Here is were we start.
The fire box from the Brinkman is now mounted on the BUD
As you can see I did some preliminary work with the newly acquire wire brush on the angle grinder. After a test smoke ..or two I will disassemble and paint in earnest. The wire wheel works great. The fire box is not drooping, the end of the barrel is beveled. I capped the existing openings to the fire box and the chimneys. Added a 4"x 24" chimney with vent hose down to the cooking surface and a rain cap.
I added two legs to the front of the fire box...cause it always made me nervous, much more stable.
Inside the fire box I put one of the cooking grills from the old Brink, it raised the "fire floor" about 4" leaving plenty of air below the fire and easy ash removal. (sorry forgot pic)
The inside of the drum is 52" long so I added a 3/4" steel L the length of the drum just above the fire box opening, Then I put a 3/16 steel sheet 25.5X48" on top of the support L (bar). The end of the barrel is beveled so I cut the end of the sheet to fit and slid it all the way up to the fire box end leaving a 4" gap for the smoke to enter the cooking chamber. There is a water pan sitting on top of the "baffle". I also re-installed a support bar for the cooking surface 4" higher than original and L's for the grill to sit on. So we now have an offset, reverse flow smoker. Might need a new name.
Thanx to DangerDan for the spur of ideas, the fire box move and the chimney. I owe you tall frosty!
And the grills in.
And a little test burn.
It came up to 200F in 15 minutes..
I let it burn for about an hour and was able to go from 200F to 300F and back down to 250 easily just adjusting the air vent. So whats a test burn without some meat? Also I was able to let it run for 3 hours without having to mess with fuel, used to be an hourly adventure and getting to 250F was a major pain. Did I saynana2:
1 rack of pork and 1 of beef ribs were crying to get out of the frige so I had to oblige.
The beef ribs out after 2 hours 155F. I don't usually use therm on ribs but I wanted to see how the cooker was doing.
The pork at 3 hours, before foil (3 2 1).
The pork just out of the smoker.
The beef cut after resting for 3 hours.
The pork cut after resting for three hours also.
Ok I have to go install the hooks so I can smoke the sausage I made while the pork ribs were on.
Paint and more mods to come.
The fire box from the Brinkman is now mounted on the BUD
As you can see I did some preliminary work with the newly acquire wire brush on the angle grinder. After a test smoke ..or two I will disassemble and paint in earnest. The wire wheel works great. The fire box is not drooping, the end of the barrel is beveled. I capped the existing openings to the fire box and the chimneys. Added a 4"x 24" chimney with vent hose down to the cooking surface and a rain cap.
I added two legs to the front of the fire box...cause it always made me nervous, much more stable.
Inside the fire box I put one of the cooking grills from the old Brink, it raised the "fire floor" about 4" leaving plenty of air below the fire and easy ash removal. (sorry forgot pic)
The inside of the drum is 52" long so I added a 3/4" steel L the length of the drum just above the fire box opening, Then I put a 3/16 steel sheet 25.5X48" on top of the support L (bar). The end of the barrel is beveled so I cut the end of the sheet to fit and slid it all the way up to the fire box end leaving a 4" gap for the smoke to enter the cooking chamber. There is a water pan sitting on top of the "baffle". I also re-installed a support bar for the cooking surface 4" higher than original and L's for the grill to sit on. So we now have an offset, reverse flow smoker. Might need a new name.
Thanx to DangerDan for the spur of ideas, the fire box move and the chimney. I owe you tall frosty!
And the grills in.
And a little test burn.
It came up to 200F in 15 minutes..
I let it burn for about an hour and was able to go from 200F to 300F and back down to 250 easily just adjusting the air vent. So whats a test burn without some meat? Also I was able to let it run for 3 hours without having to mess with fuel, used to be an hourly adventure and getting to 250F was a major pain. Did I saynana2:
1 rack of pork and 1 of beef ribs were crying to get out of the frige so I had to oblige.
The beef ribs out after 2 hours 155F. I don't usually use therm on ribs but I wanted to see how the cooker was doing.
The pork at 3 hours, before foil (3 2 1).
The pork just out of the smoker.
The beef cut after resting for 3 hours.
The pork cut after resting for three hours also.
Ok I have to go install the hooks so I can smoke the sausage I made while the pork ribs were on.
Paint and more mods to come.
Comment