TT’s Old Iron Brewery RF Smoker build

[Chromeski]

The flat doors are a good choice imo.

[Pete Mazz]

[TTsOldIron]

What is your opinion or suggestions on hinges for the firebox and the flat doors on the cook chamber? I would like to use 1/4 plate if I can so the doors will be heavy. Should I fabricate something vs purchase some bullets or other style hinges.

[Dirtytires]

I used weld-on bullet hinges on mine (firebox, warmer and cook chamber). I also have 0.25 steel on mine and the door has a pretty heavy counterweight on it. No issues so far, 3 years old.

[Big T]

[TTsOldIron]

Today I got the firebox and cook chamber welded together! I need to make some legs for the CC to rest on the frame then time make the door frame and box in the flat doors and round up some sheets of metal for the reverse flow plate.

[Chromeski]

Coming along nicely, you don't waste time

[TTsOldIron]

The smoker got legs today so it now stands on its own!

[Big T]

Nice work

[TTsOldIron]

The firebox intake openings got cut out and made some frames out of some angle iron that the damper doors will attach to.

[towtruck]

Looking good!

[ajfoxy]

Coming along very nicely!

[TTsOldIron]

Well it’s a reverse flow smoker now. Got the baffle plate in and added a heat definition plate above the firebox opening to keep a hot spot from happening and preserve the baffle plate at that end.

[TTsOldIron]

Got the frame for the doors built today. The square. Doors are gonna be a nice option.

[Big T]

They'll save a lot of wear and tear on your shoulders over the long run.

[towtruck]

Looks good.

[TTsOldIron]

Question about shelf spacing. How many inches is recommended between shelves in the smoker? There is 20” of height and I want to get as many shelves as I can but I don’t want to affect performance of the smoker by adding too many or having them too close that I cant get certain cuts of meat to fit or cook efficiently. Also, does the top shelf get too hot if it is 3-4 inches from the top of the CC? I have never used a big pit like this so any advice is much appreciated. Cheers!

[Dirtytires]

Bigger problem is the top shelf gets really small and useless if it’s only 3-4 inches down. Square doors help a bunch but still pretty small. Unless you are just cooking ribs/chicken pieces, I would think 3 shelves would fit nice. That leaves room for shoulders and whole chickens as well. I also like to be able to adjust meat on racks without constantly sliding them out.

Four is definately possible but you would be pretty cramped in my opinion. Could always put extra quides in and build another shelf if you needed.

My bottom rack surface is 5 inches above the bp and I have 5 inches of air space between my 2 shelves leaving about 6 inches from top shelf surface to top of cc. Don’t forget the shelf itself takes up an inch.

And yes, top shelf is definitely hotter. I don’t use mine unless I need it and quite often take it out altogether.

[TTsOldIron]

Thanks for your input Dirtytires! That helps me out a bunch.

[TTsOldIron]

So I got the end capped off and am planning on using a 6” pipe I have for my chimney but I am planning on making it a dual exhaust partly so the chimney isn’t so high and also for the cool factor. Is there any reason that the dual chimneys would be a problem in performance?

[towtruck]

So I got the end capped off and am planning on using a 6” pipe I have for my chimney but I am planning on making it a dual exhaust partly so the chimney isn’t so high and also for the cool factor. Is there any reason that the dual chimneys would be a problem in performance?

As long as one does not rob all the air flow and create a cold spot two stacks should be okay.....but I am far from the one with the answers on this so don't take my word as gospel

Looks good by the way..

[Big T]

just mount them side by side and they'll work fine.

[TTsOldIron]

Today the smoker got dual exhaust!

[TTsOldIron]

[Big T]