Ok, here we go.

Discussion in 'Reverse Flow' started by ribwizzard, Oct 30, 2013.

  1. crazyq

    crazyq Meat Mopper

    Oh yea i understand that completely.

    Ill tell ya what, for burgers, ive been indirect smoking them around 350-400 in my offset and theyve been the best ive had and everyone at work begs for em to be done like this now.

    [​IMG]
     
  2. Looks good, and no i haven't had dinner yet..thanks!

    Here's how I'm going to set up the burner, once I weld it together, I'll drill out the elbows as well. I'll need to lower the air intakes and install grease shields on top of them. The gas supply will enter dead center in the front. I have 3.5 inches above the pipe before it hits where I want the cooking grate to sit ( will be either 3/8" or 1/2" stainless round rod ). So 1.25 " for grease shield, gives me 1.75" space between burner assembly and cooking grate. Tight I know, but about the same as the grill I made.

     
  3. And that is raising it 1/4" off the pan at both ends and about 5/8" in the front and back so grease can flow under it
     
  4. crazyq

    crazyq Meat Mopper

    Sounds good. Need to get some video of it in action once you get it done.
     
  5. Starting to come together, all the little things take time and don't show much in pics.

     
  6.  
  7. One of the more fun things we build.

     
  8. crazyq

    crazyq Meat Mopper

    Thats badarse right there. Haha
     
  9. lendecatural

    lendecatural Smoking Fanatic

    That's one hell of a nice portable outhouse!
     
  10. You got to realize....hunting in the Everglades these days is no picnic!
     
  11. That's a  nice Deer Blind, Like the idea If you not seeing anything just get in it and go, Probably pretty pricey  !!!!!
     
  12. Thought I'd get some sausage in the freezer so when this build ever gets done...
     
  13. Man that's some good looking sausage, need my address ???

    Gary
     
  14. Watcha got in Texas worth trading? You all are supposed to be the experts on brisket? Right?
     
  15. Lots of brisket smoked here in East Texas, Don't know if I am an expert, been trying to smoke or even find the perfect brisket for over 40 years still looking, I may have come close a few times
     
  16. Works gotten crazy again. So not a whole lot of time to plan and think about this project...but got a few things done to keep it moving forward.

    Still a lot of work to do to the burner, but did get it mounted so that it seals good but removes easily..

     
  17. The neck drops down and getting it the right angle so it slides in and out was a bit of a pain,

    Put together a serving rack, not sure if I like it yet or not, ?

     
  18. And just started on my firebox slide vents, here you can see about where the two slides will sit at, height wise..
     
  19. crazyq

    crazyq Meat Mopper

    Looks good!
     
  20. And cutting out the vents, if I didn't have the bottom pie vent, this would not be enough air flow to get smoker started good, but with the pie vent, I only need to size them for cooking.

     

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