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6'x22" is the size. And I probably will add a fire box in the future as soon as I find some cheap material
I don't know about reverse flow but I am going to make it where I can shut off the fire box for direct heat when I want.
Thats why I put the intake on the right lower side. It drafts great as of now. And I added the plates to restrict the flow if needed.
I thought about building a plate inside to keep the direct heat off the meat but then I thought I like a steak cooked over super hot so I decided not to.
I cooked a steak on it last week and man was it good.
I used a bag of charcoal with two big sticks of semi green hickory and it went for hours.
I have almost an unlimited supply of hickory,redoak and white oak around here and on my hunting club leases that timber cutters leave behind so thats my source of cooking fuel.
I also built a big old open fire grill I have been using for years and love the open fire cooking. It's time to get into the slow smoking style.
Welcome to the SMF. I was wondering what you did to make the first cut into the propane tank to keep it from exploding. I have one that is 7 feet long I would like to make a smoker out of,but can't find anyone to cut it for me.
I filled it with water and a little dish washing liquid. Let it sit a few months ,drained it and filled it again. Then a few month later which actually turned out to be about a year filled with water, I broke the Oxy/Ace torch out and cut it. I will admit there was some tension but no problem.
The tank had been exposed to the air for probably 30 to 40 years before I took it.
The inside still had that nasty oil and just make sure you don't get it on you.
After I got the doors cut I got it pretty hot with a propane torch to help burn any oil out.
I also built a fire in it to help.
Just be very careful and take the precautions of letting it sit for the months with water in it.
Flush it also....
I can't recommend anyone doing this because it could be very dangerous. But with some caution and good precut prep it can be done.