs under the FB. It is easier to change now than later. Maybe we can get other folks to comment on it?

My $0.02

[maccas66]

G`day Brian, should be a great patio smoker your building, I mostly agree with the other guys however if it`s ios going to be a patio smoker the tilt option wont work, I`d leave the slight fall on the RF plate as it does come in handy when hosing out the CC, also keep the bottom of the CC door below the centre line as you greatly reduce the area of the bottom grate by having it up higher, with the problem of the fat running down the door and out, I put a DL ( Drip LIP ) on mine and that fixed the problem, you can see it inside the door in the pic...............





lastly I like the chimney to come down into the CC about half way so the smoke doesn`t have a direct route to get out by following the roof of the CC.......I am no expert these are just my thoughts on the design.........

[brbeardm]

great tips all.... I really appreciate the help...

+1 on the wheel config... I will rework that a bit... I don't like it at all yet but i'll get there
+1 also on the grease drip on the door .... I will take that one
I'm still thinking on the slant to the RF plate... I think I might just do a 1" or something yes to mainly for cleaning as long as it does not fall away too far from the cooking grates... I have to calc all that... I know I'm close to my drawing... but the drawing is a guide... for a true fabricator... I've already decided to move the FB door to the side.... for airflow and it just seems more logical than opening that door up to tend the fire when folks might be close... id' rather go to the side to tend it... thinking and planning for next weekend... more to come .... including some July 4th pics of that first brisket... mmmm mmmm mmmmmmm and some ribs, and chicken and sausage and all the fixins.... damn maybe should have gone with the 100 gallon.... gulp...

naw... gonna be nice and rightsized!.

[SoloQue]

IT'S ADORABLE! Reminds me of a girl I used to date in high school ….

ummm so this girl, back in the day, spent quite a bit of time on all fours with her head hanging low?

you are da man Rick!

[Clover Ridge Smokers]

Now that was FUNNY!!!!

[The Czar]

Okay even I admit… That was pretty darn funny!!

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[Gizmo]

Nope.
Her collars and cuffs didn't match either…

[brbeardm]

YAHOO! ...

inaugural burn off last weekend... Well folks I MADE my goal... and I will be smoking on the 4th of July... I have a nice brisket all trimmed and rubbed and two pork butts ready to go.

got a few last minute questions as I prep for managing fire and smoke...

1. To use water in the smoker or not... do I fill up the RF plate with 1" of water or apple juice or something or put a bucket in there somewhere with juice or water to get some steam going?
2. To do all wood or wood&charcoal... (I have apple and oak wood). This is a overnight cook and I like sleeping so whatever holds the temp the best is what I'm thinking... and charcoal seems more up to the task...
3. I'm planning to fire up the smoker tonight at say 8pm as the sun sets... get my fire/smoke/temp managed to 225-ish for a few hours and maintain it... then meat goes on a little after midnight to smoke for 4-5 hours...

I have my Maverick ET-732 baby monitor to keep me on alert through the night...

big burn to get all the blue air compressor tank paint off... I cooked some eggs on the firebox top... with a little pam and seasonings... turned out nice...