bottom pan mods............


i used a 6x18 22 gauge piece of steel........i messed up and cut it in half.......you will see why later

http://img411.imageshack.us/img411/5263/prebeginnig1ws0.jpg

hardware........bolts, nuts, washers, and lock washers

http://img352.imageshack.us/img352/3763/hardwarekp7.jpg

lines i marked out on the bottom of the pan.........so i could make sure i had enuff space between the sliding piece

http://img352.imageshack.us/img352/173/gourmetmod1vc1.jpg

here i layed out the pieces to judge my layout and holes to drill, where

http://img352.imageshack.us/img352/9198/beginnigde8.jpg

drilled holes on the right side, and test ran the side piece to make sure i wasn't TOO far off my lines

http://img352.imageshack.us/img352/593/step1my9.jpg

this is the top piece......to hold the sliding piece in place

http://img352.imageshack.us/img352/1052/step2tw5.jpg

other side done, and both sides bolted in

http://img352.imageshack.us/img352/7128/bothsidesdoneye6.jpg

had to tweak the sides abit to allow easier sliding of the blocking piece

top view, with the slider blocking off the vent hole halfway.........kinda hard to see, just trying to give you guys a idea of the operation

http://img352.imageshack.us/img352/6248/halfclosedjg2.jpg

i used black magic marker to scribe lines so when i am cooking, i will know when i have it half way closed........closed........or all the way open

http://img352.imageshack.us/img352/1825/linescn8.jpg

i also used lock tite liquid to make sure the bolts don't come loose

might I recommend checking out my ECB mod thread as well :)

http://www.smoked-meat.com/forum/showthread.php?t=23257