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I know this is an old thread but it might help someone else. The problem with this design is the placement of the stack. A reverse flow stack should be placed at the top of your CC. An offset smoker the FB CC opening should be at or just above grate level and the opening should be facing up not...

I just changed the time up on them. Sometimes I will cook 3-1-1 and sometimes I cook 2-2-1. Just depends on how they look after the first 2 hours of the cook.

Prayers going out for quick recovery and calming peaceful prayers going out to the family.

2 - 500 gallon smokers custom built myself and a 150 gallon custom built myself for times I don't need a big smoker.

Wow! A thread goes dead that quick?

what i have gotten so far from researching it is you dont want to have your fire inside the room. they it will cause the meat to turn black and hard. i will keep researching and see what i can find. Is there any place you can make like a fire in like a 55 gallon wood stove and run the pipe into...

I know this is an old comment but if nothing newwas never tried we all would still be smoking meats in the old smoke houses. i am sure when someone was designing the brick smoker where the fire was built outside the pit on the ground or in a pit they was told it wasnt going to work so why build...

i have been working on this same design for about a year. Not building but working on figuring it out and trying to make sure it is going to work and how to make it work without it getting too hot. This is a very efficent smoker design if you know how to use it and how it works.

Actually if you look at the drawing there is a difusser plate in the CC. if you put a stack at each end the smoke will come out from under the difusser plate and right out the stacks, it would never reack the food. Building the smoker in the drawing as it is drawn out is the best way to build...