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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2013, 09:40 AM   #31
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If you mean the smoke box has a hinged door, you could seal that up.

I would not weld up the firebox door, thats how I empty the ashes.

I would try blocking off the upper part of the firebox opening with something temporary like a cut foil pan to see if that helps. it might choke off your air flow

I think that opening is way too high, I dont know how well it works like that

Of course if you could cut the firebox off and lower it that would be good, but i would experiement with blocking part of it off first
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Unread 10-23-2013, 09:42 AM   #32
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Compared to other smokers I've looked at that hole is huge! I'll get some measurements tonight.
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Unread 10-23-2013, 08:08 PM   #33
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Tuning plates would be great, but since its your first smoker that's a lot of work. Start with just a heat deflector where the heat enters the smoking chamber. It can be as simple as a throw away tin pan cut up just to keep the fire end from getting to hot. I hope that makes sense, I had pretty much the exact smoker as my first smoker years ago and that helped me a lot.
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Unread 10-25-2013, 06:22 AM   #34
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I've been so busy getting ready for duck season (opens 10/26) I haven't messed with the smoker yet. Tonight though we are going to fire it up untouched and do some grate temp measurements.
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Unread 10-27-2013, 01:55 PM   #35
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Well killed a quick couple limits of ducks and decided to play with the smoker. First off I've relized this Might be a bigger project than first thought. None of the doors are square. Needs a bit more tlc also. Here's some pictures of the ends and the HUGE chamber hole.



I fired it up today with 1 full chimney of briquettes. With three evenly spaced thermometers I'm at starting closes to fire box 400f, 275f, 300f, that's with the smoke stack 1/2 open and the fire vent closed. Since I fired it I'm gonna give a run with my first fatty right now. Updates soon!
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Unread 10-27-2013, 03:47 PM   #36
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Well I've got it leveled off and cooking decent seems to use a lot of fuel. Once I let the first round come down to 350-245-250 I'm burning about 24 briquettes an hour. I've been stoking 12 every 30 minuets. that's keeping the burn pretty even.
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Unread 10-27-2013, 05:59 PM   #37
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And finished! Family loved it.
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Unread 10-27-2013, 09:47 PM   #38
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Food Looks Good.
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Unread 10-27-2013, 09:53 PM   #39
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Weld that flap under smoke stack shut, put a latch on other one ( it for ash clean out) plate off top half of that opening from firebox. Running it with exhaust 3/4-full open, get a bed of hot charcoal coals then add a split log (1/4 log) every 45 minutes - 1 hr . Wood Burns Hotter than Charcoal. this can be a decent smoker with minor work.

Check out tuning plates on YouTube - several styles to try
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Unread 10-27-2013, 11:09 PM   #40
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Actually I'd Plate top 1/4 and bottom 1/4 and use middle 1/2 of hole between FB And Cook Chamber.
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Unread 10-28-2013, 08:04 AM   #41
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I plan to fire the welder up before saturday. I have my self thinking about reverse flow now. Sure looks cool....
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Unread 10-28-2013, 08:36 AM   #42
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Quote:
Originally Posted by jshull View Post
I plan to fire the welder up before saturday. I have my self thinking about reverse flow now. Sure looks cool....
I think that works better on the larger smokers? Tuning plates for yours.
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Unread 10-28-2013, 09:10 AM   #43
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I see, Maybe I will keep it simple. The Q turned out pretty good anyway. It's just a fuel hawg! I went through almost 20#'s of fuel for 4 hours.
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Unread 10-29-2013, 08:16 AM   #44
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Link to BBQ Pit Calculator

This is my plan as of now.
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Unread 10-29-2013, 10:05 AM   #45
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Burning log splits will use less fuel than straight charcoal.
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