Nube here saying Hi and looking for some guidance

[HawgHeaven]

Sweet!!!! Nice area!!

Oh, and welcome aboard!!

[Whisky Fish]

Hey there welcome to the site. So many different possibilities since you are starting out from scratch. My suggestion is that you build one that can be a hot or cold smoker and a masonry hot smoker would be the ultimate in insulated rigs. I know Dana(BBQengineer) and Bob(BBaly) can help you out with the flue dimensions. Uncle Honky might have some input there as he's a masonry dude too. But keep thinkin bout a hot smoker too, stick around here very long and you're a-gonna-wanna Good luck with your build and nice playground

[Uncle-Honky]

Welcome to the forum! Magnificent outdoor kitchen area! I would begin to think along the same lines of the wood fired oven. But using adjacent chamber piped to a similar set up,as the WFO. as to what size chamber and how close it should be. Use your own integrity or Dana and Bob can help ya...convert btus to horsepower or something like that You could mock up a metal fire box offset and play with the size and distance until you feel comfortable..
Good luck in your search and build

[crusty ol salt]

welcome aboard glad ya dropped by

[MossyMO]

Glad you joined us Richied, welcome to Smoked-Meat!
That is a beautiful set up you have in your back yard... I am so jealous, but you are giving me idea's!

[Meat Hunter]

aboard. Hope you enjoy your time here. Look forward to seeing some kickazz Q coming from ya.

[Richied]

Thank you all for the warm welcome! first off shouild I be starting a link some whare else more topic specific? I know some forums are antsy about whare you post certin things. the next question is what sizes are the smoking cavitys you all have in your smokers? I have no idea what is practical. Im not going to be smoking full pigs just ribs, butts, fish stuff like that enough for a family and friends. So open the floodgates and let the mesurememts fly. thanks all

[Texas-Hunter]

Thank you all for the warm welcome! first off shouild I be starting a link some whare else more topic specific? I know some forums are antsy about whare you post certin things. the next question is what sizes are the smoking cavitys you all have in your smokers? I have no idea what is practical. Im not going to be smoking full pigs just ribs, butts, fish stuff like that enough for a family and friends. So open the floodgates and let the mesurememts fly. thanks all

Just start your threads in the forums that are appropriate to what you are discussing.. If you do not find one that fats, use the General forum or The Fire Pit..

As for the size of the pit.. That is a personal preference.. I have a Oklahoma Joe Longhorn she is a 20" by 48" pit.. A 20" pit is a good size pit.. Even a 16" is a good size..

Now you have your ECB, GOSM, WSM verticals.. They can do as much as some of the horizontal pits..

It is what YOU like best..

[Richied]

Thanks for the info. so how much product can be smoked effectively per cubic foot? im sure their must be a point whare you have to have more smoke than you can produce right?