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My Big Black Johnson

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  • #31
    Well heck let the Padre wonder into this little piece of heaven on earth.

    Is it big = yes

    Is it black = yes (inside and out)

    Is it a Johnson = yes

    well then what way have here is a failure to humorcate

    'nuf said on that.

    You did a fine job on the restoration, looks real good. I can't wait until you get a chance to put it to work and looking for many years of posts to come.

    Well done on over coming the obstacles

    Good luck and much success in the future
    Island of Misfit Smokers Member #92

    How to heal the world. Love people and feed them tasty food.

    sigpic

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    • #32
      Great job on the restore!
      Becky
      *****

      https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

      Weber 22.5" One Touch Gold Kettle - Black
      Weber 22.5" One Touch Gold Kettle - Copper
      1993 Weber 22.5" Master Touch Kettle - Red
      Weber 18.5" One Touch Silver Kettle - Budweiser
      Weber Smokey Joe
      Multiple Dutch Ovens and other Cast Iron
      Pink Thermapen
      Purple Thermapen

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      • #33
        Nice job on your extremely large Johnson cooker restoration.

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        • #34
          Looks great and will hold a lot of meat!
          sigpicYeah...that's right...I'm smokin'.

          The GOOD ONE smoker grill
          Weber 22 1/2 Wannabe (aka WW)
          Weber 22 1/2 Silver One Touch
          Smokey Joe New model, Smokey Joe 1984 model
          fire pit in the yard
          10 & 12 Lodge DO,
          Maverick ET73, ET732.
          A-MAZE-N SMOKER 5x8, RED HOT Thermapen
          MES 40 Gen 2.5 electric smoker

          Rick

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          • #35
            Very nice smoker! What a beautiful beast! I can see many great cooks coming out of that bad boy! Nice looking Johnson!
            Smokem if you got em

            Yoder YS640
            Weber EP-310 Gasser Grill
            A-Maz-N-Pellet-Smoker (AMZNPS)
            A-Maz-N-Tube-Smoker (AMZNTS)
            Frogmats
            Maverick ET 732
            Super Fast Purple Thermopen


            Deano

            "May the thin blue smoke be with you"

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            • #36
              nice man,,, looks like its going to be an excellent and versatile smoker...


              in answer to a question above:
              "The heat and smoke are transferred into the main chamber via 4 inlets. Two inlets are set low in the smoker and 2 inlets are set midway up from the bottom of the main chamber. This allows for even heat distribution within the main chamber. "
              http://www.johnsonsmokers.com/vertical-smoker/
              ~All that is gold does not glitter ~ Not all those that wander are lost~
              ~20" Yoder "Swiss Army Knife" Stick Burner~

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              • #37
                Im still interested in the how this thing is built.....having a 1 1/2 inch of concrete in the bottom seems strange.

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                • #38
                  Originally posted by nickelmore View Post
                  Im still interested in the how this thing is built.....having a 1 1/2 inch of concrete in the bottom seems strange.

                  No idea what type of concrete was used. But fire brick is placed around the sides first then the concrete was added to lock them in.

                  Good that they can't move around, but bad if you ever had to replace one. I'm thinking it acts as an insulator so the 2'x2' flat bottom doesn't warp over time, and thinking the couple pieces of C channel welded to the top of the firebox was to avoid warping of the steel. Also the concrete could refract and retain heat in the firebox along with the fire brick. There is also a 2 inch layer of concrete sandwiched between steel that separates the fire box and the upper chamber to keep the bottom racks from getting too hot.

                  Once you get it up and running and everything has evened out, the smoke and heat are transferred through 1 3/4" steel tubes. The lower ones are located at the front left corner and the rear right corner and they extend above the cooking chamber to keep grease and other fluids from flowing into the firebox. I baptized this rig in oil for the first fire and all the extra collected in the bottom. It isn't level yet so it all collected in one place. Makes for an easy clean right now and most fluids will be contained when the drip/water pan is used



                  There are also two square tubes of the same size located at the front right and left rear corners between the third and fourth racks. All of them combined seem to do a fantastic job of keeping the temp even from top to bottom.



                  I found a couple of square pieces that fit perfect over the tubing with holes cut in the middle. Not sure if I'm supposed to have one for each tube or not. I was thinking they could be used to allow smoke, but hold down the temp inside depending on where they were placed.



                  I'm still figuring this thing out as I go. I have several questions I'd like to ask as soon as I get the chance to call them during business hours. I'm pretty happy with it so far just based on test fires, but the truth will come out when I actually cook with it.
                  Last edited by Yard Dog; 04-12-2017, 09:35 PM.
                  Big Black Johnson
                  GOSM 3405BGW
                  Old Cimmaron (Ol' Faithful)
                  Cast Iron Grill (state park type)

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                  • #39
                    Cool, I really like the shelf/rack design.

                    How d you control air intake?

                    Thanks for the pictures.

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                    • #40
                      This pic is when I first brought it home before I stripped it and repainted. But air to the fire is controlled through the intakes on each side of the firebox, they work like a butterfly valve. Along with that there is a box on each side with a hinged lid that flips up. Depending on wind, weather, temp, and smoke, they can be opened or closed to vent the cooking chamber as needed.
                      Big Black Johnson
                      GOSM 3405BGW
                      Old Cimmaron (Ol' Faithful)
                      Cast Iron Grill (state park type)

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                      • #41
                        that is a really well designed bit of kit.

                        Betcha when it's running it's efficient as hell too !
                        Made In England - Fine Tuned By The USA
                        Just call me 'One Grind'



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