View Single Post
Old 03-31-2013, 06:24 PM   #15
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

Originally Posted by Teamfour View Post
That is a great setup! I assume the long run from the smoke source to the smokehouse is to cool the smoke?
Yup but it didn't need to be that long. Truth is, I put half a chimney of brigquets in a fire basket and lit up another half chimney. Put that on top of the other briquettes, sealed it up. I attached a 5cfm blower on the input by the ball valve and let it rip.

The half drum was running about 300 or so and the smokehouse got to a max temp of 79 or 80 degrees with nice blue smoke coming out of it.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote

Thanks from: --->