Starting my build 250 gallon propane smoker with rear facing firebox.

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I have been stuck inside the last couple days and for the next few days in the future due to bad weather....so in the mean time I started getting my numbers lined up from the pit calculator I was so graciously linked to. These are my numbers. I have a 250 gallon tank which comes to 57750 cubic inches. My firebox is a 100 gallon tank which is 23100 square inches. The recommended size was 19250 square inches so mine works out to be 120% of the recommended size. I will do two exhaust pipes one on each side 5 inches in diameter and about 30 inches tall. My firebox intake below the grate will be a 16 in by 4 in square hole with a sliding adjustment door and I am thinking my firebox to cook chamber will be 18 in by 10 in square with a deflector plate angled down to try and decipate any heat that might build by the opening. I think these measurements are correct and I might tinker with my FB to CC opening in order to make it longer and skinnier. What do yall think?
 
Thanks Bill!

Here is a drawing of what I am thinking on my firebox. Note the vent at the bottom. I was thinking of putting another vent on the back too?



I know it's kinda hard to see but willing to take any ideas. This is the drawing phase now is the time to make adjustments.
 
This is killing me.... 470 plus views and nobody has anything to say, good, bad, indifferent? 
confused.gif
 Am I just that good!??!?!
 
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Leo, morning...  I think we are all watching and waiting for the smoke to roll....   I have no experience with a design like you have.... so.. not much I can add.... except....  
popcorn.gif
 ......   Dave
 
Leo, morning...  I think we are all watching and waiting for the smoke to roll....   I have no experience with a design like you have.... so.. not much I can add.... except....  
popcorn.gif

 ......   Dave

I can accept that. I'm going on days off tomorrow and I am hoping to get the FB cut and attached to CC. The get my mounts figured out and attach it to the trailer. We will see what I get accomplished. Thanks Dave
 
LEO, I felt the same way... Dave was about the only one who seemed to see what I posted.  Thanks again Dave!!  I have been out of the loop for awhile.  

I think your on track and doing good!!  Did you have any ideas yet about mounting the whole thing onto a trailer?  From your last Email, we both seemed to see the same potential for problems.
 
LEO, I felt the same way... Dave was about the only one who seemed to see what I posted.  Thanks again Dave!!  I have been out of the loop for awhile.  

I think your on track and doing good!!  Did you have any ideas yet about mounting the whole thing onto a trailer?  From your last Email, we both seemed to see the same potential for problems.
I have done some more thinking on the mounting and I think what I will do is instead of putting the CC by one wheel and then the firebox by the other I will turn it perpendicular to the wheels and make it to where I can access the firebox from the rear of the trailer and then the CC will be facing where I can stand up on the trailer and use it. I will be using rectangle tubing (probably 2"x12") to build the mounts for the trailer. Do you think 3/16" steel will be strong enough? I also am thinking of doing a small grill build to mount on it.. We do a lot of tailgating and I think this would be a fun thing to bring out. I am still not 100% on making my project bigger than it already is but I guess I can add to it forever. What do you think Bill?
 
I didn't engineer it, but I used 1/4" 2x4 stock for the skid that mounts to the trailer. I did that more for the weld area than the strength of the steel. I think the design of your mounts has more to do with a good attachment than the stock itself.
As to the grill...I'm with you on that...I just lit the one I added last night, and I'll be cooking breakfast on it in an hour or so. Sometimes you might just want to throw on some dogs for kids or brats for lunch. I don't think you'll regret that.
 
I thought about just using some pipe for the mounts but I can only find pipe in 31/32 ft sections around here (oil field supply). The steel company thats right by my house has a bunch of this rectangle tubing that they are going to cut me a deal on. I went up there last week and explained to the guy what I was doing and he gave me about 3 ten foot sections of 1 inch 1/8" flat strap to just "play" with he said. I am supposed to bring in my plans for the smoker this next week to him and he will walk through what he and I think I need for it. Super nice guy taking time out of his work day to help plan some random guys smoker build with him and help him pick out the best material. Things are getting busy around here for the next about month and I am not sure how much I am going to be able to work on it but I will be taking pictures along the way and post up as I get going again.
 
Well I got a gift yesterday from a friend who bought a new electric smoker. He showed up at my front door to give me this....
And inspired me to thaw out the last of my turkey I killed last year. Sorry I don't have any before but here's the during and I will get an after with cut up pieces when I slice it.

 
Well for being the first thing I have ever smoked I think it turned out just okay. I cooked it too high (275) for 3 hours and it is a little dry. It has decent flavor but a touch dry, definitely some good sandwich meat though. I think 225 for 5 hours maybe with a little injection or something next time. I will probably give my first fatty a try this weekend.
 
with any poultry... it needs to be brined to keep from drying out... but also need to cook to Internal Temperature (IT) not by time...
 
with any poultry... it needs to be brined to keep from drying out... but also need to cook to Internal Temperature (IT) not by time...

Thanks, I wasn't aware it needed to be brined. I wasn't very clear in my explanation but I had a hand held pick thermo and pulled the turkey when it reached 165 IT and foiled it in the oven for about 45 mins. It was about 178 when I sliced it. I will brine some chicken then and try again.
 
you would have been good when you pulled from smoker at 165`.. that's all you need in the breast... thinking the extra time in the oven is what did it in...
 
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you would have been good when you pulled from smoker at 165`.. that's all you need in the breast... thinking the extra time in the oven is what did it in...

Well that makes sense. I was under the impression it needed to go to 180. Thanks again for the info.
 
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Well I am back. It has been a few months since I have been able to work on the smoker but I have started again. I have decided the trailer I have is too long so I pulled the axle off and cut about two feet off of it. I have welded on some new crossbraces to support the tanks and then I am going to put my mounts on. I have my doors mounted and used weld on hinges from tractor supply. I havent had time to upload pictures but I will get some taken on my progress and get them loaded.
 
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