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FIREBOX too big? How would I modify it?
I did a fourteen hour cook using a reverse flow smoker and noticed I was going through a lot of wood to maintain a temperature of 250F. When the temperature would settle at 250F most of the wood had burned down too much. I added pre-lit charcoal from a charcoal chimney and threw in slivers of... -
WHOLE BRISKET
I cooked two briskest on a reverse flow smoker. One was a whole "packer" (point and flat) brisket and the other was just the flat. When I pulled off the meat at what I thought was 205F they seemed fine. Texture seemed great. The flat was perfect but for some reason after resting the whole... -
BBQ is an Art and Science
I am from southside of Indianapolis and started a barbecue habit with a concrete block smoker assembled without mortar in my back yard. It is absolute basic "old school" backyard barbecue, but the results were terrific once I mastered it. I tried cooking a 100+lb whole hog one weekend just to... -
REVERSE FLOW SMOKER
The device I purchased has no damper or baffle plates. Instead it has an artful 6-5/8" steel pipe (horizontal chimney) for the smoke and heat coming out of the firebox. Without any kind of modification the device produces very hot fast moving smoke and uneven heat. I have used firebricks to...- scott m
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- Forum: Reverse Flow
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