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Message: <blockquote data-quote="swampratt" data-source="post: 2904233" data-attributes="member: 15054">nice grinder CY.I built  a few smokers and I have found i do not like the fire box to the side  yes it works well but you can over smoke meat and that returnsan ashtray flavor with some wood.. Pecan for instance.. you will get ashtray flavor when oversmoked with it.I built a couple straight up BBQ/ smokers and really like the performance of them best.Just a 3 foot tall or taller square box.A vent at top and bottom  adjustable and multiple area's for racks inside.. I use an aluminum pan with water in it on a rack above the fire.. to keep direct flames off of the meat and keep moisture in it.This type uses a lot less wood and turns out some excellent meat..I made a couple for friends and they said it is the best cooker they ever used.I usually cook/ smoke for 1-2 hours and then wrap the meat in foil and finish cooking.Some wood and or meat is done quicker,, like birds and thin stuff.I also have a couple open grills I made for burgers and fish etc.  One is 4 foot by 2 foot cooking area.. Made that and it uses 10 or more pounds of charcoal.and can have 40 burgers going at 1 time.. Wife volunteered me to cook for the 5th grade at mustang  school years ago. You need welding gloves and a couple 5 gallon buckets of water to dunk your arms in whey it gets too hot.  Tough cooking for 100+ people in 1 hour. I had to build something  to do it... she thought the upright would work????? Really.Here is the upright I do most all of my meat on.I about have it worn out.I sourced my steel sheet from the scrap area at Standard iron and metal. Hinges are motorcycle chain.Door handle is an old automotive hood prop rod.</blockquote>

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