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Yep,ok. KISS fur sure. Thanks Gizmo
Rog

Hi Gizmo and Rodcrafter! Thanks for the input and for reinforcing what I had supposed. All makes sense, especially the quote Rodcrafter took from you, Giz. The whole cabinet IS the stack and when the fans are running the stack is open, creating the quickest way to reach set temp; then damp down to t...

Hey Fellow Q-men! I've been looking into thermostatic controls, specifically the BarBQ Guru. They recommend a 25cfm fan, or two, for a larger cabinet style smoker. But, by only regulating the air intake, i am concerned, The draw from the throat, up the back and into the CC at the top, then vent at b...

Ha ha yeah it IS a treasure map!

Hi Pete, The FB cannot be under the smoker or holder as they have drip pans and floor drains for cleaning the units below each. I have plans for humidity control for both cabinets. I may decide after pricing, to do away with the hot air jacket, but it has been an interest of mine to build this conce...

Well, you all know that these things start of with a rough sketch. The Smoker and Holder cabinets will have their own details. This is a sketch for the firebox. I will insert a heavy steel inner cabinet in the fire box just to capture hot air off the fire. This inner box will not be thermally bridge...

Well, that's the best welcome I've had since moving to Ireland! Thanks! Here's the brief: -I have a two door stainless steel refrigerator with glass wool insulation, very high quality stainless,compressor on top -I plan to have a smoker on one side and a product holder on the other -The firebox will...

Hi from the Midlands of Ireland! Woul'd think a New Yorker would be in the midlands of Ireland selling Bar BQ and Southern Food? Well that's me, Roger Mac Arthur owner of Georgia Smokehouse Foods, located here in Birr, County Offaly, Ireland! And that's my slogan up above! Folks here have heard abou...