Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well, for those that might be curious about this... I ordered the 5/8 inch tadpole gasket. It seals really well, however the gasket seems to be just a bit thicker and I have to close the door pretty hard to get the latch to catch right. Hoping over time the compression will allow it to close a...
I accidentally posted this in the smoker build forum but wanted it in here as well.
Hey everyone. I've been slowly working on a 1950s GM Fridgidaire build and am needing a door gasket. Measuring the gap between door and cabinet, I get 5/8 inch. I'm wanting to use a tadpole style gasket...
Hey everyone. I've been slowly working on a 1950s GM Fridgidaire build and am needing a door gasket. Measuring the gap between door and cabinet, I get 5/8 inch. I'm wanting to use a tadpole style gasket. Any idea if I can go with a 5/8 inch wide bulb or should I go wider?
It did slowly start to even out again on Friday's cook which was a tri tip and 2 large sausage links but it wasn't until the tri tip was at its finished temperature. Its only the stack side that the temperature drops on though and not both sides. It will be even, I put something on, firebox...
Hey everyone. Ive been having an interesting issue with my pit lately. I can light the pit and get it up to temp evenly from side to side (within 5 degrees) and it will stay that way until i put meat on. Once i put the meat on the stack side will drop 50 - 75 degrees from the firebox side. Even...
This may sound odd and may not be correct but I am wondering if the pit builds up back pressure and is not allowing an adequate draft through the 4 inch stack. I made some tuning plates to help even it out across the pit and did another cook on thanksgiving. Cook went well but I felt like it...
Thanks Ranjer. Thats kind of how i have been running it. Just let it go at the temperature it seems most efficient. So far the food has turned out fine. The cheap brisket i had didnt seem to mind the higher temperature.
Wade, i have been starting a chimney or 2 of briquettes to get the pit...
Im just using a maveric et732 right now for my thermo. I typically place it near the stack end about where the point of a brisket will be.
Ambient temp was probably low 80s the last time i cooked. Ill keep playing with it. I have a lot of live oak that i can experiment with but i dont usually...
The opening should be between 73 and 74 square inches if im remembering correctly. We used one of the calculators found on the forum for a lot of the build
It could be inexperience as well since im coming from a brinkman tmle. SO far the pit is great. Just wodering what to do about the temp issues i seem to have