- Oct 2, 2014
- 41
- 10
Hello - Sure hope I can get some ideas as I have a homemade VERY WELL INSULATED Smoker with a 28W x 25D x 55H Smoke chamber and a Firebox below that is 28 x 25 x 20H. I made a twin pipe burner with 9" of closed spaced 1/8 holes, adjustable reg and needle valve. It works well to maintain 250 in chamber and will easily go higher but I can throttle back just fine. The heat chamber is made of block and has steel top with ceramic tile sandwich and concrete board between. LOTS of mass so pipe burner lets me get it up to temp quickly (<1/2 hr). and keeps temps stable.
The issue is I want to do sausage and can not get chamber below 220 which is WAY too hot. Need 170. I have shut down the one of the two burners but it only reduces temp a few degrees. All vents are nearly closed as well. Just need to keep flame from blowing out.
Only have a 5-10 degree difference from top to bottom of chamber.
Is this a limitation of this type of smoker when using a pipe burner? Thought about moving water pan from bottom to top near side heat channel exit but not sure.
DO I need to switch to an electric element like a skillet for lower temps?
Maybe add a very small burner after to temp but need to keep smoke going.
Any Help appreciated
The issue is I want to do sausage and can not get chamber below 220 which is WAY too hot. Need 170. I have shut down the one of the two burners but it only reduces temp a few degrees. All vents are nearly closed as well. Just need to keep flame from blowing out.
Only have a 5-10 degree difference from top to bottom of chamber.
Is this a limitation of this type of smoker when using a pipe burner? Thought about moving water pan from bottom to top near side heat channel exit but not sure.
DO I need to switch to an electric element like a skillet for lower temps?
Maybe add a very small burner after to temp but need to keep smoke going.
Any Help appreciated
