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Recent content by mitchell3006
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I read posts under the Ok. Joe threads about reducing smoke leaks and trying to hold smoke in. Number 1 that makes stale dead smoke that tastes bad. More important is it's easy to make more smoke. Chill, take a sip, and enjoy the smell of the leaks.
There seem to be some that want smoking and grilling meats to be a science. I understand the need for a restaurant owner or even a competitor to be able to replicate their food on a schedule. They are working at it. Seems hat backyard folks are loosing the art of Q by following them. Backyard...
Not sure on the math side but it looks like a nice build. I would pour a small footing on the slab just to make sure you don't loose your hard work. That's a lot of weight. Depending on your soil type this may not be necessary.