Vertical Insualted Cabinet Build

[CheddarCheeseQ]

Well Verdict is in…… she’s one Bad Mamma Jamma!! I got a Pork Shoulder rollin right now, she did Chicken Leg Quarters amazing.

She does like to Hold her Temps at 250/260 even if i have the Vents closed all the way down jus a peek of airflow an Top exhaust closed down.

I probably can control it by adding water to large grease pan.
The oversized Grease Pan was a Pain in the Arse. LoL

 

[JLeonard]

Great looking first cook.

Jim

 

[CheddarCheeseQ]

Fired up The Ol Gurl an Currently in the Process of gettin her some Wheels so we can stroll her around. Just basic pipe in Pipe for the axles nothing Fancy qnd square tubing for the frame.
Brisket Turned out Delicious. Chicken i found i have a Hot spot rear corners turned out some Cajun Chicken in those spots, tri Tips Were phenomenal an cooked very Fast.

 

[CheddarCheeseQ]

Hey Folks jus Checking in. After a good amount of cooks i have came to some conclusions. Insulating it in my purpose to not have such a hot outside to touch was a fail. I insulated an used metal tubing to give my spacer but theres too much contact an when shes rolling around 225/250 the top cabinet is very hot is a couple spots. I also plan on reducing the inlets of air going into the cook chamber for there are hot spots all the way up where my 3 inlets are .

A question i have for everyone is should i run my top vent wide open? For when i have it set it seems to be building condensation an drips black drippings onto my meat only where the stack is, would also make the stack towards the back next time if this prevents that….
If i run my exhaust wide open will that just crank my temperatures, i usually dont run water on my cooks also.

This was the last cook for Daughters B-Day, some Ribs & Tri Tip for the Win.

 

[JLeonard]

Waiting to see answers as my vertical build is getting close to being finished.

Jim