Hi all, new to meat smokin and new to this forum. I am in the process of building my first smoker, it's a whopper! Main oven is 46" X 16" pipe 1/2" thick, attached 16" firebox in the traditional manner (lower attached) chicken roaster attached on top of main oven on oppisite end of the fire box, 6" stack out of that with damper. Almost done, I have thermometers ordered, racks are built except need to find Stainless expanded metal for them. Will provide pictures when done....probably next weekend.
I'm sorry in advance if It takes my a long time to post....I don't comput very much at home since I do so much at work.
Nice to meat you all! Don