What the #%$! Have you guys turned me into!!!!

Looks like a project for sure. I second the weld one side shut idea- more doors=more heat loss, and like others said that sucker is gonna EAT the fuel because it's so big. As it sits now it's really just a huge grill, so it'll be tough to "smoke" on the entire cooking surface, but you could smoke on half of it using an indirect fire setup(fire at one end and food on the other). I do it all the time on my old drum grill and it turns out great. Like Dave said adding a firebox might throw off the balance and make it tough to pull, so something to think about there. The rust shouldn't be a big deal, just have the grates blasted and clean up the outside and paint 'er up. Again, it's a huge cooker, but if you think you need the capacity... For the right price,(see:CHEAP) I don't think you can get too beat up by getting it. Keep us posted.

How often are you gonna be cooking for 60 people? Or 2 whole Hogs ?

I'd suggest outside. If you want to grill, you can always lift out one of the cooking surfaces and dump in some charcoal for grilling.....

Dadeo719 said:

What to do you guys think about halving it so one side is a smoker and one side a grill? Or instead of putting the firebox on outside could one be built inside on onside?

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I suppose if you had enough room/height you could, then put your grilling coals on top of the box for direct grilling if you had the clearance to allow enough space for ash to fall. Keep in mind there is a formula for firebox/cook chamber size ratio, and you'd have to make sure to stay within these requirements for the whole thing to work correctly.

Personally I'd just fire it with an indirect fire setup for smoking, and grill direct over that fire as desired during the cook. This setup also works great for reverse searing the meat. Smoke on the indirect end for a while, then slide meat down and finish it over the coals.:loco:

I don't have one that large, nor have the desire to ever own one that large unless my future path had a major change...

Don't worry about keeping up with the Joneses here...hell, Jeanie turns out better cooks than most of us on a tractor rim and a 2'x3' grate.

That will hold some serious meat. Probably would be good to section it off for smaller cooks. JMO

peeps said:

I don't have one that large, nor have the desire to ever own one that large unless my future path had a major change...

Don't worry about keeping up with the Joneses here...hell, Jeanie turns out better cooks than most of us on a tractor rim and a 2'x3' grate.

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+1.

I also don't own a monster smoker. Don't need one.

But, I do have a patio full of various cookers:biggrin1: Hey, different tools for different tasks! My advice is purchase within your cooking needs.

That thing would make a good whole hog cooker. But if you are not planning on doing 8 to 10 whole hogs a year I would think the rehab cost would be hard to justify. just my two cents opinion.