As Promised...

[scootermagoo]

Nice.  SolidWorks is my life, I use it at work.  I'm a project engineer, but it's more like mechanical design most of the time.  I have used SW for many a home project.  Right the first time, every time.

 

[jabbo]

Bruno - Thanks for the kind words.  I think I needed them today.

Scooter - The only problem with SW and the laser cutter is that they are too precise sometimes.  We know to add a few thousandths to the next one.  

Ribwizzard - I like the angle idea.  I may have to consider that one.

 

[scootermagoo]

Oh, I hear you.  I have gotten myself into a few jams because of clearances and fits.  SW is so precise I often forget to consider real world tolerances.

 

[jabbo]

We made some progress on the smoker today.  It doesn't look like much from the photos, but we did work all day.  We got most of the seams welded up and all of the slides for the racks.  Yes there are five racks going in this thing.  They are spaced for maximum capacity while maintaining good air circulation.  The racks will be removable so I can change the set up for different cooks or events.

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[jabbo]

We got the CC door on this weekend but needed to tweek it a bit.  Apparently it warped a little while putting on the flat bar.  It wasn't bad and a little grinding of the edges made it all better.  We made simple hinges out of pipe and 1" solid bar.  The door ways over 200lbs so a counter weight is in order.  We will be going with a traditional type for now because we can't decide on exactly how to set up the cable system yet.  Sorry there aren't any pics this time.  I forgot the camera.  I will post some more in a few days.

 

[jabbo]

Here are a few more pics. We have been really busy lately so these are not the newest. I will have more tomorrow. It is coming along really well and I will be firing it up for the first time to test the temp range tomorrow, also.

 

[jabbo]

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[daveomak]

Lookin' very good...  and you are putting two of them on the trailer ??  You'll be able to cook for a convention....    

 

[jabbo]

Thanks, Dave.  That's the idea.  As the saying goes, "If ya can't run with the big dogs, stay on the porch!"  Well not only do I want to run with the big dogs, I want to lead the pack!!

 

[daveomak]

Thanks, Dave.  That's the idea.  As the saying goes, "If ya can't run with the big dogs, stay on the porch!"  Well not only do I want to run with the big dogs, I want to lead the pack!!

.......AMEN........

 

[jarjarchef]

Lookin good!!!!

 

[jabbo]

Well We test fired the smoker today and kept our fingers crossed that it would reach high enough temps with the smaller opening.  After 1.5 hours it had only made it up to 205, so needless to say I got a little worried.  I still had half a basket of coals burning so I decided to drain the water and see if that would help.  Well, the temp dropped to 180 and my heart sank.  I decided, rather than throw in the towel, I would start over without water and add it a little at a time.  I made a Walmart run for more coals and when I returned my little cheapo digital thermo was screaming for mercy as the temp had climbed to at least 400*.  My coals were burning down, so it could have been higher.  I opened the door took check the probe cord and let some heat out.  When I closed it the temp quickly rose to 360 and started to slowly fall.  As of now, the temp is at 300* with only half the vents open and has been there for an hour.  My smaller opening theory seems to be correct but further testing will need to be done.  I need to determine how efficient it will be and how long it will hold my cooking temp of 225*.  Stay tuned!!

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[ribwizzard]

Hey Jabbo,,

Looking good.....but let me say, delicately as I can, ...having a hard time getting to temp is a sign of it not breathing correctly,  Id really think about correcting that issue before going to much further. You dont want to be fighting this issue everytime you try to cook. You got to be able to get temp up quick, Just imagine loading 200lbs of cold meat on there and it just sitting at 150  to 200* ... A small piece of 3'x6" channel under it could be a cheap easy fix.  Please don't take my input the wrong way.  Ive just been in that situation before.  Get that thing where you can get it to 400* empty with in 35-45 minutes from starting your coals.

 

[jabbo]

I agree with you, Ribwizzard, and know that all is not fine yet.  I believe the reason for the temp problems was that I had put too much water in it.  It takes a while for all that water to heat up.  To make it worse, it was straight from the hose.  the next run will be without water and then adding hot water a little at a time.  That should give me a better bead on where it really is at.  I always appreciate your experienced knowledge!

 

[ribwizzard]

The water will definitly make it hard to come to temp.  How many gallons do you think its holding?

This one here takes hours to come to temp, the whole bottom fills with water.

 

[05sprcrw]

Its coming along nicely from the last  time I saw it.  I can definitely understand wanting to make it as fuel efficient as possible but the larger opening as Ribwizzard suggested will definitely allow you to control temps better and allows for more versatility with what you cook.    Maybe make an adjustable damper in there so you can have your smaller opening for when you want fuel efficient cooks low and slow, then you can open iit up when you want some hot and fast cooking

 

[Dutch]

Jabbo, I'm thinking I'm missing something here. . .why are you wanting to cook in your RF with water in the pan? I have an RF and the only time I put water in it is to steam clean it after cooking.

 

[ribwizzard]

Dutch,

I usually dont use water either, but sometimes I will, and always try to include that capability in my builds.  It will cook the food faster, but at a different taste and not as nice a bark.

 

[jabbo]

Dutch, I have always cooked with water under the meat.  The main reason is because smoke will not penetrate dry meat.  With a bit of moisture in the air, it helps aid the smoke into the surface.  The other reason is it aids in distributing the heat across the chamber.  Water absorbs heat until it begins to boil.  It will not boil until the entire mass is at 212 degrees.  Therefore, the heat is released evenly across the chamber.  It is a big help when you have uneven heating.  It also helps the meat stay moist.  Give it a try and see if you like it.

05sprcrw, this smoker will never be used for hot and fast.  I cook everything, with the exception of turkey, at 225.  The reasoning for the smaller opening was an experiment but I can open it up if needed.  

Ribwizzard, it is running as we speak.  I fired it up at about 10:30 with only half of the vents open and no water.  Within 35 minutes it had reached 360 and was still climbing.  I opened up the other half of the vents and with in 15 minutes it had exceeded my digital thermometer.  It is suppose to read up to 572 but I don't know if it actually does.  I can say that it blew past 400 with no problems what so ever.  I have backed the vents down to only 25% and am waiting for it to level out.  I am no longer worried about reaching my temps.  The next step is to test it with water.  Yesterday I filled it up without thinking and am unsure of how much it will hold.  According to the measurements of the plate and the depth of the water, I believe it was about 10 - 12 gallons and cold.  Our water comes from a well tapped into a spring.  I will probably start adding about 2.5 -3 gallons of hot water to see what happens.  I'll let you know.

 

[daveomak]

Jabbo, morning....  I and many others have never used a water pan in a smoker...  IMO, the water pan was invented by manufacturers whose smokers would not regulate temps required for low and slow....  the water pan consumes btu's and keeps the temps around 212...  The water pan is a relatively new invention to smoking....

Also, IMO smoke and water combine to produce acid rain and can deposit an acrid, bitter smoke coating on food..... 

If you have never tried smoking without water, try it.... Native Americans never used a water pan... Old timers the same....  

I don't intend to cause a controversy about the use of water pans..... just adding my opinion and some folklore....  I know many use one and love it.....   

Dave