This tank was one I got about 3 years ago and has been waiting for me to find a trailer like this to mate it to.
I thought about what routes I could take with this tank and I decided on a reverse flow with my calculations being 5/16" thick fb and cc 64"x24" cooking chamber 28" x24" fire box with a 1/4" reverse flow plate.
Reverse flow plate don't mind that rust
I wanted It to be a little unique so I cut a hole in the trailer and sat the fire box down in it. It also helped with the overall height because I have to stand on the ground to cook.
Getting the smoker parts onto the trailer was difficult and would have been impossible with the tools I have if I put it together on the ground and then tried to get it up there. But me and a buddy managed. I also got the legs on and it and attached it together
Got the chimney on and it still needs lowered possibly, I went with a 6" and at this point it's around 40" I made it long to cut down, it does draw smoke and heat great the way it is though
I guess that's the most of the build and here it is in "working " order.
Now for the questions...
1. With the fb down in the trailer I still need to come up with a plan for air intakes, thought about holes underneath and a lever of some kind to open And close and also indicate postion. Does that make sense or should I cut them in a little higher?
2. The smoker still turned out taller than I wanted it and the temporary handle I have works but I plan on building a hinged table so I can't put a permanent handle their, I fought about welding log chain links that wrapped around the tank, one on each end of the door but that's only because I can't think of anything better. Any advice?
3. If my chimney is drawing good is there any need to shorten it other than the way it looks?
4. I don't have any air intakes as mentioned but when I open and close The fb door as air is needed the temperature fluctuates a lot like 50 degrees either way in as quick as a minute, is that normal? I only open the door maybe a half inch at a time.
5. Last question, my heat is close at Times across the chamber, within 10 degrees from one end to the other. At other Times it isn't as much as 45 degrees hotter on the fb end, is this due to the amount of air I'm letting in? Are there any tips to keeping as close to the same most of the time?
Thanks for going throught this post, I have cooked a little last weekend on it and everybody said it was good, just a loin but it was moist and had plenty of smoke in it.