Hi guys. Thanks to your advise and all the information on the forum, I finally got down to work on my smoker this December and finished it on time for the Holiday's cookouts. I am limited to the pics that came out clear on my cell phone camera, but want to share everything possible. Its nothing fancy like some others I have seen, most of mine is made from recycled on reclaimed materials, down to the wood on the table (with the exception of the grilling racks and wheels). Overall I spent a fraction of what I think it would have cost me in the states, but I am in Central America, where recycling and/or reusing is always a priority. Design factors were ruled by the Timplate BBQ form.
I started off with a 20" Dia. 3/8" thick, 35" long piece of pipe that I kept after replacing it at a water project.
I made the hinges from short cuts of bent drilling rods and 3/4 iron; then added a sliding door for the fire to cooking chamber so I would maximize the use of volume in the fire box. The pipes on each side are drains for washing the cooking chamber occasionally.
Then I put together the fire box from 1/4 recycled plate, this pic shows the bottom of the box, with the air gate installed on bent pins so it can be opened completely if needed.
The fire box door got too hot when I was cutting it and ended up slightly twisted, about 1/4" opened on one side.
I threw in a piece of 1/2" plate as the baffle
The fire box door got a latch for locking and hopefully to reduce the small gap on the door, caused from torch overheating. Also, the originally installed wheels, which had been pulled from a pile of scrap, made it difficult to move the smoker as the weight increased. So we broke the bank and got new ones, with swivel on one end.
Dropped a chimney on it.
This is how its all taking shape
Next step was to build the racks and a small box on the side with a gas burner, for heating up basic stuff. Painted it with my girlfriend one evening and welded a small pipe on the other side to aid in pushing around and for a small table. I still need to get a good thermometer.
Here is more finished product
Thanks to all for sharing your knowledge
This small pork is still my favorite. The thermometer on the bottom is worthless