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holy megapixels, we got rassed once by a landowner who was having a jeep jamboree because his dog didn't come home for the three days we were down there smoking and wheelin, he must have had five lbs of scraps, fat and chicken skins LOL
a 250 gallon tank weighs 700 lbs on average, figure maybe another couple hundred in the firebox and grates and such, depending on the pop up they usually run 1500 to 4000 lbs total so you should be fine even if it was a smaller popup.
I did not have a dampner plate in mine, I was used to a classic ok joes just being open so that is what I wanted. After seeing several horizons and custom tuning plated offsets I decided it might be nice to have a more even temperature across the smoker, since my pit gets moved in and out of...
horizon puts them in the higher end pits, with a handle so you can slide it in and out, I may end up adding the handle later if I feel a need, the only reason I can think of is to crisp chicken but I think just a big fire and full intake will do that with the plate in place, only time will tell...
the old story about the blind sow finding a nut every now and then finally worked out for me, amazingly it worked great the first time out, took a little more to get to heat but not much if any extra to maintain, with a normal fire I was less than 5 degrees end to end, two chucks and bacon...
when talking at the bar one night I mentioned to a kid from the neighborhood I grew up in (he is now 30 lol) that I was giong to mod my smoker with a baffle and some tuning plates or a convection plate, I told him I would rather go convection plate so its one piece etc, he said well figure out...
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