no clue... it would in fact add heat maybe lots of heat. as soon as you get far enough along to where you can build i fire. do a test burn and see what temps you get. if you need more use the hair dry into an air vent and see what happens. you can always add a damper to the fan to control it if needed. you can use scrap for a mok up.
i'm sure it could be. with a furnace they use aqua stats to send a signal go to grainger.com or give them a call. or i bet someone on here will answer that.
it wouldn't stand up to the heat.What if this was put on the exhaust... would it create draft correctly and being heat through or would it just suck out all the hot air? This is an inline duct fan.
Good idea. It would probably be best to get it functional, then add a fan according to what is needed.
I would try the smoker without any gimmicks..... no fans, no temp controllers and see what happens.... It may be the best smoker on the block.. or neighborhood... If you have it sealed up with no air leaks, it could be the best smoker in the town.. Dave
Morning, you are right! I am definately going to add fans and "gimmicks" as a last resort. After looking at the available options, if I decide to go with some sort of fan system, it would probably be just as cheap to go with a BBQ Guru setup. These are from $130 and up. Some kits come with the fans and controller interface as a package, others are all seperate.
Aces, morning... Whole pig, skin on, is moist, juicy, tender, flavorful......Absolutely better than any pig I have cooked and eaten.... all the fat mingles with the meat for a flavor experience beyond explanation.... Pull the skin off of a section and dig in.... Wear a bib when eating pork from a whole pig....
