I am actually in the home stretch. Picked up a piece of steel for tuning plates. Have installed a larger firebox intake 'damper,' and a second, smaller (upper) intake damper. Out of town for a week, then I hope to finish the cook grate, clean it good, and run it through an initial burn/seasoning...
First Build - Offset, 20" steel pipe. - Page 2
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Guys, As I approach the (sort of) finish line, I am considering putting channel up for a second cook grate above the main grate. Any suggestions as far as spacing? I was thinking I'd just split the difference...probably will be about 5"
On my 600mm smokers I squeeze in 3 grates with 115mm spacing.
On the 20" tubes I use 2 at 125mm (5") works fine.
I put this thing together enough to get an initial 'burn' going. I went to 300 fairly quickly. I noticed some leaks on the door so I'll cut those flanges off and try again. I am content with this 'first build,' 'first serious welding project.' I think it'll work. Not pretty, but it'll work.
Second 'test' burn. I was stoking the fire wondering how in the world the temp inside the smoker could possibly be only 200. Big roaring fire in the firebox. So, I started up the bluetooth thermometer and put it in the cooker. Guess what. At this moment it is reading 425 inside the cook chamber. the ‘outside’ cheap a$$ thermos are reading 250. They are going in the TRASH. Going to get two proper thermometers.