Notice that the legs of the stand are roughly equal to the legs on the cooker, this was by design. I also didn't want the cooker to sit on a flat surface because this greatly confines the drip pan space. With this design you can use larger drip pans, like large roasting style aluminum foil pans. Very convenient for those long, fatty cooks, like a 14 lbs brisket that will render cups and cups of fat over its 14-15 hour cook.
Notice I left the front of the top tray open for sliding in and out a drip pan. Here's something I might do now, however, I might put a small furring strip across the front just to act as a "speed bump" for the drip pan. I find that wind can upset an empty drip pan. I haven't had one blow out, but close. I think a piece of wood up front would offer resistance and help keep the pan in.
I was kinda surprised that there wasn't more interest in the stand (although I know it is a bad color). When I bought my cookshack smokette, that was the first thing I thought as I unpacked it, this thing was going to need to be elevated to be more user friendly. A stand changes the way you look at a smokette, you go from crouched over, to the master of your waist level cooker, everything convenient and right there. If you currently run your smokette on the ground, I encourage you to consider putting it up higher for convenience.
Mark
