I am in Lockport NY. Been smoking for 10+ years. Mostly with a couple different gas smokers and the good old webber. I like to smoke almost any meat. I prefer to smoke and grill as much as possible year round. I also LOVE making new sauces and rubs.
I have a new (used) Jonny Walker custom : home made whole hog smoker : 36" gas smoker, webber and few grills.
I bought the Walker (will get more detail/pict if it helps) about 48" long/2 racks. Sits about chest level. 2.5" below it sits an 18"-20" square smoke box. there are 2 smoke chimneys on the back to direct smoke. a later add of a 6" 1/8th steel pip to connect the box and the main box. There is a side tray that is the length of the box where you can put charcol/pans of water. I was told that the pull out tray was not needed. That the smoke box with the 3 opening fed the smoke and heat. It delivers on the smoke, many air flow vents. 2 2"-3" pipes for draw. The smoke draws very very well. I can't get the box itself to get above 150 degrees unless i have a RAGING fire in the smoke box. I called the guy i bought it from and he said "OH, yeah, you have to pull the tray out and feed small amounts of charcole to get/keep it at 225-250.
I dont' want to have to do that. I want to be able to control the temp from the source in the fire box. I don't want any gas mods. I would like to use it on a few local bbq competitions.
How do i get more heat from the fire box up to the cooking chamber?
The steel is very thick on the smoker. Any mods would have to be done with a welder/cutter bigger than the 110 volt i have.
I will try to get pictures and dimentions posted.