Originally Posted by N8man
I think, but I'm no physicist, that within the confines of the drum itself,
convection heat transfer is the indirect cause of effect wherein our foodstuff
cooks....Fire is hot and food is cold and a balance or transfer of temperature occurs and the result is food cooks. As with any size enclosed area there must be an adequate heat source to maintain temps....and heat said chamber...
So then, bigger is ok as long as you have a bigger fire? As long as the fire doesn't get so big that you're now grilling?
"And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter
Brinkmann Trailmaster Vertical offset
18 1/2" Weber Kettle, Brinkmann Charcoal Smoker
Bradley Pellet Smoker, cinder block smoker