Wild west tradition

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Original poster
Jul 3, 2011
Enyone got any suggestions on any mods.  This is what I have to work with, no complaints just looking to improve.
A pic of it opened up would help.

In general, I would extend the chimney down to grate level with some aluminum dryer ducting. Get a couple of wired probes, that therm is useless placed that high above the grate.  Make sure you have a good coal basket in the firebox.  After that, monitor temps from right to left at meat level on the grate.  From there you should just have minor tinkering left to do.

Good luck and good smoking.
Results from this morning.  Just a little dry, went 12 hours with two 8lb briskets.
I would definitely recommend a coal basket to keep the ash from choking off your coals and for better heat control.

Brisket looks good, but you said a bit dry.  What internal temp did you take it to?

Good luck and good smoking.
Yeah I need a basket for coals and I will try to lower vent stack.  Sure could use baffle plate.  Took the brisket up to 195.
I would get the other issues resolved with therms at the right and left of the pit before messing with a baffle.  I found on my unit that careful placement of my drip pans can provide a baffle effect.

Good luck and good smoking.
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