my smokers

BamsBBQ

BamsBBQ

Ni pedo
someone emailed me and wanted to know what smokers i have...

here is a pic of a newer version of the one i have... masterbuilt 7 n 1 smoker

7in1.png


my friend made this one.... UDS (ugly drum smoker)

udspics003xn3.jpg


and we are building a clone of this one in the next couple of weeks

48deluxf.jpg
 
For my next smoker I'm considering the 6 rack Bradley Digital Smoker. I like the fact it does cold smoking also.
 
PanchoHambre said:
do you really want to be hated?


please post pics if you build it!
Click to expand...

i just found a 320 gallon propane tank today...build will start in about 3 weeks i think

here is the actual smoker we are modelling it after..this is my friends Q'er

IMG_1773atl.jpg
 
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OK - I understand the firebox, bottom right, I understand the drum. What are the columns above the firebox?

Just learnin here.

AC
 
OK, If you do not mind, please continue my education.

Since the chimeny is on the same side of the drum as the firebox, I assume that you have a plate in the bottom part of the drum to make the smoke travel the length of the drum, wrap and come back across the drum. Is there a way to caluclate th size of the opening in that plate or is is trial nad error?

Thank You very much for the help.

Also could you please tell me what cold smoking is?

Thank You again.

AC
 
lets take this apart one at a time..lol


Adillo303 said:
OK, If you do not mind, please continue my education.
Click to expand...

no i dont mind helping out at all

Adillo303 said:
Since the chimeny is on the same side of the drum as the firebox, I assume that you have a plate in the bottom part of the drum to make the smoke travel the length of the drum, wrap and come back across the drum.
Click to expand...
yes there it is...it is called a reverse flow smoker...Heat and smoke travel from the firebox into the cooker - but do
not go directtly into the cooking chamber. The heat and smoke
go under a steel plate inserted in the lower part of the cookers,
then circulate into the cooking chamber traveling under and over
the food racks and up the smoke stack.




Adillo303 said:
Is there a way to caluclate th size of the opening in that plate or is is trial nad error?
Click to expand...

i believe there is a theory but i can think of it off hand... we are just taking the exact measurements of a different smoker already build

Adillo303 said:
Thank You very much for the help.

Also could you please tell me what cold smoking is?

Thank You again.?\
Click to expand...
your quite welcome... cold smoking is a flavor enhancer...bacon,ham etc...Smokehouse temperatures for cold smoking should be maintained below 100 °F (38 °C). In this temperature range, foods take on a rich, smokey flavor, develop a deep mahogany color, and tend to retain a relatively moist texture. They are not cooked as a result of the smoking process, however.
 
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BamsBBQ said:
i believe there is a theory (to stack sizing) but i can think of it off hand... we are just taking the exact measurements of a different smoker already build
Click to expand...

In my (damned) limited experience it doesn't take much of a stack to create a draft.

Curiosity has me wondering what the stack temp is. Sizzle spit hot, touch for a second hot, ?
 
Nice smokers! I would have to get a small one, very limited space on the patio and certainly no where to park the big one!!
 
Wart said:
In my (damned) limited experience it doesn't take much of a stack to create a draft.

Curiosity has me wondering what the stack temp is. Sizzle spit hot, touch for a second hot, ?
Click to expand...

hell yah its hot..lol

there is a theory on how big your stack needs to be...length(height) and diameter... i know i am wrong but your intake(the steel plate opening) must be at least 3 times larger than your smoke stacks diameter..

that is the theory but i am most likely wrong with the exact measurements
 
BamsBBQ said:
hell yah its hot..lol
Click to expand...

I didn't know how much heat would be in the gases after traveling the length of the chamber twice.

Well, I never watched or studied that size and type of smoker in operation. I can learn alot from just watching.
 
Well, here is what I am thinking.

I habe a smoker, char Broil, or something like that. It is a drum with a firebox on the side. There are 2 problems with it. First the frame that holds the drum up is very flimsey, as in falling apart. Secod smoke enters travels diagonally across the drum and out the stack. the meat, etc. right by the firebox gets morer temperature and cooks smokier and faster than the meat on the end, shich may not even cook without a lot of opening up and rotating.

I have a welder, I can weld. The thought is to put a plate in the drum, and move the stack to the other end of the drum, by the firebox. Making a new hole, closing the old hole is not a problem. the only unknown is the opening at the end of the plate inside the drum. It is for that reason that I asked the question.

AC
 
or before you do that u could try the modifications for a char broil.... put a tuning plate in it...etc etc... just type in silver smoker mods

here is a reverse flow mod for you

http://users.wbsnet.org/n0yk/charbroil silver.htm

and all the mods you could want for your smoker

http://smokermods.com/

Adillo303 said:
Well, here is what I am thinking.

