I have started another smoker, copied from BBQ Engineer's amazing Mini Maiden smoker. I had previously built one approximately the size his was, but this one will be a bit larger, 24"x24"x48" outside dimensions.
Here is an Artist's Rendering
The rear-facing firebox door is not a mistake, there is a reason for it.
and a pic of its beginning stage.
This one will have raceways on the two sides, and across the rear wall, because the volume doubled, and the raceways didn't seem that they would provide enough increased volume to match the cooking chamber volume. I checked with BBQE on this, and he agreed.
After the insulation layer, and raceways, the internal dimensions of the cc will be about 20"x21"x35", and it will have four slide-out racks. I am thinking this will allow me to cook up to eight briskets in the 12 pound range.
The smoker will be mounted in this beast:
The cooker will be installed in the open space to the rear of the serving window.
I will cut a hole just below the horizontal ridge that runs about the serving table height. The firebox will jut out enough to allow me to access the door to get to my charcoal basket, which will contain lump charcoal along with wood chunks.
the firebox will be 1/4" steel everywhere it is exposed to fire. everywhere else, the steel will be 14ga. My previous build had 1/4" only for the top of the firebox, all else was 16ga, and has held up well.
The rest of the smoker will be inside the truck, as per the requirements of the City of Houston. The meat will be accessed from inside the truck.
My menu will be simple to start out. Brisket - sliced and chopped, spicy and mild Sausage, and hot dogs for the kids, Potato Salad, Beans, and possibly greens.
Here is an Artist's Rendering
The rear-facing firebox door is not a mistake, there is a reason for it.
and a pic of its beginning stage.
This one will have raceways on the two sides, and across the rear wall, because the volume doubled, and the raceways didn't seem that they would provide enough increased volume to match the cooking chamber volume. I checked with BBQE on this, and he agreed.
After the insulation layer, and raceways, the internal dimensions of the cc will be about 20"x21"x35", and it will have four slide-out racks. I am thinking this will allow me to cook up to eight briskets in the 12 pound range.
The smoker will be mounted in this beast:
The cooker will be installed in the open space to the rear of the serving window.
I will cut a hole just below the horizontal ridge that runs about the serving table height. The firebox will jut out enough to allow me to access the door to get to my charcoal basket, which will contain lump charcoal along with wood chunks.
the firebox will be 1/4" steel everywhere it is exposed to fire. everywhere else, the steel will be 14ga. My previous build had 1/4" only for the top of the firebox, all else was 16ga, and has held up well.
The rest of the smoker will be inside the truck, as per the requirements of the City of Houston. The meat will be accessed from inside the truck.
My menu will be simple to start out. Brisket - sliced and chopped, spicy and mild Sausage, and hot dogs for the kids, Potato Salad, Beans, and possibly greens.
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