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Started the smoker at 6:30, brisket was on at 7:30, ate around 19:00hrs. With out opening the lid unless adding poppers the left side and right side were on average 6°F off. It sat dead even for quite some time as well.
I wrapped at 160°F when it started the stall.
I removed the parchment...
My FB to CC was around 51.4sq"
Seg height of 4.5" I think, I went more at the return end to compensate for friction. It works awesome. Any questions you know where I am.
Hello Hanson, and thank you, I love it as one of my own kids!!! It doesn't matter how nice they look if they cant cook!!!!
I believe i went with 5.5" at the end, which if i remember correctly gave me about 70ish sq inches.
What are you building, or planning?
I also think counter weights are ugly, and I don't need it, it's not that heavy. Also space, when I cook it's infront of my shop,
If it was counter weighted I would have to be in the gravel and not on my cement pad.
All good man. The only stupid question is the one you keep to yourself.
It's a reverse flow smoker, fire box and chiminy is on the same side, smoke is forced to "reverse flow" at the end of a baffle plate, which helps for even cooking temps.
And in answer to your first question, did you try...