Wow, Just caught this thread.
I've seen smoke houses and thought there'd be more to it. I'm pretty hand with the tools and skills needed for a project like this, but unconsciously thought there's more that goes into one of these.
I've been thinking that I'm outgrowing my WSM 22.5, but can't afford anything larger.
heck, for what you've got in this, you could have built three 22" WSM !!!
A few thoughts and ideas come to mind though....
- Are there any thoughts about the type of wood used imparting any flavor to the meat?
- Some fixed casters on the back, bottom of the unit and you'd be able to tip it back so the wheels hit the ground. Then you could move it around like a two wheeled cart.
- Making the internal dimensions compatible with hotel pans, turkey pans, and the like, would be very beneficial.
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9