The Coffin

Custom manufactured BBQ Pits, Do-it-Yourself projects, parts and ideas.

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PinoyPitmaster
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The Coffin

Postby PinoyPitmaster » Sun Jul 22, 2018 5:35 pm

Alrighty! So I had a draft problem!! My temps didn’t get above 160 after 1 hr. I had 5 x 3/4 inch holes which i drilled bigger to 7/8 and added 6th hole. At 230pm put in fuel 1 charcoal chimney and 1 small log. 3 hours later temps holding but about to refuel. See grill placement starting left to right is Weber top to bottom temps ImageImage ImageImage Image


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PinoyPitmaster
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Re: The Coffin

Postby PinoyPitmaster » Sun Jul 22, 2018 7:41 pm

After calibration run, time for clean up..wow look at that shine!! Image


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Re: The Coffin

Postby PinoyPitmaster » Mon Jul 23, 2018 8:03 pm

Day 2 of calibration. Pit holding temps steady extremely well for 3 hours! However i definitely have hot spots. I have a tuner plate and could use advice if any of you have some to give. Right side is hotter then left side and middle cooler then both left and right.

E.g. L 280, L Middle, 240 R Middle 243, R 263

Do i put holes between L middle to the L side to lower L side temps? Is that how it works?


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david brace
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Re: The Coffin

Postby david brace » Tue Jul 24, 2018 7:56 am

I gotta say that in it's unpainted raw condition that is strange looking puppy. :dont:

Painted pix makes itv look a LOT nicer.
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Re: The Coffin

Postby PinoyPitmaster » Tue Jul 24, 2018 9:52 pm

Day 3 calibration. I was able to get within 10-15 degrees in all spots using perforated steel and and solid sheet to tune the heat.

However i continue to have a drafting issue. I will be adding more holes to firebox as that’s easier to do.Image


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Boots
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Re: The Coffin

Postby Boots » Tue Jul 24, 2018 11:19 pm

Insufficient draft? Couldn’t tell from photo, does yer stack have a damper lid, if so have you tried running the stack wide open? Just my own experience, but draft is a pull as well as a push proposition, and I open the stack all the way up as well as opening the firebox damper wide to pull in more oxygen and hit higher temps.

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PinoyPitmaster
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The Coffin

Postby PinoyPitmaster » Wed Jul 25, 2018 12:12 pm

Finally!! Draft issue resolved added 2 inches to existing holes!! Ugh now gotta repaint!! Tomorrow time to cook a brisket! Image


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The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 12:09 am

As I am laying in bed dreaming of the inaugural cook on “The Coffin” in the morning. Giddy with excitement, I think to myself geez!! I am gonna have a mess to deal with!

How can i extend that shiny brand spanking new custom built bbq pit feeling?

I can’t possibly be the only one that feels like this ? As i ponder to myself how to keep the insides of my pit clean?

Many say that it is pit seasoning and don’t clean it however after so many cooks the soot collects and eventually flakes off. At least that is how my old pit looks like!
Image

So how do you keep the pit clean? Maybe you got some clever pit tech you can share?



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PinoyPitmaster
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The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 10:28 am

Ok inaugural cook! 12lb brisket
Image

Old pit: 1-1.5 hrs to hit temps

The Coffin: Fire started 630am. 7am temps hit, brisket in!

Old pit i cook between 235-245

New pit same temps but 2 hours later brisket 127 —wow! worried cooking to fast! Normally about ~100degrees 2 hrs in
Image

Decided to lower temp to 215-230 at 3.5 hr mark brisket cooking quick 149°
Image


Initial impression

Temp stability: ability to hold temps rock solid! I wasn’t expecting just how well the double wall with insulation worked at really retaining heat! Wow!

Fuel efficiency: again very impressive! i refueled after initial burn at the 3hr mark.

@Boots! Everything up to this point- the vault style pit you described is true!!






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PinoyPitmaster
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The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 11:02 am

As i am burning time by reading posts, i see many people showing the build from scratch,

Here are pics starting beginning of May 2018 to today July 26 about 3 months. Every weekend and 2-3 nights a week. Thanks to my retired father-in-law a 50+ year fabricator to measure twice and lay out my design and help me square it best possible out of my garage, 135 MIG, and 4” grinder. so i could cut and weld.

Because of the light 14 gauge i was told i needed “spot weld” so not to warp metal and bang on it with a hammer after every weld. Of course some areas warped and most welds were ugly but not to shabby!

Image[img]//uploads.tapatalk-cdn.com/20180726/fff150aac5dc89c6e4ca6d1340e73d1b.jpg[/img][img]//uploads.tapatalk-cdn.com/20180726/b2b1d4f13bcb17554d5fb2a70fbafafe.jpg[/img]Image
IMG_8633.JPG
[img]//uploads.tapatalk-cdn.com/20180726/b5b9226d520f099332c79a2239d723c8.jpg[/img]Image
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55382609623__189670DE-963A-4AE8-96FF-D35C7BE323ED.JPG


The rest is history...


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PinoyPitmaster
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The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 3:13 pm

So at 1pm 5 hrs in, 165 hit pic before wrapping standard stuff except on my old pit my brisket was much blacker

Old pit
Image

New pit:
Image

This is new territory but expected I guess because of new pit.

Currently 330pm brisket at 181. Crossing fingers.


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TwoGuysBBQ
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Re: The Coffin

Postby TwoGuysBBQ » Thu Jul 26, 2018 5:30 pm

Looks good Sir, always fun experimenting on a new set up especially your own design. I just wanted to add my two cents regarding your last pic of the briskets old vs new. I used to always wrap at 165 Always.
however after a bit of research and conversations I've changed from wrapping at "165" to wrapping at color.
Basically when the bark is set and the color is where I like then I wrap it. Now I gotta say that the internal temps have been 170, 175 even 185 internal before I wrapped. What I'm saying is don't always go by the 165 because that's not necessarily the magic number. Every Brisket is different and smokers are too especially yours and mine.

Again this is just my opinion and how I do it. Doesn't make it right however it works for me. 8)
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PinoyPitmaster
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Re: The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 8:50 pm

TwoGuysBBQ wrote:Looks good Sir, always fun experimenting on a new set up especially your own design. I just wanted to add my two cents regarding your last pic of the briskets old vs new. I used to always wrap at 165 Always.
however after a bit of research and conversations I've changed from wrapping at "165" to wrapping at color.
Basically when the bark is set and the color is where I like then I wrap it. Now I gotta say that the internal temps have been 170, 175 even 185 internal before I wrapped. What I'm saying is don't always go by the 165 because that's not necessarily the magic number. Every Brisket is different and smokers are too especially yours and mine.

Again this is just my opinion and how I do it. Doesn't make it right however it works for me. 8)

Thanks I’ll have to try that on my next multiple brisket cooks !


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PinoyPitmaster
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Re: The Coffin

Postby PinoyPitmaster » Thu Jul 26, 2018 8:57 pm

To end the day, it works!!

Brisket was how i expected it to be!

ImageImageImageImage

I feel i achieved what i set out to do! Only time will tell the durability of the light gauge firebox and cook chamber. I will update during HLSR WCBBQ

@Boots i would add weakness to horizontal vault is clean up sucks.




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Re: The Coffin

Postby TwoGuysBBQ » Thu Jul 26, 2018 9:45 pm

Good Looking Results Sir :salut: nice color and smoke ring too

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