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It's the tree calculator (that will be needed to figure out how much fuel to add) that may be needed.

Where are you in MO?

Sounds like a good idea.

Very nice!! I should build me one of those lang copys. I really like yours.

Wow, I'll take it a step further (given the last comments) WTF are you that he owes you anything?

Just a thought worth pondering.

That being said, I bet you are a good enough guy and you can say hi to me and I will respond, well if I hear you.

Go easy on Johnny. He has always been ultra friendly to me. When I saw him at the Sams National he was obviously in a lot of pain.

I would cook on the FEC. You could hold for an hour ( transporting) and make it even better. Do not cook and reheat. Don't do that diservice to the meat.

Don't buy in to the hype. A backwoods is a better cooker. And you don't have to fuss about with a backwoods.

(Both cook with the water pan)

I could not imagine cooking ribs that long.

As far as the smoke, foil, unwrapped method... it is solid. Put stuff on that you like (and as much as you like) and don't add anything you don't.

Check this out, it may be the missing link you need to envision this. You might notice that one is a fairly powerful draft and convection blower. With the right electronics, that would be the cat's pajamas. On an insulated cabinet, no fears of melting. http://woodheatstoves.com/pellet-stove-parts-co...

So what kind of temps can the convection motors handle? I was always of the impression that the fan motors were inside the ovens so I had it in my head that heat would not come into play. This is one of those add ons I had back in my mind, as always its a good thing there are thinking folks on this...

Here is what I would do. Use sugar (dissolved sugar, corn syrup, and/or honey) and pecans, not butter. Butter does not "set up" like I think you are looking for. You can balance the sweet with salty and/or sour (vinegar/citrus).

Yeah, I get the concept. Just a little afraid that without forced induction that it could affect the draft.

If others are pulling it off, I will too.

Like the idea of the chain drive. That would have been my follow up question.

Thanks Guys.

Thanks for the welcome guys. I'll take some pics of the tank build this weekend.

Several big name pits have them, Has any one tried one in a GF smoker?

Can anyone explain how they do not affect the fire?

Yeah, I got the sickness. Vertical offsets, UDS, offsets, you name it and I need, er want to build one and master it. Current project is a 30 x 48 tank. 24 x 20 x 20 insulated firebox. 5 inch chimney. Single door. Trailer with roof. My next project must be a GF "clone" smoker. 4 KCBS contests under ...