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Old 06-18-2013, 08:06 PM   #2221
kirkster70 OP
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Originally Posted by JimVonBaden View Post
Why not remove 6+" of leg to get it down some of the 10" too high?

Jim
The legs are coming off - just waiting on casters.

After all is said and done, it will still sit 10" higher than I really want, but I can live with it.
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Old 06-18-2013, 08:07 PM   #2222
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Originally Posted by Zombie_Stomp View Post
You need the road sign, 'danger: men cooking'.

My neighbors already call me pyro.


They haven't seen nothin' yet.
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Old 06-18-2013, 08:09 PM   #2223
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Originally Posted by Toolferone View Post
Way to cool! I just spent many hours of several days reading and really enjoying this thread. I took a couple stick welding classes about 20 years ago. That is the extent of my knowledge. I think what I liked best about this thread is watching your welding getting better each time. I could hear your excitement in your writing.

I am a passionate hobbyist woodworker. I got a great deal on a 12" tall x 24' long beam that I am making a trolley hoist out of. I have the trolley and the electric hoist. Next is to pour some footing for the verticals. The I-beam will be centered over my shop door, running back to the back wall.
Thanks!

Awesome! Sounds like you have a very nice shop! Post up some pics if you get a chance!

I would love to have a larger shop one day...but hate moving.
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Old 06-18-2013, 08:12 PM   #2224
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Dude that looks amazing!

I smoked a pork shoulder a few weeks ago on a cheap smoker i got from lowes. The pulled pork was by a long shot the best thing I have ever cooked (which isn't saying much) and the only effort involved was in refilling beers.

I don't know if you have ever smoked meat before but you are gonna love it and that machine is going to roast the shit out of some wonderful meat chunks. You can get a great shoulder for like 11 bucks at the 2 fat butchers in town


I started some ribs on June 1st in the morning but I didn't got to eat them. 2 hours before they were ready my son decided it was time to vacate his moms belly Heathy baby boy born that night at 10pm! I think he was after those ribs. They smelled so good.

Great imagination and ingenuity on the grill!
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Old 06-18-2013, 08:17 PM   #2225
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I built the shop. It is 32'w x 28'd. The ceiling is just under 11' around the edges and 15.5' in the center. I built the table and the bench to match the chairs she had.




Here is a link to my site if you get bored some night, have a look.
My woodworking website

Sorry for the hijack.
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Old 06-18-2013, 08:22 PM   #2226
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Originally Posted by Dwreker View Post
Dude that looks amazing!

I smoked a pork shoulder a few weeks ago on a cheap smoker i got from lowes. The pulled pork was by a long shot the best thing I have ever cooked (which isn't saying much) and the only effort involved was in refilling beers.

I don't know if you have ever smoked meat before but you are gonna love it and that machine is going to roast the shit out of some wonderful meat chunks. You can get a great shoulder for like 11 bucks at the 2 fat butchers in town





I started some ribs on June 1st in the morning but I didn't got to eat them. 2 hours before they were ready my son decided it was time to vacate his moms belly Heathy baby boy born that night at 10pm! I think he was after those ribs. They smelled so good.

Great imagination and ingenuity on the grill!

Thanks, David, and more importantly, CONGRATS on the BABY!!!!!!!!!!



You might have to show me how to use this when I get it wrapped up.
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Old 06-18-2013, 08:24 PM   #2227
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WOW!!!!!!!!!!! Hijack all you want! Beautiful craftsmanship!

Nice, nice, nice!!!!!!




Quote:
Originally Posted by Toolferone View Post
I built the shop. It is 32'w x 28'd. The ceiling is just under 11' around the edges and 15.5' in the center. I built the table and the bench to match the chairs she had.




Here is a link to my site if you get bored some night, have a look.
My woodworking website

Sorry for the hijack.
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Old 06-19-2013, 03:46 AM   #2228
josjor
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Originally Posted by kirkster70 View Post


I'm planning on putting a firebox on the back so it can be used as a smoker. It can also use charcoal under the front cooking surface.
Might be too late for you, but I would strongly recommend a side firebox over a rear one. Unless you offset the rear one by quite a distance, you run the risk of the cooking area getting too warm and then it changes from a smoker to an oven.

Put the firebox on one end and a chimney on the other. The draft will draw the smoke across the food and you can move the food around from the hot end to the cool end. Regulate temperature with dampers on the intake to the firebox and dampers on the chimney.
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listen mister, we didnt evolve porcelin shitters just so we could squat to take a shit, like monkeys.
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Old 06-20-2013, 07:37 AM   #2229
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Originally Posted by josjor View Post
Might be too late for you, but I would strongly recommend a side firebox over a rear one. Unless you offset the rear one by quite a distance, you run the risk of the cooking area getting too warm and then it changes from a smoker to an oven.

