Edited by Kingkoch42 - 12/9/11 at 2:15am
How well does the firebox seal up? Does the door fit right. Is it sealed between the firebox and cook chamber. The only place you should see smoke is out of the smoke stack. Cool burner idea.
King, morning...... That burner is pretty neat..... I love the idea of putting the wood in a tube to just get smoke and no flame... congrats on a succesful combination...
Like alelover said, I think you have an airflow control situation that needs addressing.... reducing the intake air to a minimum and having the exhaust stack wide open (and sealing up other air leaks)
would be a good place to start...
From the picture of the burner in the firebox, the air intake is too large.... maybe that intake vent has a damper that can be closed down that it not visible in the picture....
Again... the burner and wood tube is pure genius... I do believe you are on to something really BIG!!!
Just a couple of thoughts on getting even temps with wood. In my experience the key is getting a good bed of coals going, adjusting your air intake until you have your desired temperature, and then keeping your fire going by feeding it sticks at regular intervals. The word "stick" is important as they light faster, don't produce as much of a flash of heat when they are burning with a flame, and turn to coals more quickly than "logs". I consider a stick to be split wood that is about 2/3 the diameter of my wrist, give or take. If you've been using logs instead of sticks that could be part of the source of your temperature swings. I mention all this because I see you're using a log in your gas smoker contraption (and that is genius, as mentioned already) and in the back ground on your wood rack.
There is no doubt that stick burning requires more care and tending than charcoal or lump. It's all a matter of one's disposition as to whether you see it as a needless hassle or a rewarding experience. At times I have the patience for it and at others I most certainly do not.
Sound like these guys got you covered.The only thing i will add is you might want to try the 2 fire method if your smoker is stubborn.Just add wood that's on fire all ready with a spade.You also can preheat your wood by laying it on your fire box lid to rid it of moister.When i use my stick burner i over shoot my pit to 300f .So when i add the the meat and hot water i don't lose too much heat from the lid being open and the cold thermal mass of the meat.
Cal, very interesting idea! Thanks for sharing! I wonder, as it burns, does the log just smolder and smoke or does it actually get hot enough to catch fire? Would I be replicating the same idea if I had one of those heavy metal boxes with wood chips/chunks inside?