I thought something would go missing!

Derek.
The cooking area is 30 x 50cm, the firebox 20 x 25cm. I made the above size firebox from a piece of perforated metal I had to protect the chamber wall.
The cooking area would hold 2 pork ribs, a brisket or 4 chickens quite comfortably.

The smoker (which requires assembly, a task at which I am far more proficient than driving a computer) is fairly thin metal, but I think with undercover storage will last quite well.

I am going to experiment with baffles (the "smokers" call it tuning) to try and obtain the best consistent heat/smoke ratio. I found that I was getting at times a higher than wanted temperature.

Plenty of time to play with it, once the weather cools off a trifle.
M

Very good Mikel.
I am going to have get one just like yours.
I am on my fourth lot of home made bacon and temperature  control is critical (100 to 120c)or the fat renders. Smoked and cooked for a internal Temp of  65c to 70c eaten as is or fried, all the bugs are gone.

Looks good MikeL.
Can't wait to see some results.
You must have been a very good lad during 2018.

Today attempted some Aldi spice rubbed thigh fillets and a few more butcher Italian style snags.
The pic is around 1 hr. into a 3 hr. smoke with initial temps around 350c. for 45 mins. then able to regulate to ~185c. for the balance.
Did not take a final pic., a late summer storm arrived but we were done just in time 

Top job there Mikel.
When  I return from Wagga an offset smoker is on the shopping list.

White box wood gave a good even burn with a fairly light smoke plus the dry Aldi Texas BBQ rub. Did a full 3hr. smoke on a hand full of wood....very economical to run.

The chicken end result, nice mid brown colour with good smoke taste and chilli bite. 
Snags not tried yet, will slice and nibble with cheese, bikkies and a decent Red.
M

Today on the smoker: 3 hours into a 5hr. smoked leg of venison. internal temp now 47*, aiming for 65* then a 30min. rest before slicing.

Looks lovely Mikel.

Carving up ready for the plate.
Very happy with the result, should have been more than 2 of us to do it justice....but then, some nice venison sangers will happen.
As an afterthought I should have done more foil wrapped veg', it works as a great oven and quite easy to control temps.

Never tried venison myself, but geez that looks good

Muzz..pleased you have one on the way, there are no real tricks in the assembly but the wheels need bushing, they are a very sloppy fit on the axle.
Yep, very happy with that venison result, after well trimming the silver skin I pumped it with port and did keep basting it during the smoke. The wood used was 50/50 white box and ironbark so the smoke was not too dense. (no green wood). Kept the temp around 150-175c.
For the next smoke I have some beef short ribs in the freezer, very fatty so thinking about boiling first. Bit of youtube research coming up methinks.
M

Colour looks Mikel.
How was the smokey flavour?

Good one Muzz....I reckon you might become a local bacon supply source. 
Did you/will you make a fire basket? I did not like too much the idea of hot coals on the fairly thin metal of the firebox so used some perforated metal I had to make one up. It sits on the supplied rack.
As TBF asked, (reply went with forum corruption) the venison leg I smoked turned out very well, good smoke taste with chilli rub background. 
M.

How would one of those old chip baskets go.  Often see them in Op Shops.