BBQ Build

[LazyPBar]

Well everyone, the time has come. from your suggestions i have decided to transform the grill into a full on smoker. i have very little experience with smokers, so any information u have on what i need, to build this right is extremely appreciated.

A few questions i have to begin with is: what would be the minimum size for a firebox for my 'q' or does it matter? and would it be possible to mount the firebox at the same level as the grill or does it need to be below it?

Thats all i can think of for now but I am sure i will have many... many... many more questions as soon as this project gets rolling. Thanks for the ideas guys! :rockin:

 

[gtpro]

I think the firebox is usually mounted so the input is below the grate where youre putting the food, but I'm no expert.

My smoker is a super entry level masterbuilt charcoal upright, temperature control lacks precision but mmmBoy does that thing pump out some tasty pulled pork.

 

[LazyPBar]

I think the firebox is usually mounted so the input is below the grate where youre putting the food, but I'm no expert.

My smoker is a super entry level masterbuilt charcoal upright, temperature control lacks precision but mmmBoy does that thing pump out some tasty pulled pork.

i am sorry i didnt write that very well. i guess what i meant was can the bottom of the firebox be mounted level with the bottom of the smoke chamber with the ducting going straight across? does that make sense? the main reason i am asking is because the sidewalls of my trailer are so high that it will really restrict access to the firebox door if it is mounted on the bottom of the trailer.

 

[chuggs]

Check out:

http://www.barbecuebible.com/

Look for the BBQ BOARD link in the left column. It's a forum dedicated to BBQ.

I do belive there is a section on DIY smokers.

Your objective is to have a fire box that holds enough charcoal/wood to enable you to not have to tend to the smoker all the time. IT has to have controlled air flow to it so that you can get the temperature you need, without burning up the fuel too fast.

The ducting between the fire box has to be high enough on the firebox to pickup the smoke and heat. And enter the smoke chamber low enough to be dispersed evenly.

The grill that you have is big enough that you'd probably be better of with two ducts running from the fire box. Run the duct toward the center of your smoke chamber...and it's also helpful to have a baffle... The baffles job is to catch the smoke and heat as it pours out of the ducts under your grill...and distribute it evenly. They can be simply a plate of steel with holes drilled strategically.

It is SO IMPORTANT...that you try to design your smoker so that the temperature and smoke is even across the entire cooking grate. Your thermometers should be at the level of the grate. You want to know what temperature the meat is actually feeling...not the roof of the smoker. If you get uneven heating...it will cause you to overcook some areas and under cook others. You don't want to have to open the smoke chamber during smoking...so even cooking is KEY!

You can imagine when you've got part of your smoker going at 190 degrees and another section getting 230 that over a period of 18-20 hrs (Beef Briskets) you'll have some extremely disappointing results.

I smoke at 211F most of the time. I can go 4 hrs without adding charcoal. My heat stays pretty even without constant adjustment of dampners, etc...

Ribs take 4-5 hrs, Pulled pork 10-12 hrs, Briskets 18-20 hrs, Prime Rib 2:30-4:30 hrs...

You might have to experiment with the geometry of your smoke stacks, ducts, baffles, and butterfly vent... WHen you get it right...you're going to love the food you produce!! And so will everyone else.

Good luck...You've got a great looking start on the project.

Your trailer reminds me of the Diamond Plate products line. Look through their photo gallery for some ideas.

http://www.diamondplateproducts.com/50_Series.php

They have extras like bins for wood/charcoal, side burners, gas burner for grilling, gas burner for starting the charcoal, charcoal racks for grilling...you name it.

Making your own will give you super flexibility...

 

[Hawgbranch]

I see what you mean. Your smoker is so close to the frame of the trailer that it gives you little vertical room for your firebox.
I would rotate your smoker 45 degrees either direction and raise it as much as you can without making it difficult to work with. Then build a firebix behind it. You want the exhaust to leave the firebox very close to the top and enter the smoker very close to the bottom.
You wouldnt need a large firebox. My father always has angle iron welded on each side of the firebox, on the inside, to use as guides for a tray. That way he can slide the tray out, dump the charcoal, get it going and slide it back in the firebox. Once its going good start adding your wood of choice.
Between the vent on your firebox and the cap on the exhaust of your smoker you can dial in your temps real well.
Gotta get a good thermometer mounted on that bad boy too!

 

[LazyPBar]

If anyone is interested i have continued this thread on thesmokering.com a bbq forum website. i figured it was kind of redundant to be updating two separate threads with the same things. so if anyone wants to follow the progress here is the link: http://thesmokering.com/forum/viewtopic.php?t=34838

cheers!

 

[ThePig]

thats awesome congratulations! no i dont compete, i would like to, but the closest competition to me, that i know of, is the Reno Rib Cookoff, and you have to own your own BBQ restaurant and be invited in order to compete. i have heard a lot of different people use the big green eggs but i have never seen one in action, how do you like em?

The big green egg is the perfect cooker! You can grill, smoke and bake with it. It is a ceramic cooker so it really retains heat. At comps it is not unusual for us to make a pizza with the egg because we just can't eat another bite of Q. It is also a steak cooking machine because you can get the temps up to 650 to really put a good sear on a piece of meat.[/QUOTE]

+1 on Kamados - they're the perfect slo-cooker/smoker/grill. I love my 2 Primos. Made pizzas on it yesterday and couldn't stop eating the left-overs all day today.

Great looking rig! Throw a couple of jockey boxes full of ice and you're someone I'd like to party with.

 

[LazyPBar]

oh i am sure before i am done with this thing there will be a few taps protruding from the body of this rig. that is a given my friend.