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So, taking into account the feedback you guys have provided, now, I'm a bit concerned about the water pan myself. I really like the effect the water pan has on my vertical offset. Sure, it adds moisture to the chamber which helps to keep the moisture in the meat (I suspect), but it also helps to eve...

CrazyD wrote:Yeah with my safe i dont use water. Never have and never seen a need for it.

CrazyD,

I was thinking the safe had a water/drip pan? Would you mind posting some pics that illustrate the flow through the unit?

Right, but due to heat transfer, the exhaust heat is significantly cooler than when it comes into the cooking chamber. Reheating it by porting it right through the intake should help aid in convection.

I've seen pictures where it looks like people used a strip of flat stock to screw the gasket to the door. That made me think the obvious, and simplest approach wasn't a good one. I'm glad it's that straight forward.

What is the best way to mount the rope gasket? If anyone has pictures illustrating this, I'd appreciate it.

I can see where the pitmaker design would essentially eliminate one of my concerns which was more smoke entering on one side than the other. When I originally drew this up, I was thinking of how to best ensure good volume and flow of smoke/heat. In other words, no stale smoke. I really ended up liki...

I'm new to the world of cabinet smokers as well, but I've heard great things about how efficiently they cook. Admittedly, building something this big as my first cabinet is probably not the smartest move, but I think with guys like Gizmo, Frank Cox and the wealth of knowledge and expertise on this s...

Overview I am in the process of designing and building a double walled insulated cabinet smoker. This is a high capacity smoker that will cook up to 20 18# briskets. The smoker will burn wood or a combination of wood and charcoal. I am working through several key calculations including the channels...

I am designing a new smoker that will have the capacity to handle 20 briskets. I want each grate to hold Four 15-18 lb briskets. I am estimating the overall dimensions of an 18 lb brisket to be around 13"W x 19"L x 5"D. In thinking things through, I've decided I want to be able to use standard sized...

I'll post a drawing to illustrate the concepts/features I am thinking of incorporating into the design. I will post it in a more appropriate forum and provide a link here.

Thanks for confirming the CC dim for me. Yes, the plan is to place the FB intake about 2 inches above the bottom of the CC. I plan to place a ball valve at the bottom of the CC for grease drainage and cleanup. I'm trying to decide whether or not I want a fixed water pan above the tuning plates. If I...

The free version of SketchUp is very functional and allows you to do 3D modeling. I would recommend it highly. I'm using it now to design a vertical offset. YouTube has some pretty good tutorial videos that should get you ramped up very quickly. Take a look and us all know what you think. http://www...

I am designing and building a vertical offset. The smoke chamber will be 1/4" plate and the firebox will be 1/2" plate. I am using the calculator to determine the correct size of the cook chamber, firebox, chimney and intake. Section (B) will contain a deflector plate and tuning plates. My question ...