Great stuff Henrik. I don't know how I forgot about this post, but I just caught up - awesome work.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7203
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Wow, the support and encouragement here is amazing! Thank you all!
Now I thought I'd share my first big blooper. Sometimes my brain takes a short vacation, without telling me....
If you look at how I mounted the flange/adapter for the smoke stack in the previous pictures it made me wonder why I welded it on backwards. The drilled holes in the flange don't make much sense when mounted that way.
Good job, Henrik....
So, just had to bite the bullet, get the grinder out and spend an hour cutting it off and welding it back on the right way.
You live and you learn...
The adapter, removed and re-welded properly (with the flange pointing out):
And here's the stainless steel elbow pipe in place. Now you see what I mean:
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Club Member
- Sep 2015
- 8064
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
So, the build is well on it's way. I feel I'm making steady progress, which is nice.
It is time to assemble the large food chamber. Since it is made of thin sheet metal it needs a skeleton (sort of) to stay in shape. So I mounted eight angle irons running the length of the food chamber.
To make sure the legs won’t bend or flex the outer cylinder I made vertical sections of angle iron also. But in order to bend them properly I cut slots every half inch. This way I can bend them with my bare hands, shaped to fit perfectly. Hey, if you don't have a fully equipped machine shop you have to get inventive :-)
I kept the wooden board I made the frame out of, which means I had the perfect template to shape it.
Here you can see how I plan to mount it:
And here they are, all 6 of them, welded in place:
Now it was time to place the leg/frame on top, just to see if it fits properly. It did, it lines up perfectly with my reinforcement angle irons.
Now it goes off again, until I have welded the outer cylinder in place.
So, the main chamber is getting close to done, time to break the mold:
I felt like doing a smaller job today, so I fabricated the two doors. I made them out of 2 mm steel, surrounded by angle iron "frames". Will weld the handle and hinges on later.
Can't wait to finish this build and fire it up. Still some ways to go though.
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Henrik I have really enjoyed reading through this thread. Love your work! One question: the whole deal kicked off with finding the big white missile in the woods...now that it doesn't form part of the cooker, what is your next project to make use of it?
Comment
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
So, thought I'd share the latest build updates. Still making good progress, really enjoying this build. But it is a lot of fabrication. The next one will be a lot quicker, since I plan on simplifying a few things (...and making it 1/4 the size...).
In order for the newly built doors to fit the main chamber I fabricated adapter frames. I test mounted these below, to make sure the fit is just right. As you can see the doors are flat, and the main chamber is round. Hence the adapters.
Now before the last parts of the wooden frame is removed I welded cross support braces in place in the middle of the food chamber. I also welded the grill grate ‘bars’, or rails, in place. This was way easier to do now than later when the chamber is welded shut. In the picture below you see the cross support braces, and one of the four grill grate rails (to the right). It feels really good when I get to details such as grill grates :-)
Now I can finally remove the last parts of the wooden frame:
And this also means I get to weld the end pieces in place. I did one end today, will do the grease drain tomorrow before I weld the other end piece (with the smoke stack). Planning what to do, and in which order, is key
In order to align the end piece perfectly (well, almost) I erected the main chamber. It was quite easy since it doesn't weigh much. I could then nudge it back and forth until it was aligned.
Now that one end is welded I can tell you that the cylinder is becoming quite rigid and sturdy (as planned). So far the construction is delivering. Light-weight and strong.
All in all a good day, just celebrated it by making myself a strong Gin & Tonic. Because I'm worth it
Tomorow is exciting, as I will:
1. Weld the other end piece in place
2. Wrap and weld the outer cylinder layer
3. Weld the grease drain in place.
When that is done I will (with a little help from a friend) lift it up onto the leg frame and weld it in place. Good times! The first smoke is not far off.
- Likes 4
Comment
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Club Member
- Sep 2015
- 8064
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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