McBroom’s over n under smoker build

McBroom · Post by **McBroom** » March 12th, 2019, 5:03 pm

I like that. Maybe I can condense that down some. I may try to add another air inlet to the other side the same size. 2x2”

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Post by **Big T** » March 12th, 2019, 7:34 pm

Just be sure to keep your intake low on the FB so that the air has to be drawn over/through your coal bed. If it's too high then it could suck cold air over the heat and into the CC which could cause some temp issues.

McBroom · Post by **McBroom** » March 12th, 2019, 8:25 pm

Will do Big T

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

McBroom · Post by **McBroom** » March 14th, 2019, 6:31 pm

I hope I fixed the problem today... I added a 2nd air inlet on the left side of the fb. It’s the same size and shape as the 1st one on the right.

The true actual measurement is 1.75”x1.75” opening on both inlets I used 2.5”x2.5” sq tube and put a adjustable door which I think is where the reduced measurements come from. The id of the tube is 2.25”
So in the nutshell it was choked down with not enough air.

Thank you to the experts for helping everyone of us build awesome cookers and give us the ability to make great BBQ

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Post by **Big T** » March 14th, 2019, 10:00 pm

Dirtytires · Post by **Dirtytires** » March 15th, 2019, 11:41 am

The think about air take Ismail you can close it down if too big but it will choke out a fire pretty quick if too small.

Nice improvement...interested to see how it cooks.

I realize you just welded the new vent but did you loose all that paint on the first cook?

McBroom · Post by **McBroom** » March 15th, 2019, 5:32 pm

Yes all the paint burned off on the initial seasoning fire. I had if loaded full of pecan and a few sticks of oak.

I now have a problem getting the cook chamber above 220*. No matter what I use in the firebox. Charcoal and pecan wood it give off plenty of smoke but low in the heat department.
Thoughts...
I’m really thinking now that I need to add a couple of more heat tubes and then use some header heat wrap on the pipes. Maybe that will move more heat into the cook chamber.
Thoughts and ideas please.

My daughters gender reveal party is next weekend the 24th.
I really need this thing to run good.
She’s wanting me to cook chicken(bone in)
and sausage

Post by **Big T** » March 15th, 2019, 10:27 pm

I looked back through your build pictures and it looks like you may need to open the gap on your " flame arrester ". This style cooker shouldn't struggle to get the temps up, it's normally harder to keep the temps down. I'm not sure how easy it is to increase the gap but I wouldn't go to extreme on your first adjustment, I'd ease my way up, see what happens and go from there. I don't think you need an overhaul just a few minor tweeks.

Dirtytires · Post by **Dirtytires** » March 15th, 2019, 11:14 pm

Paint is hard to get to stick to a firebox and it totally is a bummer to put all the work into it and have it fail. In the spirit of helping others to prevent the same fate, maybe a quick post of your procedure (any metal prep, what type primer and what type of top coat) would be of great interest to the group. We get a lot of pretty paint pictures but fewer after the fact results.

Concerning your heat transfer tube, it looks like you used 2 pipes and then put a plate on front and back. What is your total, unobstructed opening measured at the smallest point? Can’t tell if you split the pipes, or kept them whole.

McBroom · Post by **McBroom** » March 16th, 2019, 8:35 am

Dirtytires wrote:Paint is hard to get to stick to a firebox and it totally is a bummer to put all the work into it and have it fail. In the spirit of helping others to prevent the same fate, maybe a quick post of your procedure (any metal prep, what type primer and what type of top coat) would be of great interest to the group. We get a lot of pretty paint pictures but fewer after the fact results.

Concerning your heat transfer tube, it looks like you used 2 pipes and then put a plate on front and back. What is your total, unobstructed opening measured at the smallest point? Can’t tell if you split the pipes, or kept them whole.

