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Posted on 10/14/22 at 8:16 am to AlxTgr
The old old OKJ were actually well built 1/4" smoker's.
Posted on 10/14/22 at 8:48 am to GREENHEAD22
Yes, the weak link was the fire box. Without this rebuild, it was worthless.
Posted on 10/23/22 at 7:56 pm to AlxTgr
Getting there. Fire box and smoke collector are going to be a bit of a bitch, but for about $250 total in the project, can't beat it.
Fabricating the wheel mounts were also a chore.
Fabricating the wheel mounts were also a chore.
This post was edited on 10/23/22 at 8:10 pm
Posted on 12/31/22 at 1:14 pm to Jack Ruby
So, after about 4 months, this is what I've got.
Obviously still need to put a couple finishing touches on it (thermometer, damper, lower expanded metal tray, etc) but it's essentially done.
Now, the conundrum of the paint job? Paint the stack? Paint the firebox over? Not sure exactly where to go.
Obviously still need to put a couple finishing touches on it (thermometer, damper, lower expanded metal tray, etc) but it's essentially done.
Now, the conundrum of the paint job? Paint the stack? Paint the firebox over? Not sure exactly where to go.
Posted on 12/31/22 at 8:07 pm to Jack Ruby
That thing is awesome. Nice job man!
Posted on 12/31/22 at 9:01 pm to Jack Ruby
That awesome
Posted on 12/31/22 at 9:09 pm to Jack Ruby
quote:
Now, the conundrum of the paint job?
I would spray it with PAM or some other oil and season it every cook. It is easy and will be black soon enough.
I'm extremely jealous as I want a larger one but have no time to use it much less build one.
Is it a single rack or do you have an upper one as well?
Posted on 12/31/22 at 9:12 pm to Junky
I agree, coat that thing in oil and do a long burnoff and seasoning smoke.
Posted on 1/1/23 at 9:16 am to GREENHEAD22
Here’s what I think I’d do:
Wipe down the inside and outside with pure linseed oil (flax). Then run it up to over 500 for an hour (you want the exterior to hit 500) then let it sit and cool down. Do that 3 times and your smoker should be seasoned and ready to go. I use this to season cast iron:
Wipe down the inside and outside with pure linseed oil (flax). Then run it up to over 500 for an hour (you want the exterior to hit 500) then let it sit and cool down. Do that 3 times and your smoker should be seasoned and ready to go. I use this to season cast iron:
This post was edited on 1/2/23 at 12:27 pm
Posted on 1/1/23 at 5:01 pm to Jack Ruby
I wish I had frickin' skills.
Posted on 1/1/23 at 6:25 pm to Junky
quote:
want a larger one but have no time to use it much less build one.
Is it a single rack or do you have an upper one as well?
Just a single rack, but it's pretty huge, especially with the extension into the collector.
Also has a 2" air gap and false floor in the bottom of the firebox to recreate a pipe offset.
Dimensions are about 24x46 (I think about 85-90 gallons} inside the chamber and the firebox is 24x20x21 with about 7000cu inches of usable fire area.
Smoke stack is 5" Od pipe I got from a scrap yard and the tank is just an old 1950s air tank I got for free.
I like the oil idea. I'm going to do a big burn on it tomorrow.
Got a few more photos of some of the design.
Posted on 1/1/23 at 6:31 pm to Jack Ruby
I wish I learned to weld.
Posted on 1/1/23 at 7:16 pm to Jack Ruby
Nice project. Looks good.
Posted on 1/1/23 at 7:18 pm to GREENHEAD22
My welding skills are actually pretty atrocious, but they work. The hardest part about the whole thing was getting the design right and keeping everything as square as possible.
Working with a cylinder isn't very easy.
Really, it comes down to having all the tools (you need a ton) and shop space and burning up all of your spare weekends on metal work. It also helps tremendously to have either a friend or family member with lots of problem solving/fabrication skills to help you when you're stuck on your first attempt.
YouTube is also a lifesaver now. I just kind of modeled my design after a few of the bigger fabricators like Fatstack and Moberg and Harper Pit works.
In saying that, I probably won't ever be building another one. It was far more time consuming that I imagined.
Working with a cylinder isn't very easy.
Really, it comes down to having all the tools (you need a ton) and shop space and burning up all of your spare weekends on metal work. It also helps tremendously to have either a friend or family member with lots of problem solving/fabrication skills to help you when you're stuck on your first attempt.
YouTube is also a lifesaver now. I just kind of modeled my design after a few of the bigger fabricators like Fatstack and Moberg and Harper Pit works.
In saying that, I probably won't ever be building another one. It was far more time consuming that I imagined.
Posted on 1/2/23 at 5:16 am to Jack Ruby
What you don't see with Moberg is the angled cut of the firebox into the cooking chamber. There is a reason he doesn't and doesn't allow people to post pictures of his firebox to cook chamber. Got the idea from Austin Smokeworks and they do the same regarding pictures.
Nice job building it yourself. I'd definitely start off with half splits at the biggest. Won't take much to get bad hotspots.
Nice job building it yourself. I'd definitely start off with half splits at the biggest. Won't take much to get bad hotspots.
Posted on 1/2/23 at 8:44 am to CaptJJ
this is the only one built right on this thread thus far. bubba and lang grills have a plate under the rack that runs almost the length but stops short on the opposite end of the fire box. the exhaust is back near the fire box so it draws heat the length of the cooker. Only issue is making sure the plate is sealed all around except the far end. Fat hits that plate and smokes the meat right up. Good job on this build.
Posted on 1/2/23 at 9:06 am to fairhope
quote:
this is the only one built right on this thread thus far. bubba and lang grills have a plate under the rack that runs almost the length but stops short on the opposite end of the fire box. the exhaust is back near the fire box so it draws heat the length of the cooker. Only issue is making sure the plate is sealed all around except the far end. Fat hits that plate and smokes the meat right up. Good job on this build.
Biggest issue I have with reverse flow smokers is distance of the grate to the plate. Not because of fat hitting it and smoking, but the amount of radiant heat the plate gives off. Cooks your food much faster. Although one of the places that's in my top 3-4 ever is Evie Mae's and he uses nothing but reverse flow.
Posted on 1/2/23 at 9:22 am to Jack Ruby
You learned them welding skills in Mr Gentry’s class at Magnolia High School ?
Posted on 1/2/23 at 4:12 pm to Columbia
CaptJJ, your welds look awesome!! Good job!!
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