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My firebox pieces for my little smoker was around $200, but was having them cut it, and they made quite a few really nice cuts for me for the intake vents, vent covers, and some misc bits of bar stock and whatnot...
I also learned that steel is expensive in Canada now due to no Canadian owned...
I still have a few tweaks to make but have been busy with other things the past few weeks... hoping to get my CC door gasket, tack in a heat shield in the firebox and make a chimney cap for when it's not in use. Might trim my chimney a bit more inside the CC too but will wait and see how the...
The next tweaks I may make at the same time. (I typically like to change one variable at a time but am getting antsy). Sealing the CC door and adding a heat shield/baffle to the firebox.
Sealing the leaks will improve draw and I think the heat shield will help direct heat into the cc. Might...
Halfway through another test cook and cutting the chimney off has had a positive effect. It is running more efficiently, I'm able to shut the bottom vents about halfway and it's using half as much fuel as last time. Next thing I try will certainly be sealing up the CC door and any air leaks...
Those are the old calculations from when I thought I was getting a bigger tank. With the smaller compressor tank 4" wound up too short iirc.
And if need be, I could cut a bigger hole easier than closing it up for a smaller one... Heh
It's 2.5" ID pipe and I think 32" above the cc. Checked out with the calculator. I'm going to run it tomorrow for some fatties or ribs (or both... Heh)
Well I hacked off the end of my chimney at an angle. Did my best with the grinder. The picture doesn't really show how angled it is, it doesn't look very angled in the pic.
Can you actually get the RF hot enough for grilling?
Let me rephrase, should an RF be able to be made hot enough for grilling? Or not always/it depends on goals, etc...
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