Now that I have a little time add to my previous post about my new home made smoker, I'll explain in more details what I did to make it work so well.
I cut out two 2 1/4" holes in the top for the exhaust and placed in them two exhaust tips off of my 70 Torino GT, when I replaced them with new ones.
I cut out an 8" hole in the bottom of the fridge to accommodate the firebox entry pipe which comes up from the bottom.
I then cut out 5 2 1/4" holes in the bottom of the fridge to allow the heat and smoke in. I added firebricks (about 6 of them) in the meat box to retain heat. The fridge already came with one rack, but I added another above it.
When I got it all ready, I loaded wood into the firebox, which I used an old wood heater for. I placed a thermometer in through the hole where the old temp guage used to be. The temperature got up to around 450 degrees and I kept it there for three and a half days to burn out/melt the insulation in the walls.
It is now cleaned out from the insulation, and it easily gets the temp up to 3-350 easy, and it is also easy to bring the heat back down to a range of 150 to 250, using other mods I will or can explain later if any one is interested.....
The heat inside the cook box last a long, long time. After I'm finished cooking, I monitor the temperature in the cook box to see how well it retains the heat.....5 to 6 hours later, it is still up close to 180 after a 250 degree cook......a few hours later, the temp is still at or around 140....and the amazing thing is.....the fire in the fire box had gone out hours and hours ago.
The stainless steel being double lined, also allows you to place your hand on the outside and it only feels warm, even when the IT is 350 degrees.
Have to go for now....If anyone is Interested, I can answer any questions you may have....this thing takes such a small amout of wood...like I said earlier....I was, and am....blown away.