I would be using indirect heat from the center and placing the meat on the ends. I would also be using only logs for my heat source. Starting them in my patio fire place then transfering them as needed...
and them moving the heat source as needed...
Quote:
Originally Posted by gtr
If you'd like to build a test model first I could make space in my backyard for that.
Just trying to help.  |
Quote:
Originally Posted by razrbakcrzy
thats a long ways from Arkansas for a test model...!!!;-)
|
Quote:
Originally Posted by 1FUNVET
Is LoUiSiAna close enough?  |
LoUiSiAna is closer but just a little out of my range...! but thanks for the offer both of you...
__________________
[SIZE=2][B]Jim Boston[/B][/SIZE]
[B][COLOR=black]Current Smoker[/COLOR][/B]
[COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR]
[FONT=Arial][B]Future Smoker [/B][/FONT]
[FONT=Arial]$5438.25 Total BYC Smoker!![/FONT]
[SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE]
[SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]
|
