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PostPosted: Mon Feb 23, 2015 12:56 pm 
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Location: sunbury victoria
This could be the start if something BIG don't know what yet :P
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48 in long 20 in dia or 120cm by 50 cm
And yes it is bloody heavy

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PostPosted: Mon Feb 23, 2015 1:06 pm 
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looks like you have the makings of a Wichita on your hands
IMO a perfect sized offset.

dont go cutting it down for a round firebox, work on an insulated square firebox.
its going to be a 250kg bbq

http://www.yodersmokers.com/support/wichita_dims_front.pdf
http://www.yodersmokers.com/support/wichita_dims_side.pdf

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PostPosted: Mon Feb 23, 2015 1:13 pm 
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Chamber Size 36172.80 - cubic in.
Firebox proposed size - 12057.60 - cubic in.
a 23x23x23 inch firebox should do the trick
a 40inch chimney at 4.5 diam should do the trick

here are the calcs ive done

Link to BBQ Pit Calculator

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Mon Feb 23, 2015 1:17 pm 
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Location: Buninyong Vic
fishfood wrote:
This could be the start if something BIG don't know what yet :P
Image

48 in long 20 in dia or 120cm by 50 cm
And yes it is bloody heavy

O yea and when are you gunner get the time. :lol:

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PostPosted: Mon Feb 23, 2015 1:30 pm 
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Smoking Jim wrote:
fishfood wrote:
This could be the start if something BIG don't know what yet :P
Image

48 in long 20 in dia or 120cm by 50 cm
And yes it is bloody heavy

O yea and when are you gunner get the time. :lol:

oh, he didnt tell you?
well you are helping (doing) the build for him :)

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Mon Feb 23, 2015 2:22 pm 
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Location: sunbury victoria
Mite just do that :P :P

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PostPosted: Mon Feb 23, 2015 2:24 pm 
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Location: sunbury victoria
Smoking Jim wrote:
fishfood wrote:
This could be the start if something BIG don't know what yet :P
Image

48 in long 20 in dia or 120cm by 50 cm
And yes it is bloody heavy

O yea and when are you gunner get the time. :lol:

Go on you was telling me now you are retired you had plenty of spare time :lol: :lol:

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PostPosted: Mon Feb 23, 2015 4:29 pm 
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Location: sunbury victoria
What's your thoughts on reverse flow

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PostPosted: Mon Feb 23, 2015 4:53 pm 
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I would do standard flow, easier to move meat up/down a long grill like that than heat/cool it if the temp isn't right.
Also easier to do a standard flow :)
You could do a hybrid if you want the best of both worlds

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Mon Feb 23, 2015 5:12 pm 
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Location: sunbury victoria
Beaver wrote:
I would do standard flow, easier to move meat up/down a long grill like that than heat/cool it if the temp isn't right.
Also easier to do a standard flow :)
You could do a hybrid if you want the best of both worlds

Ok what's a hybrid
You are talking to a dickhead here

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