Hey Guys, new here
Question Dave, does your theory only work for reverse flow pits? I have a 250Gal offset and I can really only use the far size when I'm smoking. Unless I'm cooking a chicken then I can put it on the side closest to the fire box because the temp is so much higher.
Welcome to the best forum on the web.....
Sounds like, in order to get the Cook Chamber up to temp, you have to have the lower air inlet, on the FB, open so much, you Fire Box is screaming hot, causing the hot spot...
Have you taken the temperature of the FB or the air temp as the heat comes out of the FB ??? I think I know what you will find....
You know, when I started this project years ago, folks told me I was crazy and it wouldn't work... They still do... Some folks have to run their smokers with the FB door open... A few air inlets and that problem is solved.... Some well known pitmasters on the circuit still do... They learned how to control temps by opening the door.. Hey, if it ain't broke, don't fix it....
Well, first it's not a theory any longer... It was way back when.... Members built smokers, as we were trying to solve the 'hot spot' 'overheated FB' problem... over time, they proved the upper and lower FB intakes worked...
It will work on an offset... Same deal....
The only criteria is..... The smoker must be air tight so you are drawing air only through the FB... Tramp air kills the air flow and control....