I am new to the smoking world. I became interested in it when I saw a tv episode on the food network with Alton Brown. He made a simple smoker out of an electric hot plate and terracotta pots. This got me hooked, I tried out this design and got some good tasting pulled pork but it was the biggest pain in the ass ever. There was no way to control the heat and the temp regularly got above 275 degrees. So every litterally 2 mins I had to unplug the thing let it cool down to 200 and 2 mins later back above 275...you get the picture...
Sorry for the long intro...lol
So I researched the internet and thought that a wood fired, side fire box smoker was the way to go....
My current smoker contains...
55 gallon food grade drum as the smoker chamber
10 gallon compressor tank
1.5" air inlet
2" inlet into the smoke chamber
2" exhaust pipe
Now I had one hell of a time getting my smoker up to temperature, so I ran down to walmart and made the best 6 dollar purchase of my life... a small 4" fan
This fan provided enough air flow into the firebox to sustain a nice 225-235 temp throughout the entire burn, but I really dont want to have to rely on electricity to cook (smoke).
I think it is a multiple of problems, like intake too small, inlet into smoker is too small and maybe even the firebox its self...so some help would be greatly appreciated where to go from here....