I just had an 80 gallon tank turned into a reverse flow smoker and here is a picture...
My fault, I didn't do enough research to see what all calculations were needed to build one of these things so I just let a guy tell me that he knew what he was doing. So one thing at a time...I would like to hear your feed back on the fire box today. My main problem is how to get the wood/briquettes into the thing to start it up and once I am cooking since the door is so short. Here is what I have to work with.
It has a two food diameter and the door that opens is at about 8 3/4" from the bottom of the box to the top of the cut. There is a cooking grate, that I had the guy build for when I want some steak or burgers, that sits right at the bottom of the top hatch. It is 16" from the bottom of the box. My thought is that I want to make the door of this thing bigger so I can get wood in there when it is cooking and I don't think that it would be a good idea to go in from the top because of the greater loss of heat. The other side of that thought is that the whole thing is made out of 3/8" steel so it should retain the heat pretty well.
My next question is what should I do about the tray for the wood/briquettes? I use a chimney to get my coals ready to go and then when I pour them on to this tray, they kind of go where ever they want...and one burned into my new shoes...dang it! My thought here was that if I had a bigger door built, I could have a basket built too. then when I pour the briquettes in for my first heat, they won't go everywhere.
Let me know what you think...another thought is to just cook with the dang thing! I was using a pretty terrible smoker before and I pulled some good butts off of it so how bad could it be???
Thanks for any help!!!!!!!!!!!!!!!!!!!!!!!