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The deminsions I had in mind were 2 feet deep by 4 feet high but it would work with any dimensions really to keep it as portable as you like.
I havn't built it and probably wont, I'm an offset kinda guy.
The long and short of it is this...The fire needs to be below the cooking chamber to properly cook and smoke the food. Thats why you see offsets and vertical smokers. What you need to do if you want to keep that design so that it's portable is flip it on it's side and make it a vertical...
Thats a neat idea but the big problem I see is that heat rises and you've got all your heat going out the bottom. That's the reason all the fireboxes are offset, so that the heat comes in aboe the charcoals.
Walmart has a new Brinkmann Smoke 'n Pitt that has a warming rack and adjustable charcoal tray in the cooking chamber. I think this is great since I like to grill as much as smoke. I'm thinking of getting this or the char griller but my question is this:
Has anyone else seen this and if so...
How come I can't find a Char-Griller Outlaw anywhere? The Super Pro is probably big enough but I'd really like the Outlaw for large gatherings. Any idea where I can find one?
Is the location of the temp gauge on the Char-Griller Smoking Pro a good spot or have any of you who own on moved it? I was looking at the Bar-B-Chef and the temp guage is by the racks.