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It looks like an 18" piece of 16" pipe would meet your needs, and be about 104% of the recommended size.
It would also allow you to use 18" splits. (What the heck, make it an inch longer to make sure the splits fit.

I am curious to know what the internal temp of the meat was when you pulled it after 4 hours.

What percent of wide open is the air intake when cooking?
How wide open do you have the damper on the stack when cooking?

I do have to add, last month I did a brisked on my efficient little one-briskef cooker on a cold, drizzly night, and instead of 12 hrs from a small bag of lump, I only got 7. That one is not insulated, but usually very easy on the charcoal. As an experiment, if you wanted to go really inexpensive, y...

Out of curiosity, have you checked the temp exiting the stack? I am wondering if you might be getting too much volume through it. When my grate temp is at 225, the exhaust is 150 - 160. ...but, on closer inspection, I see a damper on top of the stack, so I guess you have played with the flow. Get so...

I guess it's too late now to attach it to the rear.

Pete Mazz wrote:What about a center feed to change things up?

I have given thought to the firebox sitting behind the cooking chamber, low and facing rearward.
...but I would be guessing on the details of the exact configuration.

I am building an offset smoker that is quite squat. The cooking chamber is 30" in diameter, and 43.5" wide, including dome ends, so effectively maybe 40.5" wide. I will have two or three racks, so as far as usable space goes, the thing is nearly as tall as it is wide. I am thinking it is such a shor...

I wonder how it ended up?

I am currently building a 16" diameter version. I think on my next one, I will keep the chambers separate, (though still attached) and make the bottom 25% of the vertical, it's own Firefox. Seems it would make temp control more efficient, and increase versatility. what kind of temp differences are y...

Actually, I built one of those not too long ago, just not pretty:) https://www.dropbox.com/s/fr2cbb6lkj1zh7e/IMG_0273.JPG?dl=0 This one will be a regular horizontal offset, firebox at one end, and below the horizontal cooking chamber, with a vertical cooking chamber at one end or another. All sectio...

I received a request for a pit, but not just an offset RF smoker, but requested a vertical smoker at the end. That would require the vertical smoker to be located above the firebox. Advantage: It could benefit from some of the radiated heat from the solid partition separating it from the firebox. Re...

What are the dimensions of the smoker.
How thick is the steel?

...although I might really be tempted to use it like an extra tall [and square] ugly drum smoker, with the fire at the bottom, no physical separation between the fire and the meat, which would sit on racks beginning 24" above the fire basket, and just vent it out the top. You could still have multip...

OK, so you might be cooking in cold, windy weather. Insulation = good idea. You can see in the photo I posted, the piece of 16ga that is fit into the left rear corner, to bring the smoke/heat up nearly to the top of the cooking chamber. there is another in the right rear corner as well. You can also...

What are the dimensions as it sits? Where do you live? Although I have built a reverse flow insulated cabinet style smoker, I am not convinced it is necessary to insulate for climates like we have in Houston, Tx. If I had to chose between insulated and reverse flow, I might rather design it as a rev...

There are people out there that think adding a water pan will ensure moist meat. Nothing could be further from the truth. Actually, I can think of a couple of things that can be farther from the truth than that :-) Not that I think it ensures moist meat, I just think there are other things even far...

nzcbass wrote:Brisket Envy - reason for the steel rather pipe is that we don't have a lot of tanks lying around in New Zealand so more of a fabrication job is needed!

Aha!
The ultimate good answer.
Practicality

Gizmo wrote:There's an excellent Pit Calculator on this site. Just go to the main Board index and scroll down a few pages. It's in big red letters…..

Very cool.
Thanks!

I am no expert, but it seems to me, the only down side to having too large a firebox would be that you are wasting energy heating up the inside of the firebox, which could more efficiently be used heating the cooking chamber. I suppose if it were just way too big, you could have smoke lingering in t...

Just wondering,
How thick is the plate?
Why plate instead of pipe?

It looks like a good plan.
The key is air flow(and therefore temperature) control.

If you have not found it yet, here is a good resource for dimensions and ratios.

viewforum.php?f=113

How did you end up doing it?

Click here : Here is how I did it.
No reason you couldn't do it all in the back wall.
I just wanted didn't want to lose that space on the back wall, for more depth, so I went outside with my exhaust.
Up thru the wall would be slicker.

"Hi...great intro. I find a big interest in your reverse flow cabinet style. Welcome" Well, the inner and outer skin is 16ga. If I remember correctly, the outside dimensions are about 32h x 20w x 17d, and the inside 1 inch smaller, with 1" of discarded oven insulation between the skins. The firebox ...

:welcome: We will try to help all we can! Me likes a good fattie! :needfood: Funny thing: I was telling a co-worker about fatties, he had never heard of them, so I told him... Google fatties... He said "NO way, not on a City computer!" OK, to some demographics a fattie may be something much differe...

Hello. I was a weldor for a living for many years, and moved on to database work when my body started giving out on me. Now that my brain is giving out on me, I am about to retire, and get back to what I enjoy. I will be building grills and smokers in my garage. I have built a few, including a cabin...