Rear-Facing Reverse-Flow Barbecue Trailer

[spankerchief]

Success!

Our little shindig at Montana De Oro went off without a hitch.

Lots of room on the grill now for munchies:

And the pig fit with a few inches(literally) to spare:

The pig came out GREAT:

Pounds and pounds of pulled pork...yeeeaaaaahhhhhh...   

I oops'ed a bit and forgot to reinstall the side thermometers after the mod, resulting in me having to do this:

When the pig was in I trusted my settings and the temp ran a tad high resulting in a 9 hour cook time before the ham temps reached 190*.

(I probably could have left it a few more hours, but chickened out)

A few things to consider:

I need to install pipes to refill the water pans (Or put in a piece of flat stock and make a permanent built-in one)

I might want to insulate the smoke chamber.

I need to install proper thermometers(duh) 

 

[rowdyrawhide]

All I can say is.....AWESOME!!!  I like the stuffed angry birds in the fourth pic down, nice touch.

 

[Bearcarver]

Looks awesome, Spanker!!!!

Great Job!!!

There seems to be a lot of meat left on them thar bones!!

Should end up like this:

Bear

 

[spankerchief]

That pic was taken before I set the young'ns loose on it:

RAWR!!

NOM NOM NOM!:

 

[Bearcarver]

Poor Piggy!!!

I'm assuming that is you on the right, with your horns on????  

Bear

 

[spankerchief]

Yup. That's the summer hat.

I prefer the winter hat, but it gets heavy:

Tres chic!

 

[Bearcarver]

LOL----Awesome!!!

The pig looks Great too!!!!

Bear

 

[spankerchief]

Tiny wheels look stupid.

New 5-lug spindles, 1/2" U-bolts with a 1/4" plate on a 2" axle...

...some homemade fenders...

...and FIXED:

 

[tom c]

Dang thats sweet!!!!

 

[Bearcarver]

Tiny wheels look stupid.

New 5-lug spindles, 1/2" U-bolts with a 1/4" plate on a 2" axle...

...some homemade fenders...

...and FIXED:

Picky, Picky, Picky!!!

But It does look better, even though it was awesome before!

Bear
 

 

[sunman76]

looks good

 

[roller]

Some how I have missed this thread and what a shame...I am telling you that you are one of the most tallented people that I have ever seen and that is truely a GREAT SMOKER !!!!!  I go to Montana De Ora every  year when I go to visit my Children.. This Dec. I will look for scraps... That is a Great place...

 

[spankerchief]

Thanks everybody!
I'm still learning the ropes.
Last week I welded in some flat stock to create a built-in water basin.(You can see the funnel for filling it in the first pic of post #128)
I'll be doing another pig at the end of this month at Buena Vista Lake for my coworkers. (Will post pics when it happens)
BTW,
The only parts left from my original $180 Harbor Freight trailer kit are the springs, the light kit and a few nuts and bolts.
I'm looking for ides on what to do with the old wheels.
There's just something tempting about a perfectly good set of wheels on a lonely axle...

 

[SmokinAl]

That's just unbelievable!

What a great build!

 

[spankerchief]

Thanks Al!

I had an idea for installing a pipe burner or two under the RF plate for extra-long cooks(You know, after the four hour mark when the meat really doesn't gain anything more from the smoke) allowing me to switch to propane, set it and forget it for the rest of the cook.

Something like this:

The (poorly drawn) propane tank would actually sit on a small fold-down rack above the top of the fire box.

 I could put the burner above the plate, but a single 1" pipe(1" from the bottom) would be slightly forward of center and about 4-1/2" below the level of the grilling surface.(Too close?)

If I tried installing two, one would be submerged when I use the water basin.

I already have the high pressure regulator and the plans for the 1" burners, but I need help figuring out how far to space the slots, how many burners I actually need and where to put them(top or bottom of the RF plate)

Help/Advice please?

 

[Bearcarver]

Thanks Al!

I had an idea for installing a pipe burner or two under the RF plate for extra-long cooks(You know, after the four hour mark when the meat really doesn't gain anything more from the smoke) allowing me to switch to propane, set it and forget it for the rest of the cook.

Something like this:

The (poorly drawn) propane tank would actually sit on a small fold-down rack above the top of the fire box.

 I could put the burner above the plate, but a single 1" pipe(1" from the bottom) would be slightly forward of center and about 4-1/2" below the level of the grilling surface.(Too close?)

If I tried installing two, one would be submerged when I use the water basin.

I already have the high pressure regulator and the plans for the 1" burners, but I need help figuring out how far to space the slots, how many burners I actually need and where to put them(top or bottom of the RF plate)

Help/Advice please?

SQWIB might be a good source on this. Could PM him.

Bear

 

[hdflame]

Thanks Al!

I had an idea for installing a pipe burner or two under the RF plate for extra-long cooks(You know, after the four hour mark when the meat really doesn't gain anything more from the smoke) allowing me to switch to propane, set it and forget it for the rest of the cook.

Something like this:

The (poorly drawn) propane tank would actually sit on a small fold-down rack above the top of the fire box.

 I could put the burner above the plate, but a single 1" pipe(1" from the bottom) would be slightly forward of center and about 4-1/2" below the level of the grilling surface.(Too close?)

If I tried installing two, one would be submerged when I use the water basin.

I already have the high pressure regulator and the plans for the 1" burners, but I need help figuring out how far to space the slots, how many burners I actually need and where to put them(top or bottom of the RF plate)

Help/Advice please?

Could you share your plans for the 1" burners?

I like the idea of finishing with gas too.  I'll bring meats inside to the oven and let them finish after I go to bed.  I can set the oven low and forget it.  Being able to do the same thing on the cooker would be nice.

 

[spankerchief]

Could you share your plans for the 1" burners?

I like the idea of finishing with gas too.  I'll bring meats inside to the oven and let them finish after I go to bed.  I can set the oven low and forget it.  Being able to do the same thing on the cooker would be nice.

Here's where I found it:http://www.hobartwelders.com/weldta...structions&s=06026a6719bbe3dcaf47791f59f1bc4d

 

[spankerchief]

The guts:

The assembly:

I started with a .045 MIG tip screwed into the little cap on the 1/4" pipe nipple screwed into the 1"cap screwed to the pipe...

(Low fire/High fire)

Switched to .035 tip:

Drilled two of the four 1/4" holes in the cap up to 5/16":

Looks good to me!

 

[spankerchief]

Note: I'm assuming that there will be some back-pressure inside the smoker, so the flames should burn a tad more rich once inside.

I'll be checking it all through the install.