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Ya I don't sell many of those..lol..It's all because of the price from the supplier..Not really trying to hunt down a different supplier for those either, more or less they come from my therm supplier and that is their suggested msrp...So I second the high price comment but figure I would put it...
I understand your questioning, I to questioned it...This is a similar design as what other vertical builders build. I have also spoke with a couple different "engineers" to see what they thought. Their conclusion was that the volume of smoke and exhaust coming from the side channels will push...
Ok a little update...Me and the boy worked on the smoker this evening...It's now 1 am so we called it a night got a little more done then what the pics show...But things just seem to keep stopping me from finishing :noidea: any ways we buttoned up the top door and have the bttm door and smoke...
Even heat and smoke flow or the direction of it...A cheap charbroil for instants the smoke sorta goes diagonal across the grate and right out the smoke stack.....Now a reverse flow has a plate where the smoke must first go to the other side of the cooking chamber and then completely across all...
You could also look at getting your home kitchen certified for catering use...Or in some states you can....You might have to finagle a 3 sink system but that is easly done. Worth looking in to. What state are you in ?
Myron Mixon cooks his briskets at high heat....it seems to work for him.
One thing I would really look at my briskets I am buying...make sure there is some good marbling in it.
A couple quick pics...We actually got farther then this today but these are all the pics I got.(plus some burnt ends in the MES)...in these you see the high temp insulation going in and the skin getting a good fit...All that is left is the back skin, smoke stack and front doors. Everything...
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