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So today I installed the new upper air vent and tomorrow will test the smoker and will putt 2 whole chickens on I hope I can reach 325 with ease now. Here a picture of the vent. Thanks to Gary s and Dave Omak for your help!

Thanks guys! I will install the inlet according the calculations and test the temperature. Keeping you posted! 128077

Hi Dave, thanks! Will also decrease the max temp?

Hi Gary, Thanks this is really helpfull. Is there a calculation I should use to determine the size of the air inlet?

Hello all, I've build a reverse flow smoker and I came across this thread. I saw Dave Omak mentioning the following: http://www.smokingmeatforums.com/content/type/61/id/353358/ I didn't install the upper vent in the FB see pic: Would you recommend me to install it? I also have a 15/20 degr...

Thanks for the reply! It defenitly makes sense what you are saying!128077

Anorher question I don't have an air vent over the fire in the fb. Only on the bottom. Is it preferred to have one? Will it increase the flow of the heat?

What is the best choice to go? Charcoal or bricettes? I made a pulled pork last weekend and I needed 4-5kg of charcoal (restaurant quality). Here are the rest of the build pics:

Hi Al, thanks! Yes, for chicken I want to have the temperature high in the beginning to get the skin nice and crispy. But you say 325 will do the job? I haven't done a chicken yet but if don't have change anything, next weekend we will probably have some nice chicken on the menu. 128513

Hi all, I come from the Netherlands and have build a reverse flow offset smoker. It works butt I can't get the temp higher than 350 degr farenheit. Any suggestions? Maybe increase the inlet and the chimney? Here are some pics of the smoker:

Oh haha! Well it isn't paradise here. Lots of rain here 128514

Isn't that nice, even in the Netherlands we are loving tasty meat 128077. Thanks for the suggestions about how to search the forum! Thanks mate!

Hi all, I'm new to smoking meat and tried it for my first time last weekend! Made a pulled pork and it was pretty good for a first time. Well, I hope y'all can help me with getting better in the craft!