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  1. kevin james

    Air Flow Question

    Can anyone tell me if this throat is sufficient? Here is a picture of it and dimensions are 15.093" wide x 7.458" tall for a 24 x48 cook chamber made of 3/8" steel.
  2. kevin james

    Looking for some Help: Offset Fie Management Problem

    I'll give that a try. I guess I would probably need to use briquets as my starting coals, while I usually use lump. Lump will probably fall through the grate. No big deal though.
  3. kevin james

    Air Flow Question

    Another somewhat related question for you guys. How do you measure the area for the throat? I ask because I am looking at another smoker, a traditional flow offset and want to make sure everything is sufficient, with no restrictions. This is not to replace my current smoker which I still want to...
  4. kevin james

    Looking for some Help: Offset Fie Management Problem

    Another somewhat related question for you guys. How do you measure the area for the throat? I ask because I am looking at another smoker, a traditional flow offset and want to make sure everything is sufficient, with no restrictions. This is not to replace my current smoker which I still want to...
  5. kevin james

    Looking for some Help: Offset Fie Management Problem

    1. Wind doesn't appear to be blowing directly in to the fire box. While I can't really turn the smoker, I have tried closing the door dampers all the way down and cracking the entire fire box door open to change the direction from which air enters the fire box. It made no difference. 2. There...
  6. kevin james

    First Time Making Sausage, Got Some Questions

    Thanks guys! I greatly appreciate all the help from everyone. I'll be honest, I was a little intimidated about this whole thing at first, but now that I have my first batch in the books I see it's not bad at all and I'm feeling pretty confident. And with some practice things will only get better!
  7. kevin james

    First Time Making Sausage, Got Some Questions

    Made my first attempt at sausage this weekend! I got my tubed casings, and went and picked up the meat lugs at Bass Pro Shop on Friday. Unfortunately the forecast was heavy rain all weekend through this Thursday so I wasn't going to smoke anything, and decided based on that that I didn't want to...
  8. kevin james

    First Time Making Sausage, Got Some Questions

    I'm Italian, so yes, eventually I do plan on making Italian sausage. I may make some breakfast sausage at some point, I guess there is no limit to what I might eventually get into, but to start, I am really focusing on BBQ style, and more specifically Texas BBQ style sausage. In response to...
  9. kevin james

    Air Flow Question

    He has told me several times he has never had any complaints from anyone else, I am the only one. I do know of one other person that reached out to me over a year ago who ended up buying the same smoker, and I have sent a message to him to see if he would be available for a quick chat to see if...
  10. kevin james

    Air Flow Question

    Ok, thanks. I guess I have a lot of thinking and soul searching to do. The builder is willing to cut the hood off, but I don't think there is anything that can be done about the entrance from the fire box to the cook chamber, and I don't know about enlarging the opening from the reverse flow...
  11. kevin james

    First Time Making Sausage, Got Some Questions

    A couple more questions for you guys. I found the Insta Cure #1 5 lb. jar for $16.25 at The Sausage Maker and will be getting that. I also looked at casings, but there are so many options just for natural hog casings, different sizes, tubed vs. not tubed I'm honestly not sure what to get and...
  12. kevin james

    Air Flow Question

    Thanks. To be clear though, I think you may have misunderstood a few things. Smaller splits did not make the smoker run at a higher temp. Using only one chimney of lump to start and feeding thinner splits more often resulted in a smaller, slower fire, which fixed the soot on the food and grey...
  13. kevin james

    Air Flow Question

    The funny thing is that regardless of the temperature, it appeared to be running clean, as there was only clear heat coming from the stack 98% of the time, with only the thinnest of smoke the other 2% of the time. But it clearly wasn't burning as clean as I thought it was. As I said in my...
  14. kevin james

    Air Flow Question

    Thanks guys. I really appreciate all your help. Also, regarding stack location, the bottom of the opening to the stack is an inch or less from grate level, which I would think is close enough. Regarding the dimensions you asked for: The cook Chamber is 24"x48". The Firebox internally is 20.5"...
  15. kevin james

    Air Flow Question

    I did take a look at the reverse flow tutorial, and honestly, I was lost. I did not see an actual "calculator" like Feldon's where you input the info and it tells you what yours is and what it should be. I'm not great at this type of stuff if it requires a lot of manual calculations etc. (which...
  16. kevin james

    Air Flow Question

    The stack is 6" Wide. I also measured the opening of the hood inside the chamber, which is 2" deep but 9" long. Requested pictures: Picture of the whole smoker for scale reference:
  17. kevin james

    Air Flow Question

    Ok, so this isn't really about a smoker build, but more so about a mod trying to fix a couple issues with an existing reverse flow offset smoker. If this is not the right area I apologize and please feel free to move where most appropriate. I have a 24x48 reverse flow smoker that I was very...
  18. kevin james

    First Time Making Sausage, Got Some Questions

    Definitely helpful, thanks so much! I have a good vac sealer so good to go there. I have the VacMaster Pro 360 which I bought a little over a year ago or year and a half... something like that. It's been great so far!
  19. kevin james

    First Time Making Sausage, Got Some Questions

    Thanks for the input guys! I'll skip Amazon and look at the companies you guys mentioned. Much appreciated!
  20. kevin james

    First Time Making Sausage, Got Some Questions

    Yes, that is the plan. I've watched a few Youtube videos on sausage making from Chud's BBQ and Smokin Joe's Pit BBQ and all of their videos show them cold smoking the sausage first at somewhere around 150, then cooled in an ice bath, vac sealed and stored until ready to eat, at which point they...
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