120 stubby RF

[Dune33]

Hey all, great website,

I'm building a 120 gallons RF, I couldn't stand the LP smell any longer so the burn out (wish I had done this first) making some progress, maybe can burn it next week, was hoping to do turkeys for thanksgiving but that wont happen,

I have done a search and I have only found a couple of 120 stand up tanks used so I hope this will work, I have been using the calculator,

thanks
Dune

[Dune33]

full on shot

[Dune33]

today I installed the smoke stack and I have not caped off the bottom I was wondering if I should make so I could open the bottom of the stack to introduce some air just like a draft inducer just like some older heating devices?

it wouldn't be difficult just wondering what you all think?

thanks
Dune

[Dirtytires]

Not really seeing a need for it....I’d say close it off. You want it to draft off the firebox and pull air thru the cook chamber. Adding a damper will bypass all that and screw up the airflow.

[Big T]

If you've been using the pit calculator then it'll work great.

[Dune33]

finished the door today

[Dune33]

working on the racks

[Big T]

[towtruck]

Looking good.

[Dune33]

ok made two grates today and I'm thinking about the location for temp. gauge or two? I have marked the grate location with the green tape I was thinking above the middle grate what do you guys think, also with the short and stubby CC do I need two gauges?
what brand gauges should I buy?

is their something that can help with a counterweight for the door?

thanks
Dune

[mp4]

I think one is good...2 is terrific.

Truthfully though...mine are mostly decorative, I use a digital probe placed in the middle of the cook chamber. I can't remember the brand of mine, but they are adjustable so you can check them and tweak them if needed in the future. There are also some quality ones available at www.BBQsmokersupply.com I have one in my gravity feed and it's a quality temp probe for sure.

I would locate it just below the 2nd rack so it doesn't interfere with anything on the rack.

[Dirtytires]

I’m betting that door is fairly heavy just because it is so long top to bottom. I would put a counter-weight on it. You could lay with what looks best but you might get away with a single arm on it.

Ditto on the thermometers...I was silly and put three on mine. Left and right for bottom rack and center for top rack. Only use them for reference. If firebox side is hotter than I am building heat, if gap is hotter it’s time to throw a new log on. I cook with a couple of nice remote probes that run the temps to my iPad. If it were me, I would want to know temps a few inches above bottom rack and a few inches above top rack. You could guess on middle rack and be close enough.

You can spend big money on them...decide if they are usefull or decorations before you waste $60 a piece like I did.

[Dune33]

counterweight installed

[Dune33]

built the burn basket and installed the counterweight this weekend, next step is to relocate the wheels back to get some more weight on the hitch

Dune

[Dirtytires]

Nice work in the basket...

[Big T]

[Dune33]

We had 40 today so I added some charcoal to the basket and fired her up, added some oak splits and we were off, I fed her more oak and the temps climbed 250, I started playing with the dampers and I like the results, I didn't make a giant fire but it seem I can control the temps and I really like the way that nothing changes fast, kind of like a big ship slow and steady, keep in mind this is all new to me, coming from a Webber grill to this!

I still need to gasket the doors that should help with the temp control

so I have questions

1. I see a lot of references to 275 degrees witch she went to and I can maintain, what would be the max temp I would need? the reason I ask is I'm trying to decide if I want to insulate the firebox, because of our cold winters and limited daylight I'm not sure how much smoking I will do during the winter,

2. next as for fuel, Oak is plentiful hear and I can get some fruit wood (apple) I know its a personnel preference but once the temp is up what would the percentage of charcoal to wood be?

now I cant wait to season and cook maybe next weekend

thanks for all the help
zdune

[towtruck]

275 is okay but adding food in the cc will require even more heat to get to the 275 number. My tube smoker would hold 250 empty for 6 hours.....loaded with food all that went out the window and I can get two+ hours now because I have to let the coals get hotter to keep the cc at temp.

As for question number two I would think once up and running your just dropping a split or two of oak on the coals to keep it going.

Insulating the thing will benefit your temps.

[Big T]

Most guys cook in the 225-300 degree range so you should be fine.

[Dirtytires]

225-250 is always my goal....you are right at it.

I use lump charcoal only to ‘make’ my initial coal bed. I add splits (oak is great) often enough to maintain the temp and the coal bed. Wait too long to add splits and you loose the coals.

If you maintained 250 with your air temp at 40 degrees, think how much smaller your fire would need to be to maintain same temp in summer with days in the 90’s. An insulated firebox and air temp in the 90’s would mean you need half the heat you just made. With that said, I use an insulated firebox for safety reasons (don’t want bystanders getting burned) but my fire on a 120 degree summer day is excruciatingly difficult to keep small.

[Dune33]

so I finished the insulation of the FB today and did a test burn with 25 deg. today and less than an hour she was up to 300 so I'm ready to smoke something, I was thinking of chicken or pork, something simple and cheap, then in comes the guy from next door that has been keeping track of the build with a 10 pound prime rib roast, oh great, in the freezer for now maybe new years day, I just don't want to test the stubby on a expensive roast on the other hand it sounds like only about 4 hour cook? ideas? for the first one,

thanks
dune

[Dirtytires]

I like whole chicken for a first cook....spatchcock or half them and they are practically foolproof. Fairly short cook at around 4 hours. Next is a pork shoulder. Very forgiving on temp but can be 8-12 hours cook time.

I hate to see a fresh prime rib roast hit the freezer so might be tempted to try it if you are comfortable with temp management.

[Chromeski]

Don't think of it as an expensive roast. The neighbor bought it... that's cheaper than chicken

[ajfoxy]

Don't think of it as an expensive roast. The neighbor bought it... that's cheaper than chicken

That's gold.

[Dune33]

ya that's correct, but I still have to invite them and get an earful and that's priceless