I split the 2.25” pipe and put a 4x5” plate on each side.
I’ll do a more in-depth step by step on this build.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

McBroom · Post by **McBroom** » March 16th, 2019, 8:39 am

I knew I should’ve taken more pictures of each step I took.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

McBroom · Post by **McBroom** » March 16th, 2019, 8:43 am

Bit T I sent you a pm

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

towtruck · Post by **towtruck** » March 16th, 2019, 10:58 am

Looking at it I would raise the charcoal basket up above your air intakes. Your currently feeding the fire from the top and that is not ideal as the draft will pull the air up and out before it has a chance to feed the fire....the result is a fire that dwindles out.

McBroom · Post by **McBroom** » March 16th, 2019, 1:48 pm

Ok here’s the current mod to get the heat up.
1st thing was drilling 2 3” holes in the flame plate.

Next I welded in a piece of 1x2x6”

Next is a 6x6x1/4” plate.

I welded it in diagonally to help with flames and grease dripping’s.
I loaded the coal basket with as much Kingsford charcoal it would hold.

20 min later the cook chamber is 300*
Another 10 min it’s up to 350*

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

McBroom · Post by **McBroom** » March 16th, 2019, 1:50 pm

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Diggerg · Post by **Diggerg** » March 16th, 2019, 2:18 pm

Dirtytires · Post by **Dirtytires** » March 16th, 2019, 3:38 pm

Now you went too far in my opinion. I do t like to cook that hot. I might suggest you block it back off some till you are close to your favorite cook temp. You are not looking for a whole lot of restriction but you do need some heat controll.

Looking good.....

McBroom · Post by **McBroom** » March 16th, 2019, 6:53 pm

Alright time for the update.
Once I got the the mod made and got the firebox hot it maintained temps from 275-400* and held a steady 350 for over 4 hrs.
I’m happy with the new mods I made today with the advice from @Big T & @Tjam9 and with an abundance of help from @dirty tires.
I promise the Qview coming tomorrow afternoon.
I’m gonna put a pork loin rubbed down with some
Pit Boss pork seasonings.

Thank you everyone for your help with the build.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

McBroom · Post by **McBroom** » March 16th, 2019, 6:56 pm

Dirtytires wrote:Now you went too far in my opinion. I do t like to cook that hot. I might suggest you block it back off some till you are close to your favorite cook temp. You are not looking for a whole lot of restriction but you do need some heat controll.

Looking good.....

I’ve got lots of room for temp adjustments. That was running wide open with as much pecan wood as I could stuff in it. I think it’s completely done now.
I really appreciate all your help

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Post by **Big T** » March 16th, 2019, 9:25 pm

I'm glad to hear that you got it figured out and didn't have to do a complete rebuild.

McBroom · Post by **McBroom** » March 16th, 2019, 9:28 pm

Big T wrote: I'm glad to hear that you got it figured out and didn't have to do a complete rebuild.

Me too. That would’ve been a lot of work headed to the scrap yard and a new adventure started. I’m glad it finally came together.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Dirtytires · Post by **Dirtytires** » March 17th, 2019, 12:26 pm

Every new pit needs a few adjustments...

McBroom · Post by **McBroom** » March 17th, 2019, 6:43 pm

I think I got it figured out.

As promised the almighty Qview.

2 pork loins and 3 baked potatoes

Taste was great but I think I left them in a little bit too long they were a little bit dry not real bad though.
@Czar I hope you like the pics.
Later this week I’m gonna do some chicken so I’m asking advice for techniques and best way to keep it juicy.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

Dirtytires · Post by **Dirtytires** » March 17th, 2019, 9:34 pm

Temp controll is important on chicken. I cook mine a bit warmer than beef at 275. Use a probe thermometer and pull it as soon as it’s done...I pull at 160-165.

If it’s a whole bird, highly recommend halving or spatchcocking it....will cook more evenly and faster which helps retain the juices.

McBroom · Post by **McBroom** » March 18th, 2019, 2:07 am

Dirtytires wrote:Temp controll is important on chicken. I cook mine a bit warmer than beef at 275. Use a probe thermometer and pull it as soon as it’s done...I pull at 160-165.

If it’s a whole bird, highly recommend halving or spatchcocking it....will cook more evenly and faster which helps retain the juices.

What’s spatchcocking??

I mostly do beef and pork when I’m smoking meats.
I can do a killer brisket or ham.

I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

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