My last two smokers I built, (SS double door commercial fridge, and Ultimate Drum Smoker) I have used Smoke Daddys Pellet Hopper and am in love with them now. I used every fuel source in the past, and with kids,a business, etc...It is what works for me now. Being to sleep all night, and run it while at work is priceless. I have built a 250 gallon RF with firebox in the past and loved it. So I am needing a large surface area cooker to handle whole hogs and lots of food at once. My plan is to roll a 6'x12' sheet of steel into a cylinder, giving me roughly 42" wide x 72" long grates. 2-Pellet Hoppers, magnum pig cold smoker, 2 SS slide out racks inside, RF plate/water pan w/drain, and possible quick fill if I can figure that part out. So here are my questions.........
My pellet burners will stick in 18" from the right side, How far down ya think I should have them below the RF plate? I want to boil/steam the water in the RF plate along with heating the tank of course.
Any idea on calculating my exhaust size since I'm using 2 pellet hoppers instead of a firebox?
Anyone know where you can find a water fill system similar to the one on Myrons smokers?
Wanting a Jambo style exhaust system. Is it basically a chrome pipe welded onto the bottom side of a steel ring, then a gasket and bolted onto your take off? Or know anywhere a guy can buy one?
Heavy duty swivel steel wheels. Anyone got a good source for them?
Thats it for now. Ill keep ya updated, and please fire away :)