Started on the fire box today for the 120gal got all of the 1/4 plate cut with the plasma and 5/6 sides tacked together Monday I will be finishing the welding on the box and hopefully get the door cut in the FB for the fuel as well as the ash pan and intakes.
Man... a 250 smoker back to back with a 120 grill...I’m jealous. Consider making the 120 a smoker also but with a removable baffle plate so it functions both ways. No matter what u got a rig built to feed an Army!
I don't use gaskets on my FB door but I make sure that it fits tight against the door jamb. I burn sticks in my offsets and they are sealed enough that I can choke the fire out by closing the intakes and latching the door.
Alright I’m getting ready to cut the throat opening in the FB and was just making sure im getting this right from the info y’all have shared on other topics.
#1 I have the throat measured out on the FB and can I leave the one inch on the top of the fire box to space the BP
#2 does my grease dam work in the picture since I couldn’t get the words out to not sound like a babbling fool
On a reverse flo, the grease dam needs to be on the end opposite the firebox as a lip on top of the baffle plate. In theory, no grease is ever going to be below the baffle plate so no dam is needed coming out of the firebox. Top of the firebox should align with the baffle plate.
Your numbers look good to me. I would make sure that the stack is tall enough to keep the smoke out of your eyes. You can use a smaller diameter pipe to make it taller or if you only need a few inches you could just add it to what you have and it'll be fine. Another thing I would recommend is having a couple of air intakes on the FB so that if the wind starts blowing directly into the intake you can shut it off and open one on the other side. A strong wind blowing in the intake can make the temps almost uncontrollable.
Yes they can be as big as you want them as long as when combined they are at least the recommended size. The only time you really need a lot of air is when you are getting up to temp, after that you'll close them down to just a few inches unless you are cooking extremely hot.