Recent content by diygoodeatin

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  1. diygoodeatin

    Hot Chamber But Raw Butt

    24hrs.... Ah, perhaps I should have contacted you chaps before I built it! Nevermind, I 'll crack on! Thanks again.
  2. diygoodeatin

    Hot Chamber But Raw Butt

    Ah, interesting Cliff.....My brick walls are about 10 inches thick so, yes, I guess it would absorb a lot of heat... That was my thinking in making them so thick as it would retain the heat and make the process of keeping an even temp over many hrs... Or at least that was my thinking. Okay...
  3. diygoodeatin

    Hot Chamber But Raw Butt

    Excellent, makes total sense. Thanks Dave. I 'll have to experiment with both, I've a feeling my outlet may be too small/restricted. When it's sorted, I'll let you know. Cheers.
  4. diygoodeatin

    Hot Chamber But Raw Butt

    Not 100% certain of what you mean but I 'll be googling it more than I already have l this evening. Does it matter what heat source I'm measuring, so long as it's heating and reaching a temp of 225-260? I will recheck my airflow calcs. I've currently got a smoke chamber / firebox that has a 6...
  5. diygoodeatin

    Hot Chamber But Raw Butt

    Cheers for the reply. This one didn't have a bone in as I was just really testing. I guess I just had the probe in so early out of interest. I'm going to get a second thermometer and double check the smoke chambers temp tonight.
  6. diygoodeatin

    Hot Chamber But Raw Butt

    Thanks for the reply. I didn't test them before, but they seemed to match my oven temps when I movedthem inside. I 'll follow your advice and test them tonight. Cheers.
  7. diygoodeatin

    Hot Chamber But Raw Butt

    New to BBQ and new to this forum - In need of some good advice. I've built a brick offset smoker, followed all the calculations on vents/exhausts and chamber sizes and was chuffed when I set it away on a trial run and after an 45-1hr (in cold windy conditions) got my smoking chamber up to...
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