Put the firebox on one end and a chimney on the other. The draft will draw the smoke across the food and you can move the food around from the hot end to the cool end. Regulate temperature with dampers on the intake to the firebox and dampers on the chimney.
While you're probably right - I'll throw this question out. With the firebox on the bottom, won't it function much the same as a UDS Smoker? I would expect that if Kirk builds his fire small OR decides to use Charcoal in the firebox, that with appropriate venting top and bottom he should be able to regulate his fire quite evenly.

I may be talking out my ass - I bought a Traeger and am now an official cheater.
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Old 06-20-2013, 10:58 AM   #2230
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Originally Posted by C-Stain View Post
While you're probably right - I'll throw this question out. With the firebox on the bottom, won't it function much the same as a UDS Smoker? I would expect that if Kirk builds his fire small OR decides to use Charcoal in the firebox, that with appropriate venting top and bottom he should be able to regulate his fire quite evenly.

I may be talking out my ass - I bought a Traeger and am now an official cheater.
I theory, what you say is true. I've owned two vertical smokers and currently have two side firebox designs. I think the side firebox is a lot easier to control.
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listen mister, we didnt evolve porcelin shitters just so we could squat to take a shit, like monkeys.
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Old 06-20-2013, 12:41 PM   #2231
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I have intake dampers on the stove doors. I will make a central stack on the tank with an adjustable cap to control the smoke. I will also fabricate a damper at the 8" flue output on the back of the stove. If the tank is getting too much smoke or heat, I can crack open the rear damper on the stove and let it out.

That's the plan, anyway. I haven't a clue about smoking, but I think it will work. I'm sure it will take some trial and error. I will make some bitter hamburgers before I ruin any trout or salmon.
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Old 06-20-2013, 03:07 PM   #2232
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Nice work on the smoker.

That wood stove is a nice scrap yard find. I tell my wimminz friends when they chastize me for buying scrap metal that it is still cheaper than all the SHOES they buy!

I also have the 3M mask and filters. Amazing what those will take out of the air! When I'm plasma cutting in the garage with the door closed, I can smell none of the smoke - until I take the mask off. But then I open up the door and air the place out.

I still stay away from galvy stuff. Between reading about the effects of that crap, and people who do terrible things to themselves generating phosgene from chlorinated cleaners, it makes you think that you have to be just a little careful with these tools.....
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Old 06-20-2013, 03:55 PM   #2233
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Originally Posted by kirkster70 View Post
I have intake dampers on the stove doors. I will make a central stack on the tank with an adjustable cap to control the smoke. I will also fabricate a damper at the 8" flue output on the back of the stove. If the tank is getting too much smoke or heat, I can crack open the rear damper on the stove and let it out.

That's the plan, anyway. I haven't a clue about smoking, but I think it will work. I'm sure it will take some trial and error. I will make some bitter hamburgers before I ruin any trout or salmon.
You might want to think about adding a small chimney with some adjustable vents along the top of your cook box. Just like an engine, when you have intake, it's gotta have exhaust. And if you put a damper on the exhaust, you should be able to adjust your heat quite easily.

Just a thought. If you think I'm out of line, let me know and I'll shut up. I am LOVING this build though...
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Old 06-20-2013, 05:45 PM   #2234
josjor
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Originally Posted by C-Stain View Post
You might want to think about adding a small chimney with some adjustable vents along the top of your cook box. Just like an engine, when you have intake, it's gotta have exhaust. And if you put a damper on the exhaust, you should be able to adjust your heat quite easily.

Just a thought. If you think I'm out of line, let me know and I'll shut up. I am LOVING this build though...
And to boot, make those said chimneys extend into the cooking area at least 4 or 5 inches. Make the smoke work to find it's way out and it'll help regulate the temperature.
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listen mister, we didnt evolve porcelin shitters just so we could squat to take a shit, like monkeys.
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Old 06-20-2013, 05:52 PM   #2235
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Oh, and here's a pic of a couple smokers of mine. The little feller is a combo grill/smoker, store bought with a couple modifications, including the extended (into the grill) chimney. The charcoal grate is adjustable in height to vary the heat.

The big dog was one a buddy and I built years ago for his restaurant that has since closed. Total weight is about 1,400lbs and it's about 9 feet long. Heavy, heavy wall stuff and it really holds the heat well.

OK. Sorry. Thread hi-jack over.

[IMG][URL=http://s255.photobucket.com/user/Josjor/media/image_zpsab65e209.jpg.html]
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listen mister, we didnt evolve porcelin shitters just so we could squat to take a shit, like monkeys.
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