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Another Project started
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jefnmichele
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Joined: 26 Jan 2010
Posts: 41

PostPosted: Feb 14 2010    Post subject: Another Project started Reply with quote

Well, I have had the tank for a few weeks, and after alot of discussion and debate, my 5 kids finally gave me a few hours to get started on this. Its 42 x 96, will have a 36 inch square fire box, down the road atleast two sets of racks, dual stacks, dual air inlets that i will tie together with a rod so that I can adjust both from either side, and main drain, and I just bought a new trailer to drag it around with...



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pigalicous
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Joined: 19 Jan 2010
Posts: 82

PostPosted: Feb 14 2010    Post subject: Reply with quote

That will be one big ol' smoker Smile Its nice seeing ppl build something they can be proud of and feed the family too.
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Jon D. Q.
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Joined: 12 Nov 2008
Posts: 404
Location: Middle Tennessee

PostPosted: Feb 14 2010    Post subject: Reply with quote

Congratulations on your start. 42" diameter is a large tank. I look forward to following your build.
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pigalicous
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Joined: 19 Jan 2010
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PostPosted: Feb 14 2010    Post subject: Reply with quote

Ya should be able too smoke the whole herd with that one lol
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jefnmichele
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Joined: 26 Jan 2010
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PostPosted: Feb 15 2010    Post subject: Reply with quote

A friend told me to put one big door on the other end. Just open it and walk the pig in...
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killswitch505
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Joined: 05 Apr 2009
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PostPosted: Feb 15 2010    Post subject: Reply with quote

I donít know about walking the pig in youíll most likely have to drag him in
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jefnmichele
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Joined: 26 Jan 2010
Posts: 41

PostPosted: Feb 16 2010    Post subject: Reply with quote

Looking for some opinions. Its a big cooker, reverse flow? Plates? Insulate the bottom? Want to use primarily hard lump charcoal, cause the pacific northwest has nothing for wood.

3/16 steel so its going to be a little prone to the weather, but wont take as long to reheat. Going to keep a couple insulating blankets for the top when its cool at night.

I dont have an unlimited budget, but I got lots of knowledge of systems and controls. Its 96 inches long, 4 thermometers? Wondering why no one has added fans to the inside of the fire box to circulate the heat, like a convection oven ? Also considering a drip humidifier, something that can be filled from the outside to keep the moisture up.

Any ideas, or opinions will be welcome

Adv(thanks)ance
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bud-wie-ser
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Joined: 30 Aug 2009
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Location: Utah

PostPosted: Feb 16 2010    Post subject: Reply with quote

I have tried running my 55 gallon drum smoker using just charcoal. I think you will be hard pressed to get enough heat to get that big tank up to temp with it.
Using wood on the other hand, I can get mine as hot as I want it to go.
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jefnmichele
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Joined: 26 Jan 2010
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PostPosted: Feb 16 2010    Post subject: Reply with quote

Have you tried lump charcoal? I used to make it and bag it as a kid. It is almost pure carbon. Burns hot and long.
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purplewg
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Joined: 27 Jun 2008
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Location: Florida

PostPosted: Feb 16 2010    Post subject: Reply with quote

You will need a logging truck to haul you wood around with you too. lol

Good luck with you build and I look forward to see more pics.
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watchado
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Joined: 16 Jan 2009
Posts: 207
Location: Oklahoma

PostPosted: Feb 16 2010    Post subject: Reply with quote

I'm thinking you might need to look into a propane setup like the D-BURNER http://gassmoker.com/d-burner.htm. I can see it taking lots of lump to keep her going even "if" you can get it up to temp. And if woods is not readily available in your area this is sure an economical solution.
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Kenz51
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Joined: 24 Sep 2009
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Location: Denton Tx.

PostPosted: Feb 16 2010    Post subject: Reply with quote

killswitch505 wrote:
I donít know about walking the pig in youíll most likely have to drag him in


Ha! Kicking and screaming! lol! Wink
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jefnmichele
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Joined: 26 Jan 2010
Posts: 41

PostPosted: Feb 17 2010    Post subject: Reply with quote

Got me thinking that I should trim the tank down by maybe two feet? Make it 6 ft long instead of the 8 it is now.

