- Joined Mar 2, 2016
Hi Al, thanks!That's a great looking smoker!
Why would you want to go higher than 350?
Most smoking is done in the 225-250 range, unless it's chicken, then 325 is plenty.
Really cool. I'm jealous of your skills! Most people here prefer the natural lump charcoal. Looking forward to see how your first smoke goes!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:
Thanks for the reply! It defenitly makes sense what you are saying![emoji]128077[/emoji]I hope somebody with more knowledge than me jumps in, but going off everything I've seen I've never seen one on top of the firebox. From what I understand its best at bottom to allow oxygen to flow to fire and enable the drafting effect. Heat/smoke drifts up and out directed to where your meat is and channeled to the damper where it escapes. I think if you had one on top of the firebox the drafting would stop and smoke/heat would just leave without going into the cooking chamber. :biggrin: Well, that's my somewhat educated guess!