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Old 07-20-2011, 06:26 PM   #11
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Looks awesom!
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Old 07-20-2011, 08:38 PM   #12
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she's a beaut, rf!

nice job.
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Old 07-20-2011, 09:00 PM   #13
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That is a work of art! Ugly it ain't!
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Old 07-20-2011, 09:16 PM   #14
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Can you take some pics of the inside? I'm curious re; how you set up the racks. And, did you make the racks or buy them?
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Old 07-20-2011, 09:41 PM   #15
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Thanks folks!


Quote:
Originally Posted by CWS4322 View Post
Can you take some pics of the inside? I'm curious re; how you set up the racks. And, did you make the racks or buy them?
I will snap a couple of pics of the inside set up and post them tomorrow, including a pic of the expanded metal charcoal basket/ash pan assembly. The two racks are old Weber 22" kettle grates I've had laying around.
Used Weber grills can be picked up on Craigslist for cheap and I use them for parts.
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Old 07-21-2011, 06:05 AM   #16
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Looks great, RF! Break that thing in!
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Old 07-21-2011, 11:40 AM   #17
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Here's the photo of the inside as requested. I used 5/16" bolts as grate supports, 4 per grate.
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Old 07-21-2011, 02:25 PM   #18
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How do you add more charcoal if the need be?
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Old 07-21-2011, 03:58 PM   #19
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How do you add more charcoal if the need be?
You don't. Just fill the basket with enough charcoal for the length of the cook, whether they're 5 hour short smokes or up to 20 hours burn time. You'll also bury several large chunks of smoke wood mixed in with the unlit charcoal. Only several (a dozen) fully lit briquettes are placed on top of the basket of unlit coals to start the long, slow, low temperature burn.
In most cases if you start out with enough charcoal you'll end up with a pile of unburned, left over charcoal at the bottom of the basket the next morning after closing off all the vents and snuffing out the coals.
There's really no reason to put an access door on the side of these vertical smokers. They only create more air leaks.
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Old 07-21-2011, 04:16 PM   #20
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My WSM leaks now. I can't snuff out the charcoal anymore when I'm through.
That pastrami I did last week, the charcoal stayed lit for two days, lol. The second day the temp was just starting to drop. It was 158 when I last looked. And by second day I mean I smoked the brisket on Friday afternoon and the smoker was still going Sunday. All vents shut.
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