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Old 02-16-2012, 07:13 AM
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I was given a tank but I;m still deciding if its a little to big. I could divide it into 2/3 1/3 and have a large cooking surface and a smaller/warmer. Its going to have to be a strong trailer as the tank weighs around 1200lbs empty. The specs are 500gal., 103" length, 132" circumference, 42" diameter.

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Old 02-16-2012, 07:35 AM
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That has got to be the coolest grill I have ever seen..

Hands down best grill i've seen!!!
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Old 02-16-2012, 12:07 PM
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I was given a tank but I;m still deciding if its a little to big. I could divide it into 2/3 1/3 and have a large cooking surface and a smaller/warmer. Its going to have to be a strong trailer as the tank weighs around 1200lbs empty. The specs are 500gal., 103" length, 132" circumference, 42" diameter.


Those big tanks make great Carousel pits. A set of bearings, and a long shaft with a gear reduction system and a motor! Never have a hot spot again!
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Old 02-18-2012, 09:55 PM
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I started laying the plans out. Went by and priced the metal and really got my feelings hurt. Wow, steel has really went up since I last purchased. I'm looking at around 900 for the steel only. Then add axles, wheels, brakes, and paint it really starts to add up. By the drawing below starting on the right side it will have a warming area above the firebox. Next will be an area big enough for whole hog. I will use the "tuning plate" design to control the heat. The far left end will have a smaller area with a 4 rack carousel for rib, brisket,or butts or the similar. Underneath the cooking areas will be a storage area and also having it closed it it will help control the temperature. The firebox will be 1/4" double wall with koawool insulation between the walls. Will all sit on a custom built tandem trailer. So, what do you think? Will this dog hunt?
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Old 02-19-2012, 07:58 AM
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Those old tanks make nice smokers but curious as to how you know ALL the propane is out before you start cutting them open
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Old 02-19-2012, 08:41 AM
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Good question, you will get all kinds of answers. I pulled the valves on top and filled it with water and 1/2 gal of dawn dish detergent. The smell of the additive (propane has no smell) was bad. It attracts blow flies too. The water pushes all the gas/air from the tank. Next you can either fill it with argon or hook a hose from your car exhaust to fill the tank with a non explosive gas. Since this tank is 500 gal.I will be using exhaust for free. Argon is cheap but enough to displace 500 gal tank might be more than I care to spend. Just know that propane is heavier than air so it will settle in the lowest space.
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Old 02-19-2012, 09:50 AM
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So, what do you think? Will this dog hunt?
I'm no expert but I think so. You might want to check out this site.

It's a great overall resource for smoking etc but you may find the build section useful. There are a lot of builds and you may find some ideas. Some of the things these guys turn out are incredible. Good luck with it, keep us posted.

http://www.smokingmeatforums.com/f/197/smoker-builds
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Old 02-19-2012, 07:14 PM
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Whoops, Wrong Thread

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Old 02-19-2012, 10:38 PM
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aaaaaaayyyyeeeeee, I got da munchies man!
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Old 02-19-2012, 11:46 PM
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--------------------------------------------------------------------------------

Here is some of mine...from July 4th. A big ole brisket, a beer can chicken, and some ribs...oh yeah, a little dos XX's never hurt either!
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Old 02-20-2012, 11:24 AM
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I started laying the plans out. Went by and priced the metal and really got my feelings hurt. Wow, steel has really went up since I last purchased. I'm looking at around 900 for the steel only. Then add axles, wheels, brakes, and paint it really starts to add up. By the drawing below starting on the right side it will have a warming area above the firebox. Next will be an area big enough for whole hog. I will use the "tuning plate" design to control the heat. The far left end will have a smaller area with a 4 rack carousel for rib, brisket,or butts or the similar. Underneath the cooking areas will be a storage area and also having it closed it it will help control the temperature. The firebox will be 1/4" double wall with koawool insulation between the walls. Will all sit on a custom built tandem trailer. So, what do you think? Will this dog hunt?
Looks like a big project. Can`t wait to see the final product. That`s the way to get the smoker you want, build it yourself.
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Old 02-20-2012, 11:25 AM
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Thats awesome, this is a great spot for the munchies.
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Old 02-24-2012, 10:57 AM
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First post, thought I'd start here. I love to cook..I work for a small company that just happens to have lots of scrap iron, and random stuff around our fab shop..this build cost me about $70. It'll hold temperature all day long.





Welding up the fire basket
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Old 02-24-2012, 11:12 AM
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First post, thought I'd start here. I love to cook..I work for a small company that just happens to have lots of scrap iron, and random stuff around our fab shop..this build cost me about $70. It'll hold temperature all day long.





Welding up the fire basket
Ah, the UDS. Been thinking of building one of those.
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Old 02-24-2012, 11:55 AM
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Here's Big Black,..my Baby.




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Old 02-24-2012, 12:04 PM
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I was wondering when you were going to post yours. That`s one hellava rig. Do you compete or just cook for family and friends? Either way, thats awesome.
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Old 02-24-2012, 12:46 PM
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I was wondering when you were going to post yours. That`s one hellava rig. Do you compete or just cook for family and friends? Either way, thats awesome.
I'm on the Board of Directors of our County Fairgrounds. We have several events throughout the year, so I get to let 'er smoke often. We do host a BBQ Competition every year in January which I enter, but only because we host it and I'm there anyways.
We had a BBQ dinner last Saturday, so I got to sling meat for about 400 people. If only I could have a dollar for every person who posed for pics in front of Big Black
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Old 02-24-2012, 03:11 PM
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I use this... Ribs, Trurkey, Brisket, chicken... indirect heat with lump charcoal and wood chips.
I use the same Weber. The last trip offshore we caught a couple kings. Normally I just toss them back. I kept them and smoked the fillets, skin side down on foil using indirect heat. Seasoned with a little cajun and soy. We had dinner for eight, these are people who are seriously into eating and they loved it. I left some of the meat on longer for more smoke and then made fish cakes. They are very good!
I'm a Weber fan, also have the Genesis gas grill.
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Old 03-13-2012, 07:34 PM
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Well, I've got the fire box fab'ed, still some cleanup left. The doors are cut and I'm ready to start fab'ing the oven/warmer that will be over the fire box. The last pic is older to get an idea how/where the fire box will be located.


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Old 03-14-2012, 06:06 AM
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Thats coming along very nicely.
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