HI!! my name is shaun im 28 i live in michigan. ive been useung a charbroil propane smoker for the last five years. ive done sausage, lots and lots of jerky, and a few turkeys on it. i also have a charbroil harizontial charcoal grill that i use alot for everything and i also did a 13lb brisket on it. ive been slowleybuilding a very large smoker out of a 350gal fuel tank that is laid flat with a 40gal hot water tank for the fire box. it is also going to hav a hot box on it that is 4ftx4ftx18in. im planing on running propane burners in the hot box and in the fire box to keep a consistant flame going. not sure how its gonna work out but i guess we will see. i just got it unwrapped from winter storage today and measured for the grate and its gonna be 42"x50" which i think should be plenty of rome o do a full pig when that day comes. if anybody has any sugestions and advice it would be greatly appreciated. thanks!!
