First off I want to say that this site is great for anyone that wants to know anything about smoking meat and veggies.
The CC is a 29 gallon propane tank and the FB is a 12 gallon propane tank.
The opening from the FB to CC is oval and is 7" wide and 4" tall in the center.
I left the ends to both tanks rounded.
I left the FB lid not hinged, but can be slid left to right or turned diamond shape.
For the CC lid I welded 3/16 steel strips on the inside of the tank on the bottom and sides of the opening and welded 3/16 steel on the outside top of the lid. I tack welded cheap steel door hinges bought from HD for the CC lid hinges.
The exhaust is 5" and I made it removable so the smoker can be easily covered.
The RF plates are made from 3 sheets of metal that are over lapping , because one full sheet would not fit through the CC opening, but they are removable.
I slung it together alittle at a time after work each day and was cooking with it in 7 days. Obviously by looking at my pics it was slung together quickly, but it cooks unbelievable and is very efficient with wood usage . It only takes 15min for the CC to get up to 250 degrees and will easily reach 450 degrees.
I use pecan twigs and a small propane torch to start my fire then I use small debarked slices of pecan to create my coals. Once the coal bed has started I use 4" long by 2" thick debarked pecan chunks. I only have to use a tiny portion of the FB to keep the CC at a steady 250 degrees. It will hold 250 degrees for about 30min using just 3 chunks of pecan.
To keep the CC at 250 degrees I slide the FB lid to the right or left leaving only a 1/2 inch opening top to bottom.
If anyone has any questions please feel free to ask.
Here are some pics of the smoker and some of the meat I have smoked in it the past two weeks.
Edited by ekoms - 6/9/16 at 10:27am