For the door backstop, just throw another leg in the middle. You have the room. It will make it solid. Edit Just thought of a cool idea. Get/Make a steel "CHUDS" that fits between the door backstop and the top of the cook chamber and weld it in the middle.
I have really enjoyed this series. Have liked all of your build videos. One day I hope to actually try to build something myself. Thanks for all the tips, Brad.
Hey Bradley, for that backstop, might be cool to cut and fit a couple of wrenches grabbing the square tube and welded to the top of the cook chamber for added support.
I’m excited about this build. I use a Lang reverse flow 60” which I love. But you don’t see a lot of reverse flow out there. Can’t wait to get his feed back on this vs a traditional offset.
Grate episode! Hey when making steel angle frames for grates etc. if you don’t have those sweet sexy Fireball Squares. You can over cut your 45 deg miters to 45.5 or 46 degrees. Tack them and weld them eyeball square. To bring them precisely to square measuring corner to corner. The shorter dimension identifies the corners that need adjusting. Lay the frame flat on an appropriate surface and hammer both of the welds a few times. This will displace the filler material. Don’t over do it. Check your progress after a few solid licks. If you go to far you can hit the other corners. This method can get ya ‘dead nuts’ square. Or ‘ 5:44 spot on’ if you speak with a British accent.
I kinda thought that too with the last shot of it... I think its distortion from the wide camera lens. If you look at the firebox on the other side you can see that straight line also looks crooked.
Slightly off topic but I would love to see your take on my favorite street taco which is the carne enchilada taco. The original is thin sliced pork marinated in a red chili sauce then direct fire grilled. Then it's chopped and thrown on corn tortillas with the usual onions cilantro etc. I feel like a smokey pulled pork version of that recipe would be amazing. Go make it happen Chuddy.
Hey Chud, Can you create a playlist and put all the smoker build videos in it so it’s organized together? Peace! I’m going to go cook something outside.
I'm enjoying this series, Thanks Chud! Do you tend to get too much heat next to the firebox? I'm a pellet smoker guy and considering building an offset and actually maintain a fire. I've recently seen Goldee's have a design with the firebox disconnected from the food area. M&M BBQ is the manufacturer and they have some patent pending design on air flow. They claim most smokers get hot near the box, which makes sense....do you have to constantly fight that issue with your setup? Thanks for sharing your knowledge!
Great. Oh I mean grate. Maybe just put one brace at the back centre of the door rest? At an angle? (DJ beat me to it) Anyway, easy for me to say from the couch. Thanks for sharing sir!
I worked managing subcontractors for years and the folks that got injured the most weren’t newbies. They were veterans who were so comfortable doing dangerous shit that the let their guard down and bad stuff happened. Keep safety top of mind, don’t want to hear you have an accident and turn one of your fingers into a little Cole situation lol😂
Brad, you should add the second upper rack bit instead of the expanded metal grate do the frame with some rods so you can hang sausages from it or anything else that would work on that hook and rod system
May want to knock back the front corners on those upper-grate brackets. I would totally impale myself on one or both of them while cooking on the grate below.
I have been kinka bingeing on your vids for the last couple of weeks. Hubby and I recently bought a Ninja Woodfire Outdoor Grill & Smoker (just Hubby and I). Not big on all the fuss with wood fire grills/smokers but love the smoke flavor on almost anything I eat. First cook was a 10 lb pork butt with Ninja's robust blend, totally not a fan smoke flavor just not to my liking. The smoke was almost overwhelming with a flavor I do not like. 2nd smoke with ribs and mesquite smoke I love on baby back ribs, first batch wa dry. I bumpit the heat up on the second batch was amazing. Whatever the cooker
Should just throw an extra support on that backstop and get it over with. Yeah it holds for now and doesn't seem like it would ever give yoh trouble but it's cold. When that metal is hot it's a different story. It will warp a little bit every time you use the door while the smoker is hot. 🤷🏽♂️
Most people don't know this, but when the guy invented this grill he said, "Wow, that's grate, but it would be even grater if it could shred some cheese!"
C’mon Brad. Put a support or two in the backstop. Fully weld the bottom of firebox to cook chamber (you said you weren’t gonna in the first video because lazy) put both upper racks in (Doesn’t look good with one, looks like the design is bad and you only used one) It’s your build series video and you sell pits. C’mon you got this, let’s do it, right.
Wait, that looks like a wood blade on your chop saw. How does that even work? I have a chop saw setup for metal only and the blades i use look like a cutting wheel on an angle grinder. The blade youre using looks like it would be very dangerous to try to cut metal with but these days who knows they come out w new shit all the time maybe im old school
It's a metal cutting blade plus the chop saw runs slower than the normal abrasive disc chop saws your talking about. I've got a small one on my skill saw for cutting thin sheet mild steel/aluminium works a treat.
@Odd Ball weird, I've never seen one like that and just doesn't seem rite. I've been using chop saws to cut angle, threaded rod and strut for over 20 years at work, yet to see a saw tooth metal blade
