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I'm loading my DBS with hardwood coal but I can't get my temps up
Cliff H.
is Blowin Smoke!
Got a pic ?
Make sure you have enough airflow - always leave exhaust all the way open no matter what and the more open the intake, the higher the heat (the amt. of wood is important as well). I haven't cooked on a dbs, so I can't really get any more specific than that. Good luck! Make sure the wood is properly seasoned and dry.
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I got a 2 inch hole in the top barrel wide open & a 2 inch hole in the firebox open as well other than that i can leave the firebox door open
try it. try opening it different amounts as well.
bigabyte
somebody shut me the fark up.
What kind of charcoal are you using? Is it possible it got wet? How much did you light? As much info as you can give might help shed some light on it.
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NRA4Life
is Blowin Smoke!
You need more than 2 inches of exhaust. You aren't getting enough draft to make the fire burn efficiently or hot. Probably 6" will do it. You need more air in too, probably two 2 inch ball valves will do the trick. Also, Vogelzang makes a double barrel stove kit complete with the cast iron door and connectors.
bigabyte
somebody shut me the fark up.
Also, is the exhaust that hole in the bottom of the top barrel there? If so, that isn't making for an efficient flow of gases either.
Cliff H.
is Blowin Smoke!
I wouldn't mind having a db smoker.
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should i cut a bigger hole at the top of the barrel?
bigabyte
somebody shut me the fark up.
Yes. What is going to happen is the hot gases are going to build up in the top of the top barrel and simply overflow down and out, preventing their efficient escape. This will result in a lot of buildup inside the cooker and on your meat that you don't want. Also, you will get better airflow by giving the air and efficient path to flow. 2 inches is smaller than any exhaust I've seen on a barrel sized cooker, go for around 3-1/2 inches. Also, make an exhaust pipe. This actually helps draw the air up than simply having a hole in the top by giving the hot air a path upwards and creating a flow that helps draw air out of the cooker. Make it about a foot or so. There are some very experienced pit builders that could probably give you better and more precise measurements, I'm just basing mine from seeing thousands of cookers and knowing what they usually look like.
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El Ropo
Quintessential Chatty Farker
I'm not sure that design is gonna ever work well for you. Could of built 2 UDSs.
bigabyte
somebody shut me the fark up.
Yikes! I think you have created a monster! Get some plate and seal both of those up. Make sure the new hole is on the top of the top barrel, not just near it. Also...that new hole is like what, 6 inches at least?:shock: That might be too big. Don't forget the stack pipe.
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ok i cut the hole.....i have meat on the grill so i can't do much now.....but my temp are going up!!!!
bigabyte
somebody shut me the fark up.
Nice! Here's a thread about a DB smoker like that. Might have some useful info for you. Some of the posts make it sound like the exhaust does not have to be at the very top like I was suggesting.
http://www.bbq-brethren.com/forum/showthread.php?t=60284
http://www.bbq-brethren.com/forum/showthread.php?t=60284
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rob_stang2000
Is lookin for wood to cook with.
wow how tall is that thing?
