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Unread 02-12-2013, 08:48 AM   #21
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
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Thank you!
I did see that one. It is pretty cool, but more tending than I was hoping for.
With that being said, I think it is a concept I will try with the Tuscan grill (built between the smoker and pizza oven) when we do a whole lamb or suckling pig spit style...

The concept for the smoker is to use a fire brick fire box (insulated) to generate a large thermal mass beneath the food box above.
The fire box is separated by a diffuser made also of fire brick with a gap around the edges for heat and smoke.
Ideally get the box up to temp and let the heat energy do the rest, regulating air flow to control the smoke.
Thoughts?
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