- Aug 5, 2016
- 28
- 18
Greetings Everyone,
I've not posted in quite a while, I'm always reading and I know my question has been asked many times, but I want to ask given my pit specifics:
Klose 20x36 with 1/2 inch steel firebox @20x20x20
Link to BBQ Pit Calculator
According to the calculator, my firebox is 212%, so essentially twice as large.
According to the calculator, I need 1.6 air intakes, I, of course, have 2, so I have a slightly oversized air intake.
I am spot on with the length of the chimney.
Firebox to cooking chamber calls for 64 square inches, my math shows mine at 70 square inches.
So apart from the twice oversized firebox, I am very close to all other aspects of calculator specifications.
I have burned a lot of wood the last few years, mainly Post Oak.
Supplier logs are standard 18 inches.
I have a splitter and a miter.
I buy a half cord at a time.
After splitting on my part, I end up with pieces that are triangles of for example 5 inches by 3 inches by 4 inches @ 18 inches long ... I like to then make them about 14 inches long.
My issue, how is it even possible to burn wood and run a long smoke at no more than 275, or dare say even no more than 250 degrees?
I'm good close to 300, but it just does not seem possible to feed a fire that I can maintain long-term when shooting to stay below 275.
I know others who do this with lump they are burning on the side, but I am not asking about that ... I am asking how to do so feeding my firebox.
I can get these splits into any size shape needed, any combination thereof.
I've not posted in quite a while, I'm always reading and I know my question has been asked many times, but I want to ask given my pit specifics:
Klose 20x36 with 1/2 inch steel firebox @20x20x20
Link to BBQ Pit Calculator
According to the calculator, my firebox is 212%, so essentially twice as large.
According to the calculator, I need 1.6 air intakes, I, of course, have 2, so I have a slightly oversized air intake.
I am spot on with the length of the chimney.
Firebox to cooking chamber calls for 64 square inches, my math shows mine at 70 square inches.
So apart from the twice oversized firebox, I am very close to all other aspects of calculator specifications.
I have burned a lot of wood the last few years, mainly Post Oak.
Supplier logs are standard 18 inches.
I have a splitter and a miter.
I buy a half cord at a time.
After splitting on my part, I end up with pieces that are triangles of for example 5 inches by 3 inches by 4 inches @ 18 inches long ... I like to then make them about 14 inches long.
My issue, how is it even possible to burn wood and run a long smoke at no more than 275, or dare say even no more than 250 degrees?
I'm good close to 300, but it just does not seem possible to feed a fire that I can maintain long-term when shooting to stay below 275.
I know others who do this with lump they are burning on the side, but I am not asking about that ... I am asking how to do so feeding my firebox.
I can get these splits into any size shape needed, any combination thereof.