Ok, here we go.

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Oh yea i understand that completely.

Ill tell ya what, for burgers, ive been indirect smoking them around 350-400 in my offset and theyve been the best ive had and everyone at work begs for em to be done like this now.

ejusagat.jpg
 
Looks good, and no i haven't had dinner yet..thanks!

Here's how I'm going to set up the burner, once I weld it together, I'll drill out the elbows as well. I'll need to lower the air intakes and install grease shields on top of them. The gas supply will enter dead center in the front. I have 3.5 inches above the pipe before it hits where I want the cooking grate to sit ( will be either 3/8" or 1/2" stainless round rod ). So 1.25 " for grease shield, gives me 1.75" space between burner assembly and cooking grate. Tight I know, but about the same as the grill I made.

 
That's a  nice Deer Blind, Like the idea If you not seeing anything just get in it and go, Probably pretty pricey  !!!!!
 
Man that's some good looking sausage, need my address ???

Gary
 
Lots of brisket smoked here in East Texas, Don't know if I am an expert, been trying to smoke or even find the perfect brisket for over 40 years still looking, I may have come close a few times
 
Works gotten crazy again. So not a whole lot of time to plan and think about this project...but got a few things done to keep it moving forward.

Still a lot of work to do to the burner, but did get it mounted so that it seals good but removes easily..

 
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