workingdog
Is lookin for wood to cook with.
"Nice work, keep it up." I feel deeply hurt and offended by that comment.
Santa Maria Build
- Thread starter workingdog
- Start date
Gimmethecash
is one Smokin' Farker
...because we’re such a bunch of negative judgmental folks here lol
Looking great so far, subscribing for updates.
Looking great so far, subscribing for updates.
"no plan survives contact with the enemy"
It seems to be a very involved build - lots of "gotchas" possible in projects like that. Being able to adapt will get you across the goal line.
I'd say you are doing great- but would not wish to offend. :grin:
It seems to be a very involved build - lots of "gotchas" possible in projects like that. Being able to adapt will get you across the goal line.
I'd say you are doing great- but would not wish to offend. :grin:
Zak
Full Fledged Farker
- Joined
- Nov 23, 2010
- Location
- Monson, MA
It looks good. I'm not sure how you're going to make a lid on a santa maria grill work, if you can find a pic on the interwebs of someone's who's done it before you can copy their design. A little helpful advice though, turn up the heat on your welder because that steel will see a lot of movement with heat cycling and if you dont have good fusion, it's gonna crack.
workingdog
Is lookin for wood to cook with.
What he did to get teh lid to work was really interesting. I think I have it figure out and I'm going to work on it today and tomorrow and I'll post some pictures when I get it mocked up.
Thanks for the advice on the welds, I'll keep that in mind.
Thanks for the advice on the welds, I'll keep that in mind.
workingdog
Is lookin for wood to cook with.
The local steel supply has stopped all access to their remainder and scrap racks. You place an order on the phone, show up in your car, wait in your car, and they come out and load it. You're not supposed to get out. So, I could not get the short piece of 2x3 box tube I needed for sliders over the 1.5x2.5 box tube I'm using for the uprights.
So, I did have some 2x5 box tube (from a bumper). So I cut it down and made my own 2x3 box tube. What else do I have to do since I can't go anywhere.
So, I did have some 2x5 box tube (from a bumper). So I cut it down and made my own 2x3 box tube. What else do I have to do since I can't go anywhere.
Attachments
workingdog
Is lookin for wood to cook with.
Here's an update.
I ended up driving onto the warped plate, it got it 'flat enough'. Jumping on it did not get the job done.
Here's a profess update. Wheel is kind of attached, the ratchet is not attached. But, I'm getting close.
I ended up driving onto the warped plate, it got it 'flat enough'. Jumping on it did not get the job done.
Here's a profess update. Wheel is kind of attached, the ratchet is not attached. But, I'm getting close.
Attachments
workingdog
Is lookin for wood to cook with.
Okay, more pictures for anyone looking for details in the future.
I could not find the grilling surface I wanted. Well, I did (heavy gauge woven stainless steel), but it was too expensive. So, I bought some expanded lath - the standard 3/4 9 gauge - but I can't stand it. When it gets hot, it warps. So, I went with a lighter version of woven metal and we'll see how it goes.
I also put together a temporary version of the grill lifting mechanism that allows the lid to close. When it's done, it will be a threaded offset that the grill bolts to so the grill will be removable. The lip helps the lid seal. You can see the notch in the lip for the lifting mechanism and there will be a matching notch in the lid. The lifting mechanism is on the outside of the uprights to keep it out of the way of the lid.
I could not find the grilling surface I wanted. Well, I did (heavy gauge woven stainless steel), but it was too expensive. So, I bought some expanded lath - the standard 3/4 9 gauge - but I can't stand it. When it gets hot, it warps. So, I went with a lighter version of woven metal and we'll see how it goes.
I also put together a temporary version of the grill lifting mechanism that allows the lid to close. When it's done, it will be a threaded offset that the grill bolts to so the grill will be removable. The lip helps the lid seal. You can see the notch in the lip for the lifting mechanism and there will be a matching notch in the lid. The lifting mechanism is on the outside of the uprights to keep it out of the way of the lid.
