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time to try again new smoker to start - Page 2

post #21 of 24

I've no experience with these things but your RF plate looks a bit restrictive to me.  If I am seeing it correctly, the RF plate has one hole in it at the far right hand side to allow air to flow up into the cooking chamber?  If so you may need to open that hole up a bit, but I wouldn't do it till someone smarter comes along and speaks their mind on it.

post #22 of 24

 

Quote:
 

well ive done 3 dry burns the last one had temp gauge i could not get over about 210 or so  all my opening are right

would anyone have the fix to this i would like to bealbe to get to 350 or so here are somr pic

 Did you use the pit calculator?

post #23 of 24

i would say the problem is with one or both of 3 different things from my observation:

  1. the area under the reverse flow plate is not big enough, it looks as though the area is smaller than the hole from the firebox to cook chamber.
  2. the hole from the firebox to cook chamber may be too small. this hole is larger than the size of the intake hole.
  3. the gap at the end of the plate needs to equal the area of the ID of your stack plus 10% or so. it could be more if you prefer. i have had the best results at slightly more than the 10% but it really depends on your smoker.
post #24 of 24
Thread Starter 

thx guys i think its going to be the gap at the end like duck killer  think it is ok ill cut some of that out when i get the time to

 

 

   thx for all the help SAWRUFF

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