Clone of WSM or ProQ is ready
3 sections, each size 40x40x30cm or 16"x16"x12", with 3 grills, total grilling size 768 square inches
While a 18.5" WSM is 537 square inches and 22.5" is 798 square inches.
#1, horizontal fire pot instead of vertical fire pot as WSM or ProQ.
This way I can add one more grill when total height is same.
#2, Mechanical Thermostat for Automatic Controlling
As mechanical thermostat is efffected by environmental temperature, wind, sunshine, you need to hand tune a few times.
#2, or digital programmable PID controller. With this controller the smoker will be care free for 5+ hours.
Temperature fluctuation is around 6F.
#3, there is NO smoke flue. Smoke is leaking out of smoker via gaps between two stacks.
Inside the smoker it is forced air circulation. Temperature distribution is much more even
#4, grease catch grill. You can take use of FULL area of grill when BBQ.
Just think of other BBQs, you need to place a grease pan, and food is place right above the pan.
You can not place food right above the fire. This means that you waste grilling area.
Look this two shafts rotisserie(will be upgraded to 3 shafts next week), It can hold food more secure and easier.
cold smoke generator is attached
Cold Smoke Generator used together with 3 in 1 BBQ Grill Smoker ProuMountain, simply change Fan/Thermostat Kit in ProMountain to Cold Smoke Generator.
Both have same 1" male thread adapter.Exchange is easy. Real Case Report: Beijing, March 1st. 2012 Afternoon. Temperature 8C or 46 F. Cold Smoker I-1 used together with ProMountain,
300 gram of wood pellet, smoking time 3 hours, temperature 35 to 50C, or 95F to 122F.
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