Now I know some people have expressed their concerns with a rear mounted fire box. The plans I got for my smoker came from online and I've decided that this setup will work best for the tanks I got.
I'm keeping a running tally for the amount that this build is gonna cost me in the end. I can tell you right now I'm $50.00 over what my Wal-Mart smoker cost me. I've had lots of items donated to me to include a large amount of steel. Well here's some pictures hopefully you guys enjoy.
The smaller one is the firebox and with teh size and shape it's best being a back burner. I'm gonna put a big baffle inside to keep it from getting too hot in one place. Big tank is 8' long and smaller one is close to 4'.
Once removed I purged all the leftover gas and Methyl-Mercaptan oil that built up over the 60 years this tank was in service. That's another story.
Top was mapped out and ready to cut.
Had to go out of town to cut it per Firemarshal Bob. The firefighters here have no sense of adventure. I've been a certified firefighter and the guy cutting in this picture is also. Research did me well.
Once cut open we took it to my sergeant's property and burned it for 12 hours. Well over 500* inside and will get a second seasoning burn once done.
I'm keeping a running tally for the amount that this build is gonna cost me in the end. I can tell you right now I'm $50.00 over what my Wal-Mart smoker cost me. I've had lots of items donated to me to include a large amount of steel. Well here's some pictures hopefully you guys enjoy.
The smaller one is the firebox and with teh size and shape it's best being a back burner. I'm gonna put a big baffle inside to keep it from getting too hot in one place. Big tank is 8' long and smaller one is close to 4'.
Once removed I purged all the leftover gas and Methyl-Mercaptan oil that built up over the 60 years this tank was in service. That's another story.
Top was mapped out and ready to cut.
Had to go out of town to cut it per Firemarshal Bob. The firefighters here have no sense of adventure. I've been a certified firefighter and the guy cutting in this picture is also. Research did me well.
Once cut open we took it to my sergeant's property and burned it for 12 hours. Well over 500* inside and will get a second seasoning burn once done.
