Im from The Netherlands, so the chance somebody is near me is quite slim ;)
I have looked at the plans etc, but they are a bit out of my price range. I will have to make do with everybodys advice on here ;)
Your question: "I am planning to use the tank lengthwise, so chop off one of the ends to make a door. Can someone suggest how to fabricate this so it will close off properly?
I sort a want to ask questions, but to try to answer yours I would say it would be the same as cutting the door in the side as far as sealing it. Use flat bar strips of steel around the edge to overlap the cut. You will need to use a different type of hinge so it would allow the round end with the strip on it to open/close. I see this method on this small of tank becoming hard to cook with as it will make it hard to reach the meat unless you pull out the cooking tray like a drawer each time you open the door. In this case it would work ok, it would loose alot of heat each time as it would be open longer than the other choices. I think it would be hard to cook for 10 in this small of CC, unless it was pork shoulder or brisket. ribs would be the hardest. my $.02
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Is am planning to use the tank in the picture as a firebox, and use that with the door on the end. The cooking chamber will be opened normal.
48 gallons in to small to properly make ribs? What size would you recommend as a minimum?
Well that answers the question I wanted to ask. 48 gallons would do fine, (what is the dims?) I understood you to say it was only 14 inches in diameter. If you look around on this site at the patio builds you will find some really good info that will work for your size cooker.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
I think 20 is a great size for a lot of reasons. I built Edgar at 20 inches deep and laying out the meat works great - ribs especially.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I went ahead and cut of one bell end of the tank yesterday. Im going to weld on the tabs on the inside to support the fire basket and the steel lip around the bell end to make it seal on the tank today.
A pic just because everybody seems to love those around here ;)
About the air intakes, i am thinking i will weld one or two pcs of pipe on the side of the tank. This way i can easily make the dampners , and it would be a lot easier if would ever want to use a controller.
What diameter is commonly used on those fans?
THe 25cfm fan I bought with my guru is about the diameter of 3/4 inch black pipe so I had an adapter turned to allow the fan to plug in one side and 3/4 inch pipe thread on the other side. Works very good - been using it a couple years now.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Hinges are welded on, i needed to split the ring in a couple of places so it would fit nice. The fit was actually to snug.
Now it fits like a glove, i think it will seal up quite nice. Next thing on the list is to weld up the splits in the ring, and make a rail to put the fire basket on.
Can someone give me some suggestions on the hight of the rail inside the tank?