I am just that backyard guy who really enjoys relaxing watching the game when I am not working with athletes. I have been very interested in grilling and have recently have this addiction to smoking meat.
I currently have been using my grill which is a 48" Stainless Lynx that is in an Island. It is a 3 burner natural gas with a infrared heat source as well for rotisserie. It also has a small drawer for wood chips. When I smoke on it I cover two of the grills with foil to divert the smoke and put the meat on the grill with no heat and a water tray underneath. It actually keeps the temp well and produces real nice smoke and end product. I can taste that taste you get when you smoke with gas however. See Below.
In the past week I have constructed a cinder block smoker with the fire box on the outside base and a small wood shed on top. I dont think I will line the shed as I dont plan on smoking over 300 degrees. I also have to put in some rack holders on the sides of the shed to hold racks and dowels. Also that top piece of expanded metal will be cut in half so I can easily reach the lower expanded metal rack that will hold the water tray. Also below that is a 1/4 inch R/F plate that goes from the fire box side to about 6 inches from the other side. I am hoping the 1/4 inch plate will also help hold heat. As you can see (I think) the roof is on a angle and the smoke stack is on the same side as the fire box which is the high side of the shed. I am hoping the R/F plate will divert the smoke up and out in a manner that will expose the items to an appropriate amount of smoke. See Below.
Any ideas are also greatly appreciated. I have not seasoned this smoker yet but as soon as I make the adjustments I will get on it.