First off, thanks to all on here. You guys on here are what makes this a great site.
I got my hands on my aluminum traffic signal cabinet. It measures about 44" wide, 26" deep, and 56" high. When I got it, it still had some left over wiring and electronic stuff in it. I gutted it of all not metal parts. Came out with two big aluminum trays, and some smaller ones the electronic parts were mounted to to maybe use later.
If you're wondering, yes the other side of the cabinet has a door just like the front. I'm guessing that rubber door gasket has to go, so I'll take that off next. May try the fire caulk & plastic wrap, or may just go with oven gasket. Also, there's a small door in the big door where you see that box welded on the right side of the pics. I'd like to cut that off so I can use the small door to peek instead of opening the big door letting all of the smoke/heat out.
Here's my question that I need some advise from you experienced smokers. The front door already had a large louvered vent in the bottom center that should be big enough. Just above the door, there is a soffit type vent under the top to allow the cabinet to circulate air. I've been under the assumption that smokers should have circulation through the middle. In this set up all the air circulates just in the front. What about if I mount one of the shelves (in the top pic) just above the burner and chip skillet in the front where it touches the door when closed. This would allow air in the vent to supply the burner, then deflect off the shelf toward the back and spread it out better as it goes up, 'through' the meat, and then out the top vent.
Secondly, how important is dampening the outlet vent? I didn't get a pic, but it is about 2" wide and the whole width of the cabinet. Thanks in advance for all of your help.