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Care to expand on that thought Jason?
I am not aware of any particular sensitivity to wind on the part of RF smokers.
Good score.
I have always thought that those short fat 120's are the ideal size for a smoker.
Hey inkjunkie,
The photo in post #80 of the tank cutout is not full width, it looks to be 3 inches or so below the center line of the tank, and is not the same size as the FB-CC opening. He is using an insluated FB which will mate to that cutout.
Take a look at the Firebox pics in post #92 and...
Put your therms where you want to know the temps. Only you can decide where that is. After some time using it and monitoring temps at other locations with a digital thermometer, you can get to know what the temps are everywhere based on the analog dials.
With door mounted therms, they are usually out of the way with the door open, so you could use longer ones that extend further into the CC.
The reason I went short is so that when the door is closed, the end of the therm will not come in contact with the meat on the grate. If they were longer...
Welcome to the forums Kelsey.
Looks like a good plan. You may need to make some adjustments for the firebox size. The one in your drawing looks a bit small. It should be 1/3 the volume of your cook chamber.
As themule69 said, run your numbers in the calculator to get an idea where to make...
That is pretty much how it is done. You just need to learn the smoker and see how much fuel it will take. Make sure to get a good bed of coals established.
Don't load it up with fuel then choke it off with the damper; that leads to bad smoke.
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