Well, just as the title implies, I've spent numerous hours here searching, reading and studying pictures & sketches.
Where to begin?
I'm impressed with the building skills of numerous craftsmen on here. Some of your capabilities are simply nothing short of impressive.
I've decided that I have to create the best of both Worlds so to speak. I've looked out on my back porch and counted no less than 4 outdoor cooking devices. Two smokers (one electric and one charcoal) and two grills (one charcoal and one gas).
As time has marched on, I have decided that I like the charcoal soooo much better, but from time to time, gas is needed for convenience. Having been inside the back of the house in the restaurant business, I know from first hand experience that a gas chargriller can make a fine burger as well. I digress...
So, I've looked at the fine design put on here by Spankerchief - and noted his "if I had to do it again..." comments. Point well taken - damn nice smoker - would be interested in knowing how the gas burners worked out.
I've also read through Dragon's breath and Rib Wizard posts - you guys rock. Truly an inspiration with your metal working skills. Seems as though RW has had the same thoughts as I have regarding the extra gas option.
Looking at these threads - I'm looking at perhaps incorporating another thought as well. Insulating the unit (both FB and CC) with 2" VHT mineralwool insulation I think will make for an efficient unit. I've calculated the weight of the access doors and think I can use gas struts for the access door instead of counter-weights.
Want to hinge the top of the FB with an extra grate atop to make it a wood/charcoal grill.
Thoughts?
Where to begin?
I'm impressed with the building skills of numerous craftsmen on here. Some of your capabilities are simply nothing short of impressive.
I've decided that I have to create the best of both Worlds so to speak. I've looked out on my back porch and counted no less than 4 outdoor cooking devices. Two smokers (one electric and one charcoal) and two grills (one charcoal and one gas).
As time has marched on, I have decided that I like the charcoal soooo much better, but from time to time, gas is needed for convenience. Having been inside the back of the house in the restaurant business, I know from first hand experience that a gas chargriller can make a fine burger as well. I digress...
So, I've looked at the fine design put on here by Spankerchief - and noted his "if I had to do it again..." comments. Point well taken - damn nice smoker - would be interested in knowing how the gas burners worked out.
I've also read through Dragon's breath and Rib Wizard posts - you guys rock. Truly an inspiration with your metal working skills. Seems as though RW has had the same thoughts as I have regarding the extra gas option.
Looking at these threads - I'm looking at perhaps incorporating another thought as well. Insulating the unit (both FB and CC) with 2" VHT mineralwool insulation I think will make for an efficient unit. I've calculated the weight of the access doors and think I can use gas struts for the access door instead of counter-weights.
Want to hinge the top of the FB with an extra grate atop to make it a wood/charcoal grill.
Thoughts?
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