Firebox help

Discussion in 'Side Fire Box' started by golfpro2301, Apr 28, 2013.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    Hey guys. I need help building a firebox for my fridge smoker. I just got done using it for the first time in a competition. I used a 55 Gal barrel with a flexible pipe to transfer the heat. It did really well and took home top 10 in pork and ribs but I want it to be more efficient. I plan on attaching a BBQ GURU setup to help with efficiency but have a few questions on design if you can help.

    Steel Guage? I hear that 1/4" thick is good but I saw that if you insulate it you can use 1/8" thick. As luck would have it I have a few sheets of Mineral Wool Board left over from my fridge so I will be using that. 

    Design? I will be using an 18 x 18 x 30. I see a lot of boxes that have a slide out rack with a few inches underneath and I see a few that have a full basket with space underneath. Is one better than the other and if so how should it be designed. Is there a difference in how the bottom of the rack/basket the design of the bottom of the rack/basket make a difference in performance. I use lump charcoal as a base then use chunks for the rest of the cook.

    Damper Placements?

    Door Design?

    BBQ GURU Placement? - I see a lot that have it going straight through the door. Is this the best place or is there another location that would work best.

    Door Design?
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  3. 1/8" is a little thin, even insulated. Id go a min. of 3/16" for inner walls, the you could put 1/8" or 11-12 guage for the outer skin.

    Your saying 30 " tall right?, 

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