Attachments
workingdog
Is lookin for wood to cook with.
I can assure you that at this time last year I had no skills at all. In fact, I took this on as a way of acquiring the skills - after having built a welding cart and welding table. All this on the way to be able to weld with some confidence on my old cars/4x4s.
workingdog
Is lookin for wood to cook with.
workingdog
Is lookin for wood to cook with.
The folks on this form were right, 10 gauge (about an 1/8") was too thin for the firebox sides. We cooked a tri-tip on it last night to test it out and the front warped out, which wasn't a big deal, except the lid wouldn't close.
So, today, I added a shelf of some 3/8's I had lying around that I'm hoping willing stiffen the front up so the lid can close. If not, I'll figure something out. I like the shelf, I'm going to add a rod to it as a place to hang tongs and things.
So, today, I added a shelf of some 3/8's I had lying around that I'm hoping willing stiffen the front up so the lid can close. If not, I'll figure something out. I like the shelf, I'm going to add a rod to it as a place to hang tongs and things.
Attachments
Looking good Peter.
workingdog
Is lookin for wood to cook with.
So, what should be the first thing I try in the smoker - and any input on how to run this smoker?
FrkYrPrk
Full Fledged Farker
FrkYrPrk
Full Fledged Farker
Fire It Up!
I would start with everything wide open, build a coal bed in the firebox side closest to the cook chamber with lump charcoal and a few splits.
Once that's established and running thin blue smoke, close the cook chamber door and the firebox lid.
Once it's drafting well, what's the cook chamber temp settle at? Over 300*F is a good thing. I would close in this order, fire box intake, damper between FB and CC, CC exhaust to achieve your desired CC temp.
If closing the FB lid chokes the fire, prop it open a little for now and plan to add more intake.
It's a great looking build, kudos to you :clap2:
I would start with everything wide open, build a coal bed in the firebox side closest to the cook chamber with lump charcoal and a few splits.
Once that's established and running thin blue smoke, close the cook chamber door and the firebox lid.
Once it's drafting well, what's the cook chamber temp settle at? Over 300*F is a good thing. I would close in this order, fire box intake, damper between FB and CC, CC exhaust to achieve your desired CC temp.
If closing the FB lid chokes the fire, prop it open a little for now and plan to add more intake.
It's a great looking build, kudos to you :clap2:
workingdog
Is lookin for wood to cook with.
Thanks everyone for the information. FrkYrPrk - that's exactly what I was looking for.
What biscuits are those?
And, the Fatty history was truly inspiring. That would give me gastric distress for a month, but my 17 year old son would eat that thing with two eggs in a heartbeat.
What biscuits are those?
And, the Fatty history was truly inspiring. That would give me gastric distress for a month, but my 17 year old son would eat that thing with two eggs in a heartbeat.
FrkYrPrk
Full Fledged Farker
If you haven't bought seasoning oil, some folks swear by spray cooking oil, I use Snow Cap Lard, pick up a couple tubes of biscuits in the refrigerator section of your market - I like Pillsbury Grands, a generic will do for the test.
I'm really interested in how well this cooker smokes - I have some concern the heat in the firebox stays in the firebox, due to volume. You may need to make an insert to efficiently run the smoker...
I'm really interested in how well this cooker smokes - I have some concern the heat in the firebox stays in the firebox, due to volume. You may need to make an insert to efficiently run the smoker...
FrkYrPrk
Full Fledged Farker
Advanced Fatty
This takes you out of the forum, more than a few of us are really happy Cowgirl is one of us and shares her knowledge:
https://cowgirlscountry.blogspot.com/2011/06/fried-potato-and-smoked-ham-fattie-on.html
This takes you out of the forum, more than a few of us are really happy Cowgirl is one of us and shares her knowledge:
https://cowgirlscountry.blogspot.com/2011/06/fried-potato-and-smoked-ham-fattie-on.html
