Propane tank build - Page 5
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Yes we all make mistakes and sometimes they deal withHang in there and keep your metal clean.
Thank you all for the tips.. I am new to this whole metal building stuff.. I have welded in the past (like 15 years ago) but not professionally and it was just messing around with my dad's welder. Any tips are greatly appreciated. The good thing about having stuff critiqued is you can learn from your mistakes. This build has been a great learning experiance and I'm sure it won't be my last.
The mounted therms will NOT tell you what the temp is on the cooking grate where the meat is..... They will be an indicator... you will need to place a remote therm on the cooking rack and gauge the difference between the reading and adjust accordingly....
Go back and calculate the intake area needed from this link and check it against what you have:
7.5" pie vent can only have about 20 sq. in. max. opening...
Recently, a member used a piece of channel, welded to the bottom of his round FB to make air inlets... Adjust the size of the channel and holes to your smoker size... The holes probably only need to be about 80% of the recommended because of the upper air inlets...