Shield Arc
Super Member
So Mark what is your procedure for cutting open one of those propane tanks? You fill with water, exhaust, or?
Smoker idea ???
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Mark @ Everlast
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It depends... I'd never cut into one that hadn't been open for some time with the valves removed
Propane doesn't stay in the tank very long as it volatilizes when its not under pressure. In the tank, closed up its under pressure and stays in liquid form. It is heavier than air though and can "hover" in the tank for a while and on the ground as well.
The smell is from Mercaptan,(methanethiol) the same stuff you smell in your flatulance or in swamp gas...It is relatively harmless in the amounts found in propane and is added to it to actually give propane a smell. After time it does find itself separating from the propane and has an oily residue...which can remain in the tanks after the propane is gone.
I fill mine up and "wash" them out with a little dish soap added to the water. The filling of the tank with water will force any suspected residual amount of propane out. If any doubts remain, it can be flushed again of course. The oil residue may still be left behind and it can smell still. This doesn't mean propane is left.
I use a plasma to cut mine. Of course, I do not mean to give this as a primer for cutting a tank...Do so at your own risk.:laughing::thumbsup:
Be careful to mind the overheating of the tank when you cut or you can warp it. It'll probably spring out of shape a little anyway...depending upon the heat used (plasma is best). Using a O/A setup can put a lot of heat into it...At best most tanks will be a 1/4" thick, so a small plasma can be used. Some people use reciprocating saws because of the fear of gas or an abrasive...None of which make it much safer, in my opinion. It only makes it louder, and slower.
It's always a "fun" experience though when you do cut into a tank...Don't breath the fumes. Cut it out in the open. Not so much, mind you from what is on the inside of the tank, but what is painted on the outside.
The REAL chanllenge is making a square cut on a round cylinder...Need a little geometry refresher course for that.
With all that said, if doubt remains, it might be a good idea to go out and buy some "depends" and employ the use of them when you make your first cut...Of course if something happens, you won't have much time to make use of them.
Here's a little "factual" info that can help allay some fears.,,and create some others....
Propane Safety Tips - Exceptional Energy
Propane doesn't stay in the tank very long as it volatilizes when its not under pressure. In the tank, closed up its under pressure and stays in liquid form. It is heavier than air though and can "hover" in the tank for a while and on the ground as well.
The smell is from Mercaptan,(methanethiol) the same stuff you smell in your flatulance or in swamp gas...It is relatively harmless in the amounts found in propane and is added to it to actually give propane a smell. After time it does find itself separating from the propane and has an oily residue...which can remain in the tanks after the propane is gone.
I fill mine up and "wash" them out with a little dish soap added to the water. The filling of the tank with water will force any suspected residual amount of propane out. If any doubts remain, it can be flushed again of course. The oil residue may still be left behind and it can smell still. This doesn't mean propane is left.
I use a plasma to cut mine. Of course, I do not mean to give this as a primer for cutting a tank...Do so at your own risk.:laughing::thumbsup:
Be careful to mind the overheating of the tank when you cut or you can warp it. It'll probably spring out of shape a little anyway...depending upon the heat used (plasma is best). Using a O/A setup can put a lot of heat into it...At best most tanks will be a 1/4" thick, so a small plasma can be used. Some people use reciprocating saws because of the fear of gas or an abrasive...None of which make it much safer, in my opinion. It only makes it louder, and slower.
It's always a "fun" experience though when you do cut into a tank...Don't breath the fumes. Cut it out in the open. Not so much, mind you from what is on the inside of the tank, but what is painted on the outside.
The REAL chanllenge is making a square cut on a round cylinder...Need a little geometry refresher course for that.
With all that said, if doubt remains, it might be a good idea to go out and buy some "depends" and employ the use of them when you make your first cut...Of course if something happens, you won't have much time to make use of them.
Here's a little "factual" info that can help allay some fears.,,and create some others....
