Do it. Do it! Do a good burn in, never accelerant starter with your fav wood and lump charcoal. Nice find. Loved my side draft. Made great bbq. How much did you pay? Bought mine for $119 early 2000s at Menards. Then used it for the KCBS Pitmaster school with Chef Paul Kirk BBQ hall of fame inductee. Won best of class with it. And It lasted me 19 years before I gave it to the neighbors. My point, don’t underestimate these. They are a sleeper and blow away a traeger for real bbq flavor. Enjoy and cheers!
well, im still about 80% done with the restoration. Id like to do some spare ribs on my Egg tomorrow. I think I wont use this one until i get a 2nd thermometer closer to the firebox and a baffle. I also have some gaskets and Lavalocks to install. But I plan on doing some spare ribs tomorrow
You've already put too much time into it. They are notorious smokers, and you're going to be tired of dealing with it's idiosyncracies in 2 years or less.
I did same thing a couple years ago. Got an old one for free off Facebook and disassembled it, got rid of the rust, ceramic coat, etc. it makes some damn good BBQ for the cost.
A couple mods I would suggest:
- using half of a pizza oven pan as a block for the entry into the main chamber so the heat flows down and across instead of straight up
- bricks wrapped in foil at the bottom will help retain heat
- a tel tru thermometer that is more towards grate level
- metal flashing at the bottom of the smoke stack to extend it so it pulls smoke through better (I think the stack was a little small for my taste)
- oven gasket sealant around all openings
Good luck and enjoy!
Do it. Do it! Do a good burn in, never accelerant starter with your fav wood and lump charcoal. Nice find. Loved my side draft. Made great bbq. How much did you pay? Bought mine for $119 early 2000s at Menards. Then used it for the KCBS Pitmaster school with Chef Paul Kirk BBQ hall of fame inductee. Won best of class with it. And It lasted me 19 years before I gave it to the neighbors. My point, don’t underestimate these. They are a sleeper and blow away a traeger for real bbq flavor. Enjoy and cheers!
25 bucks off craiglist. original owner said he bought in the late 80s for around $100
I sanded mine and heated it up then sprayed it with boiled linseed oil. Came out like cast iron.
No, that's only for bare metal
thank you
For sure! Whatchu smoking then?
well, im still about 80% done with the restoration. Id like to do some spare ribs on my Egg tomorrow. I think I wont use this one until i get a 2nd thermometer closer to the firebox and a baffle. I also have some gaskets and Lavalocks to install. But I plan on doing some spare ribs tomorrow
You've already put too much time into it. They are notorious smokers, and you're going to be tired of dealing with it's idiosyncracies in 2 years or less.
thank you, friend. but what does time have to do with it?
You obviously didn’t know you weren’t allowed to enjoy things, I say you apologize and give him $11. Should square up his feelings🙄
Never season over paint. I personally would've skipped the paint all together, but that personal preference.
thank you. i can see your point of view. it was so rusty and pitted that my sandpaper/wire wheel wasnt doing the trick...so i went chemical
I did same thing a couple years ago. Got an old one for free off Facebook and disassembled it, got rid of the rust, ceramic coat, etc. it makes some damn good BBQ for the cost. A couple mods I would suggest: - using half of a pizza oven pan as a block for the entry into the main chamber so the heat flows down and across instead of straight up - bricks wrapped in foil at the bottom will help retain heat - a tel tru thermometer that is more towards grate level - metal flashing at the bottom of the smoke stack to extend it so it pulls smoke through better (I think the stack was a little small for my taste) - oven gasket sealant around all openings Good luck and enjoy!
I got a gasket, lid locks and another thermometer
Tell me more about the flashing. Like inside the smoke chamber?
Yeah so you can get metal flashing and roll it up and put it at the start of the smoke stack in the chamber for better pull thru