Modified Grill w/ Propane Unit and even distribution smoke

All this strange weather is bringing in some strange ideas...

First, some consideration tunes:


Venison ground burger>diced jalapenos>diced sweet 1/16th sweet onion>dales and some jalapenos juice + one egg= marinating.....

More to come

Here is what I have started with:

This is what I have done to it so far:

Installed a propane unit for when people are over I can keep the meat warm, also great for just cooking some bread or long term potatoes.

This is the heat damper covering the firebox opening. The the opening I turn over the drip plate and made where the heat can enter then be distributed throughout both side of the smoker evenly.

Then what you have here is the chimney has been moved to be level with the meat. Otherwise the heat rises and exist the upper corner, now it is forced to circulate prior to exhaust.