SKR8PN
Late For Supper
Here are the pictures I promised you of the smoker hut construction and move in day.
This is a shot of the pad and the four corner posts. All I did was till up the area, make a sand bed, lay the bricks and tamp them in after the posts were set.
The smoker was delivered right in front of my shop, so we had to move it to the pad. A promise of free beer always gets lots of help. I built a temporary axle and just clamped it to the smoker. I then used the 3 point of my tractor to lift the other end to drag it. That's me on the tractor.
Me....checkin' out the work.
Final adjustments....
DONE!!!
Roof and railings on and ready to cook on!!
This is a shot of the pad and the four corner posts. All I did was till up the area, make a sand bed, lay the bricks and tamp them in after the posts were set.
The smoker was delivered right in front of my shop, so we had to move it to the pad. A promise of free beer always gets lots of help. I built a temporary axle and just clamped it to the smoker. I then used the 3 point of my tractor to lift the other end to drag it. That's me on the tractor.
Me....checkin' out the work.
Final adjustments....
DONE!!!
Roof and railings on and ready to cook on!!
It is all 1/4 inch thick steel plate, with stainless steel cooking grids. It is what is called a "crossflow" smoker. Firebox is on the same end as the smoke stack, so the smoke/heat has to travel the full length of the chamber, heating a plate under the cooking grids, then pass over top of the food to get back to the chimney. This way it cooks by convection AND radiation PLUS the smoke/heat actually passing over the food giving it a flavor to DIE for!! The real beauty of this design is that is IMPOSSIBLE to get any flair ups under your food! 
.....gotta show that to my husband....
