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Smoke circulation with fresh air or not?

post #1 of 7
Thread Starter 
If you using a large smoker and are cooking at100 degrees smoke tends to linger longer and im not sure if it would get stagnant. As in lay low. Has anyone used any fresh air pump system to keep a good flow? Reason I ask because I belive I developed one if needed.
post #2 of 7
I rigged an inline fan to mine but the fresh air is cooling the inside down too much. Now I'm trying to figure out how to heat the air first.
post #3 of 7

 seen one guy take the air from the chimney with 4" hose and was same temp air and still drew enough fresh from holes under smoker...

post #4 of 7

Couldn't you just rig a small fan in a corner to sort of "stir" the air and smoke around?  I'm thinking like a P.C. type fan.  

post #5 of 7

Why would want to smoke at 100 degrees?

post #6 of 7
Quote:
Originally Posted by stickyFingers View Post
 

Why would want to smoke at 100 degrees?

I would assume he's cold smoking.

post #7 of 7
Quote:
Originally Posted by Creator Savant View Post

If you using a large smoker and are cooking at100 degrees smoke tends to linger longer and im not sure if it would get stagnant. As in lay low. Has anyone used any fresh air pump system to keep a good flow? Reason I ask because I belive I developed one if needed.
Let's see your creation, I'm interested.
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