If I were to do this again I'd cut one of the ends off where the firebox would be. It would be much easier and there would be less wasted space to heat.
Anytime J-Rod, I'm just about always around. Let me know a day ahead or so and we'll get it going and have some Q while you're here.
Char-Broil offset, Lang 60 Deluxe and a 60gal compressor tank RF smoker in the works
Pign' Out BBQ competition team
I'm officially a ZERO
Hoping one day to become an official IMBAS Certified MOINK Baller