It'll be a traditional offset build. Go. What are the length and diameter of that cook chamber? Thanks! I used 1" x 1/8" flat stock for these door seals and progressively clamped and welded down the door to match the curvature. For this build I used an old 250 gallon propane tank because they're made of thick 1/4" steel and relatively easy to find but any other kind of steel tank or pipe will work just fine. More. I am nearing the finish line and did my big burn. Flue not flew by: Anonymous After much debate, I decided to make flat doors, rather than just using the tank for the doors. The long rod in the firebox hinges is just there to help me line them up, it'll be replaced with pins. You can get this paint at most hardware stores in rattle cans. Use a level and soft tape to ensure your lines are straight. Let the fire burn for a couple of hours, keeping it very hot. If you're going to insulate the firebox the next step is to weld some square tubing along the sides your going to insulate. Yours seems shorter and fatter. Cant wait to see it with the doors installed. I find the part of the cook chamber right next to the firebox gets pretty hot and also gets a lot of direct radiant heat which can easily over cook the meat. Make sure to jump around with your welds on the expanded metal so you give the metal time to cool and don't cause any warping in the grate. Now that you've got your hinges ready you can start to cut out the doors but be sure not to cut out the whole door until you've got your hinges fully welded on. You'll want to block up the smoker until you find a height that feels good. For this entire project I used a chain hoist which I got from Harbor Freight for around $50. General Data Protection Regulation - 2018 (GDPR) To comply with the GDPR you need to be made aware that your SmokerBuilder.com account will, at a bare minimum, contain a uniquely identifiable name (hereinafter “your user name”), a personal password used for logging into your account (hereinafter “your password”) and a personal, valid email address (hereinafter “your email”). I will be doing this myself in the very near future.My question is, where I am we only have access to the domestic and smaller commercial sized propane tanks. The first step is to cut an opening in the cook chamber. Firebox tacked up and hung. I used a simple jig to create a relief bend in the hinges to leave room for the door seal at the top of the door. Remember, cook low and slow, be patient, keep a clean burning fire and you'll wowing your friends and family with some amazing barbecue as well as your beautiful craftsmanship. The cut-out will be your smoker door. 120 Gallon Potbelly A highly insulated smoker, like the green egg, ends up working more like an oven than a traditional offset and the meat might not get enough smoke from the convection or may get too much white (dirty) smoke, in the case of the green egg, which causes bitterness in the meat over long cooks. I got them for $150 and left with a smile on my face. Building a trailer is pretty straightforward and there are several tutorials already online so I won't go into too much detail here but may post another tutorial for building a trailer in the future. 150 gallon standard price $2,000. I have another question. Now that the smoker is complete and its got some wheels you're all ready to cook but there are some final finishing touches that you may want to add on to the smoker. Related Posts. It is also a good idea to weld your hinges onto the door before you finish cutting it out so the door remains in alignment. Ensure that your smoker is sized appropriately and save time and money on your build. Got a little more done today. I just finished a 150 gallon propane tank smoker. It does not wipe off very easily, I have not tried removing yet becuase I like the look, but have a feeling it will need to be sanded off. Then I'd make some slabs of 1-2" thick rocket stove cement (concrete and vermiculite mix) in place of the insulation...Unless that insulation works REALLY well, and I can save the weight. Nothing fancy, just nice and simple. Once it has cooled you'll want to wipe it down and repeat this process. While not entirely necessary, adding trim along the doors helps to keep smoke and heat from leaking out the cracks while you're cooking. 150 Gallon Trailer Smoker -150 Gallon Chamber -Double Doors -Single Lower Grates -Single 3" Temp Gauge -6" Stack -Wood Box On Backside -24" Insulated Firebox -Stainless Cool Touch Handles -1" Drain with Ball Valve ... BIG PAPPA BILL'S BEAST! 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