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  • Building retort

    I am thinking of building a charcoal retort I would like to know if anyone ever gave it a try and is their any tricks to the build dimensions etc.

    Sent from my SM-N900 using Tapatalk

  • #2
    Coolest thing I seen is a 55 gal drum with a vent pipe to below it. Build a fire under it and the escaping gasses light and help fuel the cook. Just need a cap/cover for the pipe when the gasses go to a minimum..keeping air out of the “retort”.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Originally posted by Richtee View Post
      Coolest thing I seen is a 55 gal drum with a vent pipe to below it. Build a fire under it and the escaping gasses light and help fuel the cook. Just need a cap/cover for the pipe when the gasses go to a minimum..keeping air out of the “retort”.
      Yes it looks really cool what I would like to know instead of building a fire under it can I use a gas burner ??

      Sent from my SM-N900 using Tapatalk

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      • #4
        Sure... BTU’s are BTU’s buddy.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Originally posted by Richtee View Post
          Sure... BTU’s are BTU’s buddy. [emoji38]
          Thanks man going to start that project tomorrow...

          Sent from my SM-N900 using Tapatalk

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          • #6
            Key is.. recognize the end of the cook and seal off the air. Let it cool and yer golden.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Originally posted by Richtee View Post
              Key is.. recognize the end of the cook and seal off the air. Let it cool and yer golden.
              The end of the cook is when it stops giving off the gas and the flames stop shooting up the tube?

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              • #8
                Originally posted by babyshaq270 View Post
                The end of the cook is when it stops giving off the gas and the flames stop shooting up the tube?
                Out the tube..yes. perhaps just as it really starts slowing down actually.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Originally posted by Richtee View Post
                  Out the tube..yes. perhaps just as it really starts slowing down actually.
                  OK thanks man

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                  • #10
                    This looks pretty cool, uses the exhaust gas as fuel.
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      Originally posted by Mark R View Post
                      This looks pretty cool, uses the exhaust gas as fuel.
                      Looks good but not simple enough.

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                      • #12
                        Originally posted by babyshaq270 View Post
                        Looks good but not simple enough.

                        Sent from my SM-N900 using Tapatalk
                        Yea, be a PIA to build.
                        Mark
                        sigpic


                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

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