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I have a question about my exhaust. I have some 3.25" pipe I intend to use and so will have multiple stacks. I'm thinking three, I can always damper down a little if needed. It's what I have on hand and I'm thinking that in terms of airflow, having my exhaust distributed from front to back will be beneficial. My question is in terms of how far down into the cook chamber to bring the pipe. I know I want it close to the level of the cook grate, but a little above, dead even, a little below? Any guidance from the pros would be very much appreciated.
Thank you! That's the whole point of sharing ideas on this site, right? I know I've picked up enough fuel for some sleepless nights on here!
Yesterday I found out that due to circumstances I won't go into. Our plans to stay home today and smoke a bird had to change. Now I've got more build time!
Question: If I can get enough done to build a fire in it tomorrow for a good seasoning, any concerns with smoking a big meal in a new smoker on Saturday?
Two turkeys, a ham and a fatty for breakfast while we wait.