New Cabinet Smoker build

hexed · Post by **hexed** » February 2nd, 2013, 8:18 pm

Trying to put together a design I think will work for my application. I'm looking to cook large amounts of sausages, and large amounts of any other Q.. chickens, brisket, shoulder, etc. I think I have a good basic idea, but the diagram shows it all. The rails are spaced 7" away for large brisket height and large pork shoulder. If I remove a rack, I can get 14" which would be a good size I would assume for the largest sausage I smoke which is a foot long.. maybe a turkey.

In this specific diagram I have added something I would love to have.. I would like the middle brace for the rack holders to be removable. In this case racks that are 4.5' or 5' across and 4.5' deep are too unmanageable for one person, so racks of around 2.5' x 4.5' sound much better and safer to handle. BUT.. in the case where I want to do whole hog.. or that cut of ribs that tips over the Flinstone's car, I can have 1 or two 4.5'x4.5' racks to slide in (2 man job). Would probably be something I do only a couple of times a year but while I am building it, thought I might get people's opinions and ask for everything I want.

As far as the drainage, I have not figured that part out, just wanted to throw this out there and see what people think.

One measurement that is not in the pics is smoke stack height which is 24 inches. I think that is using an online calculator so I don't know if I have that one correct.

gatewood iron · Post by **gatewood iron** » February 2nd, 2013, 8:31 pm

Looks like it's going to be pretty awsome.

Gizmo · Post by **Gizmo** » February 3rd, 2013, 7:28 am

good looking design...

One thing to consider is placing rails in the cabinet for grates every 3.5 inches while you are building it.
Rails are very difficult to add later but don't cost that much when you're doing the initial build.
This allows you to hit 7 inch spacing -OR- close up ranks on the grates (you can build extra grates anytime) when you want to load it up with chicken thighs, ribs, - thinner stuff ... fwiw

Post by **Rodcrafter** » February 3rd, 2013, 10:37 am

Rick makes a good point there for sure.

Smokeone · Post by **Smokeone** » February 3rd, 2013, 3:21 pm

That is gonna make a nice cooker. I will agree with Rick and Rod, easier now than later.

Post by **Tom_Heath** » February 3rd, 2013, 8:05 pm

That will be a giant build. Gonna be able to cook a ton of that one. Im with Rick on the 3 1/2 for the racks.

YouTube · Post by **Frank_Cox** » February 3rd, 2013, 9:12 pm

looks like it will be a great smoker!
I would recommend changing the openings on each side of the firebox tho. you will have some serious hot spots there.
I would prolly install a baffle plate or diffuser plate over your waterpan or make false walls inside the cook chamber and do a vertical RF design.

Sent from my iPad using Tapatalk HD

hexed · Post by **hexed** » February 3rd, 2013, 11:36 pm

Great ideas on the 3 1/2.. as far as reverse flow.. might be out of my budget but I will see. The hotspot idea is concerning though. Any examples of how the baffle plate or diffuser would look?

YouTube · Post by **Frank_Cox** » February 4th, 2013, 9:41 am

I will see what I can find.

hexed · Post by **hexed** » February 4th, 2013, 12:19 pm

was checking out the different types of diffuser plats.. if we made one as a 4.5'x5' slide in diffuser.. how big do you think the holes should be? Larger in the middle over the pan and then decrease in size as I get to the sides? maybe 1/2" holes on sides and 3/4 - 1" in the middle?

Two Bears · Post by **Two Bears** » May 7th, 2013, 6:43 pm

I agree with 3.5" spacing that's what I am going with and I should be able to fit 11 racks in mine. You can always remove some to fit larger cuts or a hog.

SmokerBuilder.com