M7's build thread. Reverse Flow trailer mounted with storage compartments.

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QUESTION on the FB vent openings......

Where should they be placed in relation to the fire grate - even with, below, above?

I'm guessing if the vents are too low then ash and coals might fall out.  Too high and intake air doesn't hit the fire.

I'm thinking that since the bottom of the grate is 4" then the bottom of the vent should be 4" as well.

Any other theories or advice out there?
I put my vent openings right at the fire grate level (about 1/4" above if you want to get technical). Works great for me.

As Dave always suggests, make sure you add a small vent in the FB directly across from your FB/CC opening. The vent helps pull air evenly into the CC. Mine is 3"x3" and we have about the same size FB & CC.
 
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Then sat afternoon I jacked around with counter weights but gave up and installed my door handles. No pic yet.

Sunday AM I pulled the side boxes so I could weld a few areas left that couldn't be reached

I cheated and put it on my lift since welding on your back sucks.

Then I took it for a test high speed tow. (Passed)

 
Finally, I have it far enough along to test with fire!!!!!

The doors leak pretty good but there's no weatherstrip installed yet.

All 3 gauges - even the oven gauge temping the chamber with no air flow - are within 20 degrees of each other.

I can take it up to 320 and hold it at 200 by adjusting the FB openings. Haven't messed with the stacks much yet.

Exciting stuff. Might even try a little meat on it tomorrow.

 
Getting close  looking better and better all the time

Gary S
 
I just couldn't resist cooking on it today.

Had it going at temp all night so I could see how it held then sprayed the inside with canola oil this AM and a couple hours later dropped in a rack of pork ribs.

They came out great!  (with a touch of canola oil taste that I could have done without).

I faced the pit into the wind and it kept the heat much more even....

Left and right door gauges:



Meat!


 
 
Here's a better shot of the handles.  When I start pulling more time out of my butt, I'll detail them with a dremel tool so they look more like they were stuck through the doors.

Smoker Porn!

drool.gif
 
Shot the frame and chamber black this weekend. Then ran a couple pork loin and a butt through it. All tasty. It's working well.

The front panels and service sides will get a clear coat. Front panels will get a faux patina first.

I need to address the door height and weight. Looks like cables and pulleys in my future.

 
Looks great! I was womdering if you experimented with the dual dampers on the exhaust to see how they affect temperature between the upper and lower grates? It is a very clever design and I'm curious how it behaves.

Len
 
Looks great! I was womdering if you experimented with the dual dampers on the exhaust to see how they affect temperature between the upper and lower grates? It is a very clever design and I'm curious how it behaves.

Len
Hi Len,

I need to get a few probes and really make a heat map of the pit in order to answer that question accurately.  I'll work on that once the doors are sealed correctly and report back here.  

So far, I can tell you that I see a difference in the smoke density coming out of the stacks - the stack cut towards the top of the chamber tends to have more smoke when both are open. (as suspected)
 
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