Propane Safety Tips - Exceptional Energy
deereman75
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do you think a 7in grinder with a zipcut would be better then O/A? If I can convince my dad, I might build a smaller one.... He is really against having a bunch of what he calls junk in the yard....
Mark @ Everlast
Advertiser
For that thick of metal, I'd say no...its a dusty, loud and slow process...not to mention expensive. Manage your heat and stay on top of your cut and the O/A will do the job. Don't use more heat than necessary and don't try to carry too little. Just don't hover over the cut very long.
To prevent too large of a kerf, keep the torch vertical to the work... use a piece of flat bar as a guide for the tip...yes....you can do that.
To prevent too large of a kerf, keep the torch vertical to the work... use a piece of flat bar as a guide for the tip...yes....you can do that.
deereman75
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I was thinking of making a really mini one, with the smoke chamber made from an outdated 20# propane tank. I was thinking it could also double as a charcoal bbq. The super small size was the only reason I thought of the grinder. Too bad I cant think of anyone I know who has a plasma cutter......
rrrkkk
Silver Member
There is a BBQ site called the Smoke Ring. It has a lot of very helpful information on it, such as size of opening from firebox to smoke chamber. Also reverse flow smokers. It also has several threads that show how various people built their smoker. Mine is 1/4 inck with a 3/8 firebox. Almost all new competion cookers are insulated. Peoria custom Cookers has 2" ceramiic insulation in theirs, you can cook a long time on an insulated cooker.
Mark @ Everlast
Advertiser
I would not say "almost all"...Many of the top guys are still using uninsulated cookers, custom built by hand...at least around here. There are a lot of guys building their own and winning. And guys like lang close to me build winning, non insulated grills all the time. When you end up with stamped out products, that everyone uses, you end up with "stamped out" generic flavor. If you want to win, you don't follow the "crowd".
Peoria isn't exactly known as a prime BBQ area, not to say there isn't some decent stuff. Keep in mind, I live in the area and home of the likes of Myron Mixon.
http://langbbqsmokers.com/
Peoria isn't exactly known as a prime BBQ area, not to say there isn't some decent stuff. Keep in mind, I live in the area and home of the likes of Myron Mixon.
http://langbbqsmokers.com/
deereman75
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What kind of wood are you using for the smoke? With all the orchards around here, I am sure I can get lots of fruit wood...
Mark @ Everlast
Advertiser
You can take a hint from the background in the pictures....Pecan...Only thing we use around here, except for the occasional oddball guy that likes oak. I've used peach, hickory, oak, and mesquite as well...had some apple, and pear, but when it comes down to it, it'll be Pecan over all others. Its in the hickory family but is distinct and is much sweeter to smoke with. Oak will work...Just be suspicious of the guy that sells you some pine smoked.lol Peach is good though, I can't complain...
So in order of preference:
1) Pecan
2) Hickory
3) Peach
4) Apple
5) Oak
6) Pear
7)mesquite (not locally available but can be store bought in chunks)
8)Charcoal (chunk not briquette)
And notice, Propane isn't on the list. PROPANE IS NOT A VALID COOKING MEDIUM FOR BARBEQUE>>>>SORRY TO DISAPOINT SOME OF YOU NORTHERN GUYS!!!!
So in order of preference:
1) Pecan
2) Hickory
3) Peach
4) Apple
5) Oak
6) Pear
7)mesquite (not locally available but can be store bought in chunks)
8)Charcoal (chunk not briquette)
And notice, Propane isn't on the list. PROPANE IS NOT A VALID COOKING MEDIUM FOR BARBEQUE>>>>SORRY TO DISAPOINT SOME OF YOU NORTHERN GUYS!!!!
deereman75
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hmmm it is to cold here for pecan, or most oaks, or hickory, or mesquite, and its hard to find peach here... Apple and pear are about it, unless I buy it in the little bags for way to much money... I guess it needs to be chipped as well right?