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TOMORROW:Head to Head competition, Klahr# 19 vs Klahr# 20

post #1 of 24
Thread Starter 

Stay tuned for the exciting action.


.....Can the brute strengh of #19 overcome the precision accuracy of #20, ......


....or will #20 wimp out in the face of the bigger opponet?......


...we will see....



post #2 of 24
I will suck it up and take one for the Team and force myself to be a judge....... It is a tough job, but someone has to do it....biggrin.gif
post #3 of 24
Should be fun to watch.
post #4 of 24

I'm tuned in anxiously awaiting this David vs Goliath match  duel.gif



110.gif     cheers.gif

post #5 of 24
Thread Starter 

Well so far, #19 is ahead. Its five ft propane burner has given it the advantage in 50 degree weather with 15 mile an hr winds blowing. It has allowed it to get to temp faster and food is already on.


#20 has came to 200 degrees with starter charcoal, just switched it to oak and waiting for it to get to 275 before putting food on.

post #6 of 24

I love it! Can't wait to see the results!



post #7 of 24


post #8 of 24
Thread Starter 

Ok, the plan was to have step by step pics for everyone, but it turned out to be a rough morning...


By the time I was able to check what the temp was outside, it was daylight and 50 degrees in the sun, so really, I was probably looking at 40 degrees and 15 mile an hr winds and I had to have 140 lbs of prime rib ready to serve by lunch time.


So,...#20 fell flat on its face, it could not hold up to the elements this morning and could not get up to temp. No matter what I did, I could not get the fire going good enough to get her going, the wind just kept blowing it out.


#19 has a pie vent in the bottom of the firebox as well as a normal vent on the door. All I had to do with #19 was close the upper vent and open the bottom vent and the wind had no effect on the fire what so ever. I used the 5 ft propane burner to get her to temp before I even got my first log burning, so as soon as I had clean smoke, the food was already on and cooking.



It really wasnt a fair competition for #20, she was not built for operating out in the elements like this, she is more designed for screen porch room , and the vents and firebox was designed more with keeping a porch clean than working in 15 mph winds.

post #9 of 24

Wow - I wasn't expecting it to be a total blowout. It doesn't sound like conditions were favorable for a fair comparison though. 140 lbs of prime rib! You must be feeding a lot of people! Hope it turned out good for ya  smile.gif

post #10 of 24
I want to see pictures of the PR.
post #11 of 24
Thread Starter 

Like I said , bad morning. Rental company never delivered tables and we had to make shift seatting 130 plus people.


Prime Rib turned out great, #19 really came through, cooked the prime rib to perfection, plus 130 baked potatoes, 3 pans of green beans. etc.  Its a real work horse. Used 6 splits and 10lbs propane ( plus the 3 or 4 lbs charcoal I used to start the wood.)


Everyone got served on time and food was hot, I staged everything and served it right off of the cooker.


Cleaning up mess now.

post #12 of 24
Great job.... That is a lot of work.....
post #13 of 24

That's how you adapt and over come!!  Good job!!

post #14 of 24

Sounds like a busy but ultimately rewarding day.  Don't you love how so many things can try to mount up against you at one time but way to overcome.  That is a lot of food and a lot of work.  Good job. 

post #15 of 24
Thread Starter 



I was sitting there Christmas Eve , looking over little #20, wondering why my design failed so badly....what did I do wrong.....


I looked in the fire basket, and all of the wood had burnt completely to ash, so she was burning......?????


.......what went wrong???????.....




whats this???/


WHOA, wait a minute,   whats this???


My themometer looks a little crooked?  Its bent..??? !!!!!!!!!!!!!!!!!!!!!!!


yanked it out, and sure as hell, it was bent big time.  So right away, I grabed another one and swapped it out, threw a handfull of charcoal in her and fired it up and had some oaks splits burning clean smoke at 275 in no time.

 i tossed on a pork butt and 12 hours later had one of the best ones I have ever made,

post #16 of 24

Good deal! You know we will need a rematch now that the little guy is in fighting condition right?  biggrin.gif

post #17 of 24
Very cool..... It is usually something simple...... Glad to hear you figured it out..... Things like that drive me nuts........
post #18 of 24

Yet another reason why I only use digital thermos.  I just don't trust the others.

post #19 of 24
Thread Starter 

Two modifications I need to make to have the perfect little smoker.A= When the firebox door opens, ash gets trapped in the hinge point= a small piece of flat bar will correct that.B=I will go ahead and install a lower vent in the firebox. I did not include this feature on this small smoker, but should have. I have gotten so used to having more control over my fire and temp,

post #20 of 24

In the middle of the night, #19 sabotaged #20....  Bad smoker, bad.....

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