Finishing a 120

[Bombtech]

Heyall, thanks for the inspiration and knowledge on this web site so far.

I'm nearly done with my backyard 120gal RF horizontal. It was a propane tank I bought for around $100 and have finally got around to putting together. Personally, I weld often as a hobby and do repair work locally for one off stuff and build steel and wood slab furniture. I do stainless art stuff around the mom holidays for some extra money as well, roses and lilies etc. My shop is capable but small and besides a Bridgeport, I really want for nothing these days so projects like this are more fun and get done faster than before.

This build...120gal, the 22" square FB is vented on each of the FB sides 2"x6" with a small vent high on the door facing the throat which is 7"high. I used a fat 6.5" ID stainless stack @ 16' tall. It rolls on an old industrial wood cart axle and some ugly locking casters.

I have not added the bells and whistles yet, but I greased her up burned a good fire in it today and it got hot and held temp quite well. It flowed very well and that sure eased my mind. The Feldon numbers didn't lie. I have about a full day or two worth of work until it is done and cooking. This week I will complete 3 CC cooking shelves, a folding side counter top, gasket the CC door, fab a chimney lid, a better FB coal box, bead blast what is left of the exterior and paint it.

Can anyone chime in opinions on something for me please?
What height are you all putting the lowest cooking shelf above the baffle plate in the cook chamber. I have read 4"-7" on builds over the years. Is there a RF rule of thumb for this that you can share or some personal experiences that can assist in my decision? Another better way to ask this might actually be, if I go three shelves, what is the optimum height for my largest middle shelf to be at?

[Bombtech]

Shoulda put this in reverse flows, sorry.

[Pete Mazz]

Done!

[Frank_Cox]

awesome!
If you want it to slide out then it only needs to be high enough to clear the bottom of the door jamb. if you dont want it to slide out then keep it 2 or 3 inches at its closest point.

[Big T]

Welcome aboard!! If you leave 8'' between your bottom and middle rack you can fit the larger cuts of meat on there. 4'' will be enough for chicken and ribs, you could put rack guides every 4'' and adjust your racks as needed if you want.

[Bombtech]

Ok. So, regardless of how many shelves you would put in your CC,if you guys were building a new pit what would be your bottom shelf min and max height above the baffle plate be?

8 hours in the shop kicking off now, after coffee.

[Rodcrafter]

We tend to say 2-6 inches above the baffle plate.

Welcome to the crew!

[Bombtech]

It’s hot fellas. Holding around 240 a while now.

[Big T]

Awesome

[Bombtech]

Good day. I worked on it while I cooked. Added thermometers, built a coal box, fiddled with stuff all afternoon and then:

[Weldun]

If you need someone to give you their honest unbiased opinion on how your Q turned out let me know I'd be glad to try it for you. Looks great man, nice job!

[Rodcrafter]

It sure does look good. I would be willing to try those ribs for you too.

I just have to tell you about some ribs I made for my mother in law, they looked a lot like those where it has a smoke ring almost all the way through. We just dropped them off to her so they could eat a bit later. Well we should have stayed there, when she cut into them and saw that pink, she was sure they weren't done. So she put them in the oven for a couple more hours and cooked the life out of them and just couldn't get that pink to cook. Yes I was very bummed about it, but now if I leave anything with others I make sure they know that is how it is supposed to look.

[The Czar]

Can’t wait to see it painted....and have you chosen a name yet?


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[Bombtech]

I am planning a folding shelf, a chimney cap device, and some grab handles around it before I paint it.

Any opinions on stripping the silver CC to bare or just spraying over it when I do the legs and FB? Color will be plain ole black.

I never thought it was worthy of a name. Hmmmmm. Is it a she?

[Bombtech]

So far...
I did some beercan chickens. Perfect.
Boston butt came out so so.
Ribs were great.
Swineapple was disgusting. Bacon was mealy and not crispy. I ruined it.
Corn on the cob thrown on the smoker in the husk was great.
Baked beans were smack yo momma delicious.

This week will be the maiden voyage brisket cook and probably some other cow stuff.
Any other non pork ideas?

How about fish? I kill a lot of wahoo, swordfish, kings and occasionally a sailfish. Does smoking fish stink up the pit? I have eaten lots smoked fish dip, it is great.

[Bombtech]

Sword from September

[Big T]

Nice catch! I have smoked a few types of fish in mine but I always have it in a disposable pan on cooling rack so I don't get any of the drippings in my smoker. It may not cause any problems if you put it straight on the grate but I'm not willing to risk it. As for other stuff to cook. if you can get tri-tip(beef) where you live , you should give it a shot. You cook it to a medium like you would a steak and they are great. We do smoked meatloaf, fatty's, ABT's, stuffed mushrooms, turkey breast, beef chuck roast, brats and venison. Pretty much anything that you can think of, we've cooked it in the smoker.

[Smurf]

I refuse to put fish in my smokers but that’s me. Big T is correct bologna, spam, what ever try stuff and have fun

[Rodcrafter]

I put fish in my smoker on heavy foil, that king fish is awesome fish dip. I would love to catch that sword fish. I don't put it on the grate, I think I would if that was all I used it for. Or if I was going to pressure wash it.

jm2cw

[Bombtech]

I put fish in my smoker on heavy foil, that king fish is awesome fish dip. I would love to catch that sword fish. I don't put it on the grate, I think I would if that was all I used it for. Or if I was going to pressure wash it.

jm2cw

What wood do you like for fishdip kings? Apple or pecan I figured, nothing to too harsh like a mesquite etc. What do you say RC?

I actually have been using seagrape lately!!

[Rodcrafter]

I just use oak since it doesn't get to smoke the bottom of the fish i believe its fine to use a little stronger wood to get the smoke taste.

This is how I do it;

Smoked Fish Dip
Begin with a simple brine about 2 quarts of cold water, 1/4 cup salt, 1/2 cup brown sugar, mix until completely dissolved.
Add as much fish as you want to use, this much brine will cover about 3 – 3.5 lbs. of fish in a large mixing bowl. Place a quart size bag of ice on top of the fish to hold it down in the brine, place in fridge for about 3 hours.
Rinse with cold water and pat dry, either use foil pan or foil with a Bradley rack above it. And put it in the smoker at 225*, I use oak wood allow the fish to get to 145* remove and let rest for 30 minutes in cooler.
I chop the fish up so that it will mix well, without making it too fine; try to save as much of the texture as you can.
2 ½ – Cups of smoked fish
¼ - pound cream cheese (room temp)
¼ - cup Greek peppers / Pepperoncini peppers (minced)
½ - tsp paprika
1/4 – tsp Cayenne pepper
5 oz – Trinidad Habanero pepper sauce (mild)
¼ - cup real mayonnaise
Upon serving on Ritz crackers, just because we all know everything is better on a Ritz.
I add a few drops of Sriracha Hot Chili Sauce, to mine and whoever else is a bit more on the wild side.

[Bombtech]

Heaven

[Big T]

I can assure you that RC's fish dip is top shelf stuff. I have heard it called fish crack because a certain member couldn't stop eating it. lol

[Bombtech]

Bought a 14Lb brisket and a ton of bb ribs. Made a bunch of rub. Christmas will be good.

Fish report soon.

[Big T]