Suggestions on revamp of neglected brick smoker

Hello.  I am NOT your man for brick smokers but I have sent the link to "THE" brick smoker man.  He has not been online for 2 weeks; maybe he is on vacation but I feel certain he will get back to you.  GREAT guy with a lot of knowledge.  Keep Smokin!

Danny

Go with coals or you could use a propane burner in the bottom portion and use the tube smoker for the smoke. I would also hang the sausage on sticks inside, you should be able to rig up something to support the sticks easily. Even some sort of wood frame would work.

My take on the situation..by the way that is a nice smoker. Hope to see you get it up and smokin

Good evening Smoke,

I've been away for a while.    Please understand.

I see  tbs rolling from what you have.   The set up is simular to what I have.   

Being there is nowhere to put the racks, you could build a free standing rack system into it.   The opening between the fire box and smoke chamber can be baffled down with steal plates to knock the heat down.   Slide a water pan on top with about 1/2 in.  opening on the sides.  With a fire under it,  its all the heat you need coming through.   

One question,   I can see the brick out of the top, but how big of an opening is going out the top?

I love this.   Its a perfect wood smoker, with a little TLC.  

Here is a link to my smoker.  Its a complete build.   Some of the info later on may be helpful.  Also, if you go into my profile,  I believe you can view all my photos.  There is on that show how to baffle the bottom off over the  firebox.

Sorry for the delayed response.   I take pride in this page.  As a group we can do awesome things.   

If you have questions, I'll be glad to answer the best I can.

Here is the link to my build.    http://www.smokingmeatforums.com/t/126307/brick-smoker-compete-how-to