Hi all. I'm designing an outdoor smoker. I have a nice location outside just waiting to build. Constructed from Concrete block, mortared joints. I'm also lining the firebox and cooking chamber with firebricks. Basically, going all out. I used the Feldons calculator, and everything checked out from a sizing standpoint. My go to wood is Hickory.
I 'm looking for some feedback from the experienced builders. Does anything stick out that can be improved? I'm wondering if my firebox door is too small. It's 10''x10''. My cooking chamber is 75-1/8'' High x 21-5/8'' wide x 21-5/8'' in length. I'm wondering about how many rings of sausage or kielbasa I can hang in there. My firebox is 21-5/8'' High x 21-5/8'' Wide x 28'' length. I have about 21'' of draft intake from the firebox to the cook chamber. I plan on putting the chimney on the side, way up top. The reason for that is so I don't have anything falling down on my meat. Please keep in mind that I left some items out of the drawing for clarity reasons. Thank you, much appreciated. Please see attachments.
RustyTrailer.
I 'm looking for some feedback from the experienced builders. Does anything stick out that can be improved? I'm wondering if my firebox door is too small. It's 10''x10''. My cooking chamber is 75-1/8'' High x 21-5/8'' wide x 21-5/8'' in length. I'm wondering about how many rings of sausage or kielbasa I can hang in there. My firebox is 21-5/8'' High x 21-5/8'' Wide x 28'' length. I have about 21'' of draft intake from the firebox to the cook chamber. I plan on putting the chimney on the side, way up top. The reason for that is so I don't have anything falling down on my meat. Please keep in mind that I left some items out of the drawing for clarity reasons. Thank you, much appreciated. Please see attachments.
RustyTrailer.
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