Yea, I've been watching how far the grease travels real close. My fire baskets are a foot or more from the ends where the grease drips but I know all it will take is for that stuff to travel under the basket and we will have an issue. Cutting the channels will help it to not run out the cc doors and I have to find pans that are 7" wide. I'm running a bead of silicone around the underside of the fb/cc openings to help the grease drip better and not flow down the sides. Those brats and bacon really let go of the grease so that was a good test to see what needs done next.Dirtytires wrote: ↑October 21st, 2018, 11:48 amBe careful with grease In The firebox. You are long enough so it’s probably not an issue but grease fires are bad.
For the drip pans, might i suggest a few stainless steel restraint pans. They come in many sizes and depths and are pretty inexpensive.
The doors are on the very ends and you can reach the latches from the end very easy....fully open the red latch handles clear the tool box by 3/4"...I will get more pics up later. The main smoker body is 1/2" the doors are 1/4" and only 8"x12" in size. If you look at previous photos when I built the dividers you can see inside one half of the cook chamber and near the front you will see the slot from fb to cc. I have to run to town when I get back I will post better shots and explain each one. The main body of the smoker only has two openings...the intake and exhaust....no big door. The racks slide in from the ends as do the charcoal baskets. The intake and exhaust are split so you run each side of the smoker independently. The racks have to be pulled out in order to load and unload the meat. Under the cc/fb openings sits a grease pan to catch drips. It's completely different than any other smoker....and it works!AndrewPalmer71 wrote: ↑October 22nd, 2018, 5:32 amIs the smoker door heavy? I recall you said it was heavy walled steel tubing. Also, where is the handle for opening the smoker door? I ask all this because it seems you will have to stretch to reach over the toolbox to open the smoker door. Also I'd really like to see the inside of the smoker, the firebox to cc opening, racks, etc. Very interesting build, not enough pics. [emoji1]
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That's it for adding stuff....other than a paper towel holder and a foil holder.
I scooped it out then tipped the trailer up and flushed it all out the back. Ash sucks up and holds water like a sponge....it's the bbq killer! So far I have been able to flush out the smoker while hot too.Dirtytires wrote: ↑October 28th, 2018, 11:30 pmKeep the ash cleaned out and it will never rust from the inside.
Keep paint on it and it will never rust from the outside.
Thanks!
Yeah, I could do that or swap for a lighter spring pack. This old set has an odd ball center to center on the hangers though so finding another set of springs with a 27" eye to eye might proof difficult. I'm oiling them up and calling it good. There is about 1000 lbs on there so it should smooth out.....and catching a little air now and then should not hurt thingsDirtytires wrote: ↑November 3rd, 2018, 10:32 pmI’m sure you know this but you can always disassemble the spring pack and take a leaf out to soften it up. Granted it will decrease your capacity some.