hi...I finished my fridge build this past spring...being smoking and bbqing up a storm since....but fridge is still work in progress. for fire I just use tin pan and put lump and wood chips on the bottom of the interior of the fridge. Sometimes put a heat sink about the coals, etc.
I installed a 1 3/4 inch ball valve for my exhaust at the top back( we designed this way on our walk in smokers)
the door had no fireplace seal for most of the summer...so I smoked with a 3/4 inch gap around the door...which certainly helped with fresh air and exhaust.
I now have the fireplace gasket in place...but it just seals...but slight gap...maybe couple mils in places.
I smoked a turkey today for 5 and half hours and when I latched the door shut it held steady rock on for over 4hrs right at 290 to 300. It has being reinsulated with roxul...2" so I know it can hold temp.
I know some fresh air is getting in around the door past the gasket and there is smoke coming out of the ball valve at the back.
Food has tasted great...no overbearing smoke taste.
Should I put a 1" intake hole to adjust it the front low down?
how have you guys done exhaust and intake.
I installed a 1 3/4 inch ball valve for my exhaust at the top back( we designed this way on our walk in smokers)
the door had no fireplace seal for most of the summer...so I smoked with a 3/4 inch gap around the door...which certainly helped with fresh air and exhaust.
I now have the fireplace gasket in place...but it just seals...but slight gap...maybe couple mils in places.
I smoked a turkey today for 5 and half hours and when I latched the door shut it held steady rock on for over 4hrs right at 290 to 300. It has being reinsulated with roxul...2" so I know it can hold temp.
I know some fresh air is getting in around the door past the gasket and there is smoke coming out of the ball valve at the back.
Food has tasted great...no overbearing smoke taste.
Should I put a 1" intake hole to adjust it the front low down?
how have you guys done exhaust and intake.
