I built my first smoker in 1980. This one is #13.

It is made of 30” pipe with 1/2” wall. It’s got a 1” plate running almost the full length of the smoking chamber. That allows the heat to run under the meat, then over the top. ( Notice how the smokestack next to the firebox is smoking)

I can put a brisket in it at 8:00 pm, leave it throttling at about 200 all night, then, take it out at 8:00 am the next morning.

Then, I like to “let it set” in an ice chest for a “couple of hours” give or take.

When it’s time to eat, I’ll slice ithe “flat” paper thin with my #12 Thorpe.

I prefer the big end or “point” since it is juicier.