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Thanks for your response @Ahumadora My comment wasn't a complaint - I was merely wondering more if I had done something incorrectly. 1/ We used http://www.feldoncentral.com/bbqcalculator.html to calculate the volume of the chimney/smoke stack - I agree it does look a little small 2/ Good to...

*bump* Honestly I'm a little surprised at the lack of response.  My last thread was answered quickly and frequently.  Is there some more/different information that would be helpful?

The design has been finalized (or at least the first draft).  Please see this thread.

Hi everyone, We've finalized the design of our gravity feed, cabinet, not-quite-reverse-flow cooker, and would really appreciate any input. This is the first (and likely only) smoker any of us have designed, and only one of us has any experience using a smoker before.  Therefore, please don't...

Thanks for the advice. 2/ I've designed it out of 1/2" - but I'm glad to hear 1/4" will work. 5/ Great advice for the X.  I don't think that would have been an issue with 1/8" metal, but with #16 you're probably right. 7/ The image I uploaded doesn't show the completed design.  The reason the...

Thanks for the tips.

Thanks for the replies.  I wasn't sure if 1/8 was strong enough to support the trays, now I know. We're pretty much sold on having an offset firebox because we want the charcoal and wood to be gravity fed (a la Stumps).  If we're doing an 18 hour cook, we want this thing to be able to run for...

Fair enough.  I skipped the details where we're building this thing in such a way that we can turn it on, leave it for X hours, and come back with our meat properly cooked.  We're hooking a computer up to it to regulate temperature & spray sauce, etc. Regardless, I just wanted to know about the...

We are doing a horizontal smoker with an offset firebox.  I've updated my original post with a picture.

Hi all, My department at work is designing a smoker for competition and leisure.  One of us has smoking experience and none of us have experience building a smoker. Our current design has the cook area shelled in by 1/4" plate, then a 1 1/4" void for insulation, then 14 gauge metal for the...