I habe a smoker, char Broil, or something like that. It is a drum with a firebox on the side. There are 2 problems with it. First the frame that holds the drum up is very flimsey, as in falling apart. Secod smoke enters travels diagonally across the drum and out the stack. the meat, etc. right by the firebox gets morer temperature and cooks smokier and faster than the meat on the end, shich may not even cook without a lot of opening up and rotating.

I have a welder, I can weld. The thought is to put a plate in the drum, and move the stack to the other end of the drum, by the firebox. Making a new hole, closing the old hole is not a problem. the only unknown is the opening at the end of the plate inside the drum. It is for that reason that I asked the question.

AC
Click to expand...
 
BamsBBQ said:
or before you do that u could try the modifications for a char broil.... put a tuning plate in it...etc etc... just type in silver smoker mods

here is a reverse flow mod for you

http://users.wbsnet.org/n0yk/charbroil silver.htm

and all the mods you could want for your smoker

http://smokermods.com/
Click to expand...

I've got a neighbor that is a steel worker and have thought about asking the guy if he would do this for me. My Chargriller is sort of a pain to keep the temp up. I have to constantly stand over it to keep the temp consistent. There is no such thing as set it and forget it with my smoker. Modifying it with disposable tin trays (baffle and plates along the bottom to evenly distribute the smoke) has helped but a reverse flow deal would be the ideal....
 
BamsBBQ said:
i just found a 320 gallon propane tank today...build will start in about 3 weeks i think
Click to expand...

Be careful cutting on that thing. make sure you get a good airflow through it before starting. Probably not enough vapor left in it to cause a problem but better safe than sorry.

What about the odor they add to the propane? Seems like it clings to everything it is around. Will it cook out of the interior?
 
jim_slagle said:
Be careful cutting on that thing. make sure you get a good airflow through it before starting. Probably not enough vapor left in it to cause a problem but better safe than sorry.

What about the odor they add to the propane? Seems like it clings to everything it is around. Will it cook out of the interior?
Click to expand...

we are going to fill it with water...let it sit for a bit...drain...fill again.... let it sit...drain... and possible fill it again so that it freezes and then cut it...no gas in ice.... is the theory

once it is open... you just have to set a fire inside of it to get rid of the smell...burn...sandblast.. season ....
 
BamsBBQ said:
once it is open... you just have to set a fire inside of it to get rid of the smell...burn...sandblast.. season ....
Click to expand...

sounds like you have experience!

What's that they say, "Been there, done that, got the t-shirt!":yum:
 
here's another design for you to consider -
 

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BamsBBQ said:
we are going to fill it with water...let it sit for a bit...drain...fill again.... let it sit...drain... and possible fill it again so that it freezes and then cut it...no gas in ice.... is the theory
Click to expand...

After a tank has been in use for a while ethyl mercaptan (odorant) settles out and pools in the bottom of the tank. Ethyl is oily and likes sticking to things like metal and skin. The older the tank the worse it is.

When the tank is filled with water the first thing out of the fill hole when the tank is full is Ethyl. Be ready. If it gets on cloths might as well throw them away. Bleach somewhat neutralizes Ethyl. Somewhat. Be ready to bleach the ground/pavement/concrete under the tank.

Completely filling with water and draining is considered enough to make the tank safe for welding and cutting. I cut up a 240 to use as a burning barrel, yes, my ass was puckered when I tripped the Ox lever on the torch.

An added safety measure would be to purge the tank with an inert gas, welding shield gas or a CO2 fire extinguisher. Run a tube to the bottom of the tank and let the gas slowly fill the tank.


I don't think you want to fill with water and let it freeze. Link:

In any case, water expands strongly when it freezes, and whether it is
114,000 psi, or 100,000 psi or even 50,000 psi, it can burst pipes and
disrupt foundations.

May find a ruptured tank.
once it is open... you just have to set a fire inside of it to get rid of the smell...burn...sandblast.. season ....
Click to expand...
Yep, easiest way to get rid of the stink is a burn out.

Ethyl 'soaks' into metal. Fact, when a tank is first put into service there is a purging protocol followed to prevent odorant fade.
 
thanks Wart... we had planned on purging the tank as well... my theory is that gas is lighter than water...fill tank with water, gas rises

i have a bunch of buddies that have cut into propane tanks and yes i know the dangers... that is why i am getting my cousins husband to do it..i will be down at the bar having a drink, if i here a BOOM then i will stay there and keep drinking one for him.....lmfao:yum::yum:
 
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