I did the smokey fire and it really had just a few little leaks, nothing to freak out about. The seal that i made improved it huge.
I drilled 15 3/8 inch holes through out the piece of steel. I did 5 rows of 3 holes. Semi evenly spaced.
i got some nuts and bolts and put them on the charcoal basket that i made to help elevate it.
I started a fire, and am doing temp tests.
So i filled the chimney up about half way with briquettes and got that going. I added some lump charcoal on top of the glowing briquettes.
I let it come up to temp for 30 min or so. Then i started keeping an eye on the temps. I added a 2nd therm right in front of the handle, but it is not shown on the pics. Its about 2" off the grill surface. Would be level with most of the foods. But the stem is not super long like the stock one.
Top vent open 95% and lower intake vent open 60%
With the tuning plates setup like they are in pic 1, the lower therm will hover at about 160. The upper therm is closer to 200.
If i move the plates away as illustrated in pic 2, the lower therm temp will spike to 210 and hold steady and the top to 285.
The problem i feel i am having is i cannot get the internal temp higher than 210 on the lower and 300 on the upper therm.
Does the charcoal basket have an "ideal" placement.
I did read that you want the air to go through the coals, not up and over them. So raising the basket up is the better way to go.
Do i fill the whole chimney up? Maybe that is part of the problem for me. I usually go about 3/4 to 90% full.
I also bought a little cookie sheet and bent it to fit as a heat deflector(guide) to add above the charcoal in the side box. I dont think that makes too much of an impact to be honest. It flows on an angle to guide the heat into the cooking chamber.
I do know for sure that the steel plate is below the bottom therm about 4" away, But that is what is keeping the temps down at the 2 therms.
Edited by SteamboatWilly - 6/5/12 at 7:26pm