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Dutch smoker build

post #1 of 11
Thread Starter 
Hi all, I come from the Netherlands and have build a reverse flow offset smoker.
It works butt I can't get the temp higher than 350 degr farenheit. Any suggestions? Maybe increase the inlet and the chimney?
Here are some pics of the smoker:

post #2 of 11

That's a great looking smoker!

 

Why would you want to go higher than 350?

 

Most smoking is done in the 225-250 range, unless it's chicken, then 325 is plenty.

 

Al

post #3 of 11
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

That's a great looking smoker!

Why would you want to go higher than 350?


Most smoking is done in the 225-250 range, unless it's chicken, then 325 is plenty.

Al

Hi Al, thanks!

Yes, for chicken I want to have the temperature high in the beginning to get the skin nice and crispy. But you say 325 will do the job? I haven't done a chicken yet but if don't have change anything, next weekend we will probably have some nice chicken on the menu. 😁
post #4 of 11
Nice looking build,welcome to SMF!
post #5 of 11
welcome1.gif
Really cool build!
post #6 of 11
Thread Starter 
What is the best choice to go? Charcoal or bricettes? I made a pulled pork last weekend and I needed 4-5kg of charcoal (restaurant quality).

Here are the rest of the build pics:





















post #7 of 11
Quote:
Originally Posted by Luckybasterd040 View Post

What is the best choice to go? Charcoal or bricettes? I made a pulled pork last weekend and I needed 4-5kg of charcoal (restaurant quality).

Here are the rest of the build pics:






















Really cool. I'm jealous of your skills! Most people here prefer the natural lump charcoal. Looking forward to see how your first smoke goes!
post #8 of 11
Thread Starter 
Anorher question I don't have an air vent over the fire in the fb. Only on the bottom. Is it preferred to have one? Will it increase the flow of the heat?
post #9 of 11
I hope somebody with more knowledge than me jumps in, but going off everything I've seen I've never seen one on top of the firebox. From what I understand its best at bottom to allow oxygen to flow to fire and enable the drafting effect. Heat/smoke drifts up and out directed to where your meat is and channeled to the damper where it escapes. I think if you had one on top of the firebox the drafting would stop and smoke/heat would just leave without going into the cooking chamber. biggrin.gif Well, that's my somewhat educated guess!
post #10 of 11
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

I hope somebody with more knowledge than me jumps in, but going off everything I've seen I've never seen one on top of the firebox. From what I understand its best at bottom to allow oxygen to flow to fire and enable the drafting effect. Heat/smoke drifts up and out directed to where your meat is and channeled to the damper where it escapes. I think if you had one on top of the firebox the drafting would stop and smoke/heat would just leave without going into the cooking chamber. biggrin.gif Well, that's my somewhat educated guess!

Thanks for the reply! It defenitly makes sense what you are saying!👍
post #11 of 11
No worries! Again, really cool build! I can't wait to see how it does!
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