So, here goes......
I am humble firefighter, living 30 miles east of London UK, and in the last few weeks I've gone from thinking (like most of us in the UK) that BBQ was a party where people cremated piles of (tasteless) sausages and plain burgers over a grill, to discovering what true BBQ is really all about! Needless to say...as a huge meat lover , and big fan of outdoor cooking, it's been a huge revelation, and I'm now embracing the whole American culture of BBQ, despite being a complete novice to the art of smoking meat. On the upside....my lack of experience is offset by my welding/engineering background, still having access to a fully equipped workshop, a rather cheap (and rather rusty) old 200ltr air compressor tank (bought on EBay) for my cook chamber, and bundles of enthusiasm for my first smoker project! 😃
I've already sourced the metal for my firebox, baffle plates, etc, and spring handles (which I've had to ship over from the States as you just can't buy them in the UK!), now all I need is a few bits of advice.
Firstly....which is a good calculator for all my stack, vent, firebox opening sizes, etc?
Secondly....how do I calculate the gap between the end of my baffle plate/drip pan and the end of my cook chamber? Or is this dimension not really important?