"T" style smoker ----- IT'S ALIVE-----

[bmaddox]

Thanks @timberjet almost wish I could keep it unpainted. But it would rust in days. And it would probably blind me in the summer sun. Gonna do the barrels with black 1200 degree grill paint and the handles, living rings and all pipes red while leaving the hinges and latches unpainted.

Autozone sells a high temp clear coat for headers that you might be able to use to keep the silver look.

 

[gunkle]

Got the black painted. Rustolium 1200 degree. Found some flat red 1300 degree to do the pipes.

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• gunkle
• Apr 10, 2015

 

[gary s]

Nice !!  Looking Great 

Gary

 

[inkjunkie]

Outstanding. Wish I had enough skill to weld on a drum...I just ventilate it lol..

 

[gunkle]

Thanks guys.
This was my first real welding project. I had to fill in more then a few holes. The barrels are thin. Spent a bit of time on the grinding wheel.

 

[gary s]

Not long till TBS !!

Gary

 

[gunkle]

Still need to paint the handles, build the basket and drill the holes between the barrels. Could be done in a couple hours as soon as I find them.

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• gunkle
• Apr 15, 2015

 

[gary s]

Looks Good,   Smoke next !!

gary

 

[hamrhead1971]

Looking good. You will have some TBS going in no time.

 

[twoalpha]

Really nice looking build. 

Let us know when you launch this bad boy.

 

[gunkle]

Made the fire basket last night and drilled the holes in the bottom of the top barrel. Today is the day to season. Wooo hooo. Finally. Still need to paint the handles but it was to windy last night.

 

[gunkle]

It's alive.

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• gunkle
• Apr 19, 2015

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• gunkle
• Apr 19, 2015

Had a few spectators for the inaugural lighting.

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• gunkle
• Apr 19, 2015

 

[smokinadam]

It's alive.

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• gunkle
• Apr 19, 2015

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• gunkle
• Apr 19, 2015

Had a few spectators for the inaugural lighting.

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• gunkle
• Apr 19, 2015

Looks great Gunkle! I lobe how you did the paint with red and black. What's the first smoke gonna be?

 

[tropics]

Awesome job on that build.How did it hold temp?

 

[gunkle]

Thanks Adam, First smoke is gonna be some spare ribs, a fattie (haven't yet decided whats going in it) and some roast beef so I can test out my new slicer. 

 

[gunkle]

 
Awesome job on that build.How did it hold temp?

I have everything wide open at the moment and it's up to 264. been about 1 hr since I lit it. gonna let it get to about 275 then see about holding it there for a while to see how she does. I figure a little hotter then I would normally run it for the seasoning. Then I will back it down to cook.

 

[gary s]

Nice Build, Love the color combo.   4 stacks !!     Be interested in how it hold temp and how even     Great job    

Gary

 

[gunkle]

 
Nice Build, Love the color combo.   4 stacks !!     Be interested in how it hold temp and how even     Great job    

Gary

Thanks for the Points Gary,

I'm gonna play with it and see if I need 4 or cap 2 of them. The reason I did 4 was for the look and starting up. I figure if I have 3 - 1" intakes open to start up I need more then 3" of exhaust. So I did 4 - 1 1/2" exhausts. Might look into some magnets or some type of adjustable cover for the stacks so I can have all 4 open a little.

 

[inkjunkie]

I tried stacks on my first one...miserable failure. They were two 3" pipes with elbows. Between the elbows and the length of pipe it simply was wrong. Exhaust apparently was cooling off as it exited which created sooty drips. If both were open only one exhaust was passing gas. I could have the .750" ball valve just cracked open and it still didn't know anything but 300+*. Gave up fighting with it...

 

[gunkle]

I tried stacks on my first one...miserable failure. They were two 3" pipes with elbows. Between the elbows and the length of pipe it simply was wrong. Exhaust apparently was cooling off as it exited which created sooty drips. If both were open only one exhaust was passing gas. I could have the .750" ball valve just cracked open and it still didn't know anything but 300+*. Gave up fighting with it...

At the moment I have 2 stacks capped and TBS coming out of the 2 uncapped, for intakes I have 1 capped 1 uncapped and the ball valve about 1/3 open and its holding around 230 with some rib cut scraps on as a sacrifice to the seasoning gods. Ribs are rubbed and ready to go on. Roast is seasoned and in the fridge waiting. just realized I don't have any gallon ziplocks for the fattie. gonna have to try to do it on a pan or something to flatten the sausage out.