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Recent content by gartlesby
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Hey yall,
Regarding the baffle and tuning plates, I'm finding a lot of info about why I should do them - but having trouble with the 'how'. I had some 6", 4", 3" steel plates fabricated from a shop nearby, and I plan to use these for tuning the pit. My confusion is how the baffle is supposed to...
Thanks for your feedback to - I was planning on doing all these things but I thought I had to get something done about the firebox first. Y'all have convinced me before I get all crazy with the firebox I'll do the baffle and tuning plates stuff and see how things read.
This kind of great help...
This is the smoker I got: http://www.smokingmeatforums.com/products/new-braunfels-hondo-smoker
But it's a 'classic' I think - it doesn't have wood shelf or handles, it has a metal shelf and spring handles. Otherwise the same I believe. Regarding air-tight firebox - alrighty I'll take y'alls...
Thanks for the pointer - I'd be worried about the flange warping over time which is why I was thinking something thicker, but again I don't really know anything about fabrication like this so I appreciate the tips.
I was using freshly calibrated digital thermometers to gauge the close and far ends of the pit. I'm surprised you're saying the temp problem is not due to the airflow - on my little weber kettle adjusting the air intake to the coals was the biggest influence on controlling the temperature.
What...
Howdy guys and gals,
I recently got a new offset smoker and in my burn in tests I am having a hell of a time controlling oxygen to the fire. With everything closed up, the temp inside the pit near the firebox was reaching over 500 degrees, after 1 hour! (perfect example of why you should do...