Input with building a trailer smoker

[JKalp17]

I built my first smoker on my own, with little input from people who have built them before. It works okay but I want to build another that works better with some improvements that I need.

My previous build was 20 gallon air compressor tank 32 inches long with an enormus fire box on the side that I can use as a grill. I could modify this but I believe that a new build on a trailer frame with an attached grill would be better. I also want to attach an upright warmer/smoker for sides and to use as an oven, in the end it will be a basic outdoor kitchen. (maybe) My hope is to let family use it when I am not or rent it out.

So here are questions I have and look forward to your answers:

I have 6 cylinders of 3/16 steel, 20" wide, and 41" long for a grill, smoke chamber, and anything else I need. I am thinking a square fire box double insulated and square upright warming box to better fit disposable aluminium trays. Should I double insulate my smoke chamber since it is only 3/16th wall?

What are the advantages of double insulating VS using heavier walled materials?

I am building this on a trailer, so should I make the cooking chamber larger enough to do a whole hog? I don't have materials at this time to do that, but I could see that advantage as a rental. I doubt for personal use I would ever do a whole hog since Boston Butts are so cheaper and easy to cook.

I also want to add dry storage for ease of use. Any ideas how to build a good waterproof box, what to use in place of fabircation that won't cost and arm and a leg?

Looking forward to your input, and thanks for taking a look.

 

[LanceR]

Good morning

Welcome to the forum. If you haven't yet been to the new member intro page you ought to swing by there so we can give you a proper welcome. And adding your location might help focus answers some.

While far from being an expert on smoker design I'll take a shot at a few of your concerns.....

Different sites tend to use different terminology and here on SMF the part of the smoker you put the food in is called the cook chamber or CC and the area where the fire is is, as you might expect, the firebox or FB. And the plate under the cooking racks that channels the smoke and heat the length of the CC is the reverse flow plate or RF plate.

Unless you live in a very cold and windy area where you can't shelter the smoker from wind, I wouldn't feel that 3/16" steel needs any help holding a steady temperature. If you use the figures in the sticky thread at the top of this sub-forum and put some of the air intake holes across from the firebox (FB) to CC opening you'll have ample air flow control to keep steady temperatures.

From what I've seen one of the bigger advantages to thicker walled cook chambers is faster temperature recovery after the door has been open due to the higher mass and stored heat in them. For most of us the potentially slightly higher fuel consumption and maybe very slightly longer cooking time with a thinner cook chamber isn't enough to worry about. After all, 1/4" steel is a bit over ten pounds per square foot and 3/16" is a hair over seven and a half pounds so a wee bit bigger fire and/or air flow management will erase any functional difference.

If your warming chamber is for warming (holding, really) as opposed to some sort of cook-and-hold area you only need to hold a high enough temperature to keep the product above 140 degrees. And again, unless the area is really cold or windy or the warming box is huge I suspect the heat from the top of the firebox and the end wall of the cook chamber will keep it warm enough so I doubt insulation would be needed.

There are a lot of plastic outdoor storage tubs, steel or aluminum truck or job-site storage boxes etc around that can be had for reasonable prices so personally, I wouldn't be making one.

And I'd give some serious thought about spending time, money and effort building something for what someone else might want to do. Build for yourself and if it works for others then fine. And give serious thought to the downsides of renting it out. The instant you rent it out you're a business with all the personal and professional liabilities that entails including financial risks to you, your money and your other property. The sad reality is that we live in a litigious society and short of a separate business identity and adequate business insurance your savings and home are at risk here.

Best regards to all,