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Welcome!!!

Nice work. It will be worth it once you are done!!!!

I'll add 4" to stack. I'm thinking about doing something that is removable. I'll might try to play with it this weekend. Worst case scenario is that I'll weld 4" to stack and shorten the stand by 4" to keep me at my height.

Thanks Forty. I'll keep posting pics along the way.

Looks like a trapezoid smoker/grill. Very similar to one that I built last year.

More pics

Thanks for everyone's input with the stack. Hopefully I can upload somes pictures. From the top of CC, my stack is 21" and from the side it's 25". The calculator states I need @25" for 5" pipe. Would I need to add 4" to stack?

I ran numbers thru BBQ calculator and the height went up almost 7.5". With 6" pipe the height was @17.25" and with 5" pipe it is 24.76" so I made it 25".

Welcome aboard.

Rodcrafter- as long as I have a total of 25" for the exhaust than I should be fine. I notched the CC to take half of the pipe and went down 4" on CC. That gives me 21" above CC. Reason for dropping pipe into side of CC, I have a door on garage that I need to fit thru. Total height of smoker will be ...

Quick update. After a few days, the cooking chamber is welded. The door frame, baffle plate, racks and chimney are fine also. I didn't have any 6" pipe do I used 5" instead. It made the stack @25" vs 17.5". I drop stack down 4" on side of CC to give me 21" in the air. Hopefully I'll have doors and f...

I like the look of the square RF smokers. Hopefully I can get the doors and racks built this weekend.

It's time for another build. Looking for a smaller backyard RF. I have been look at Clover Ridge square RF for some time now. My big smoker is nice but looking for something that's going to burn a little less fuel. I have start on a 48l x 24w x24d square smoker. Those sizes are base off of a firebox...

Awesome looking unit!!!!

Welcome!!!

Good looking fatty!!!

Welcome!! Looking good.

Looks good my friend.

Once I seen it char like that, I step away from that things. I couldn't put my name on that. I had to worry about what I was cooking. I like to turn out food that looks and taste good. Only if you knew how much food and booze that got wasted at this 2 day wedding event.

I like it!!!!

Everything went better than expected . I pre cook all 120lbs of wings and we used only 80lbs with some leftovers. I actually used 3 10qt pots to cook wings in. 25 wings per pot for 75 wings at a time. It went quicker than I plan on. I also cook 15 racks of St Louis ribs and 6 boston butts. The whole...

I did a 12lb before without cutting it up and didn't think it tasted as good as the smaller sections I usually do. Glad yours came out good.

Tri tips are good. If cooking top sirloin, I would cut it down into 3 pieces. To me the smaller pieces cooks a little better. Smoke for 2/2:30 hours until temp is @ 135. Remove and wrap in foil and place in cooler for about a hour. Remove and slice thin. Good luck.

Wings are on the grill. Prep everything last night and cut wings. 120 lbs of whole wings came out to @675 pieces after cutting them. Rolling with 40 lbs and six butts on smoker now. Wish the wind would easy up.

I got the Bayou Classic fryer with a 10 qt pot. Plus a two burner set up with 42 qt pots. My goal is to fryer @ 100 wings at a time. The problem is he bought the whole wing instead of the wing and knuckle separated. I'm not cutting 120lbs of wings into pieces.