First build questions

[JuanC]

So I plan on building an offset smoker using 20”x3/8 pipe. 42” chamber and 20” firebox. Squiggle already introduced me to the pit calculators at the top and that helped out tremendously. I just have a few more questions. What size door flange thickness for the chamber? Firebox? What size square tubing to use for frame? Would 3/4”x1/8” square tube with #9 flat expanded metal work for cooking grates?

[Dirtytires]

I used 2x0.25 strap for around my cook chamber. My firebox is double walled and insulated but the Inner wall is 0.25 plate and I've had no problems with it. I wouldn't go any thinner especially if you live in a high moisture area. My stand is 1.5 x 0.625 (I think) as it just looks right. You are right on track for the racks. I used 1x1 but mine are longer. You would be fine with either.

Anything else? You seem to be off to a good start.

[Squiggle]

glad to help!

[Rodcrafter]

I know DT said 1/4” strap for the door but I have to say that 2”x1/4” is really hard to get rounded if the person doing it doesn’t have a set of rolls. I have used 1-1/2”x 1/8” flat bar. But the FB door could be framed with angle iron of 2 different sizes. And that works well. It comes down to personal choice, that is truly custom.


Making memories!

[JuanC]

I know DT said 1/4” strap for the door but I have to say that 2”x1/4” is really hard to get rounded if the person doing it doesn’t have a set of rolls. I have used 1-1/2”x 1/8” flat bar. But the FB door could be framed with angle iron of 2 different sizes. And that works well. It comes down to personal choice, that is truly custom.


Making memories!

Cool, I was thinking of going 1 1/4”x3/16” flat bar for the cc and fb. Is there a technical reason not to go above 115% on the firebox calculator? I see builders like gator/lsg building with oversized fb and they have a great reputation. Just trying to understand the technical side of it.

[Rodcrafter]

I don’t know about “gator/lag but the point is the air flow balancing. The BTU answer would come from Frank. I just see what a sweet smoker to operate looks like when you have built it according to the calculator. Its nice to throw a stick or two in the FB and know what the smoker is going to do.


Making memories!

[Big T]

[Frank_Cox]

I don’t know about “gator/lag but the point is the air flow balancing. The BTU answer would come from Frank. I just see what a sweet smoker to operate looks like when you have built it according to the calculator. Its nice to throw a stick or two in the FB and know what the smoker is going to do.


Making memories!

well, so in an interest of not typing all that again hahaha...
here's a link to the current thread on this topic...
viewtopic.php?f=11&t=6345#p94909

[Frank_Cox]

LOL, I just checked out that thread again.... wow, that is some typing....

[ajfoxy]

Yep, some typing indeed. But an excellent summation. You should make a sticky of that and keep it for future reference when someone asks. Save having to type it out again...

[Big T]

[JuanC]

For the rack rails I’m thinking of going with 1”x3/16” angle iron. Would that be strong enough to hold the racks loaded with meat?

[JuanC]

Just bought all my materials. Quick question tho. Is a baffle plate needed? How do I go about it? How much room between baffle/tuning plates and food rack?

[Big T]

You could use tuning plates since you're building a traditional offset. They should be 2''-6'' below the bottom rack. You could weld a piece of angle down the front and back of the CC so the tuning plates could set on them. The plates are usually about 6'' wide with the first one right against the end of the CC above the throat and then about 1/2''-3/4'' apart about 3/4 the length of the CC. You'll have to move them around until you get it dialed in like you want it. I believe the 3/16'' angle should be fine for the rack slides.

[Squiggle]

[Rodcrafter]

Yeah that


Making memories!