So it should be good to just split it and roll with that?yes, It was made by Lang. they come that way now.
I didn't build it. I bought it from Lang, but wanted to show that flat end will workOh that's slick.
Did you use the calculations from dave?
duh - you said that SMH lolI didn't build it. I bought it from Lang,
If I do traditional, that's how I'd do it.
However, I get the "perks" of the reverse flow...
smokin peachey Some things that I know of..
- Makes heat distribution more even - think of that plate being in there turning the thing into more of a convection oven.
- supposedly the same goes for the smoke (idk how true that is)
traditional advantage over reverse - it will have more "hot spots" and you can cook different types of meat that way.
yeah I mean, on my (dont destroy me on this) oklahoma joe there's definitely a hotspot towards the firebox. But other than that, it isnt bad.I don’t understand the hotspot thing I have no problem with a hotspot in my traditional. Very even temps. The key is airflow. Keep the air moving through and that keeps even temps.
smokin peachey where'd you find the expanded metal mesh?
@daveomak or anyone else... How far into the cook chamber should the firebox be placed? Is there a calculation for that distance?
View attachment 394960
What's everyone using for an exhaust pipe? If I use 8" it looks like I'll need 47"... Not sure what kind of pipe I can use to get 8"