I want to use it in competition so propane is not an option.

I would leave the fire box sized for the 8 ft chamber

thoughts?
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jefnmichele
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Joined: 26 Jan 2010
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PostPosted: Feb 21 2010    Post subject: Reply with quote

Trimmed the tank and the trailer today. 456 gallon now. End cap welded back on about 70 percent. Ran out of time.


Last edited by jefnmichele on Feb 21 2010; edited 1 time in total
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Jon D. Q.
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Joined: 12 Nov 2008
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Location: Middle Tennessee

PostPosted: Feb 21 2010    Post subject: Reply with quote

If you are serious about running this thing on lump I would recommend a reverse flow design with the firebox under the pit using the RV plate as the top of the firebox. A heated exhaust chamber would help you also as you probably do not want to run as many cubic feet per minute of airflow through this thing as you would if it was a stick burner.I would also recommend a 4 cooking grate setup in this size chamber also. You said you wanted to compete with it and most that I see post seem to prefer different temp options for various meats and as conditions and time frames dictate. You would probably have a 25 to 35 degree variation from top to bottom grate and other options in between. Just my 2 cents worth . Good luck to you however you proceed.
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messerist
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Joined: 27 Nov 2009
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Location: Faribault Minnesota

PostPosted: Feb 21 2010    Post subject: Reply with quote

Sounds like you are limited to coniferous trees up in your neck of the woods. I remember as a kid living in Port Angeles that all there were around us were "Christmas trees." My curiosity is "what fuel options does one have when limited to only soft woods?" Hope that someone who is in the same boat as you can give some good advice. The cooker looks "ginormous!" Good luck with your project and I look forward to watching it progress. Very Happy
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jefnmichele
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Joined: 26 Jan 2010
Posts: 41

PostPosted: Feb 21 2010    Post subject: Reply with quote

Jon: My thoughts are to run this "pig" on lump as a base, and use sticks to bump the extra heat I need to maintain temp and smoke. Since I originally sized the firebox for the 8 ft tank, my current plan is to angle the FB lid so that all the heat goes into the smoker not through the lid of the FB. I have to use tuning plates to get the heat through the thing, and spread it evenly. Multiple racks are for sure going in. I personally like to cook everything around 225. I know alot of guys turn out brisket in 5 hours or so at 375-400, i have no desire. If I want a brisket done in 5 hours, the wife can use her fancy oven thing.

Also been trying to think of a way to use pine, for heat, but not let any of the smoke into the chamber. My thinking is, to use the traditional fire box for most of my smoke and some heat, and then use an additional side fire box to heat an exchanger exhaust running through the bottom of the chamber. I have more pine than I can use, but I cant cook with it.
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Jon D. Q.
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Joined: 12 Nov 2008
Posts: 404
Location: Middle Tennessee

PostPosted: Feb 22 2010    Post subject: Reply with quote

I have always loved the slanted top on offset fireboxes and yours is a great application for it's use. I am of course subject to being wrong but my first thought on the over sized firebox is that it may be counter productive for you but insulating your firebox no matter it's dimensions would be a definate plus.Good luck to you as you go forward.
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daddywoofdawg
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Joined: 22 Jul 2008
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Location: Starkweather,ND

PostPosted: Feb 22 2010    Post subject: Reply with quote

jefnmichele wrote:
Want to use primarily hard lump charcoal, cause the pacific northwest has nothing for wood.

Your Joking right?some of the best smoking woods are up there!you have maple,alder,apple,cherry to name a few!
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day_trippr
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Joined: 08 May 2009
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Location: Stow, MA

PostPosted: Feb 22 2010    Post subject: Reply with quote

daddywoofdawg wrote:
jefnmichele wrote:
Want to use primarily hard lump charcoal, cause the pacific northwest has nothing for wood.

Your Joking right?some of the best smoking woods are up there!you have maple,alder,apple,cherry to name a few!


In fairness to Jeff - or is it Michelle? Wink there are areas on the Olympic Peninsula that are virtually mono-culture when it comes to trees. Nothing but evergreens for as far as you can see...

Cheers
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