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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-14-2008, 08:25 PM
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#1 |
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Knows what a fatty is.
Join Date: 10-05-07
Location: Texas
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New pit build
I'm working on designing a new pit. It will be an upright 23" x25" x 44" tall. Without getting into space shuttle mathematics is there some ratio for the size of the inlet into cooking chamber, the size of exhaust as well as air intake? Thanks
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04-14-2008, 08:41 PM
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#2 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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The biggest thing I learned here (besides fire management) is air flow...as long the exhaust is LARGER then the intakes... flow friendly. Lack of airflow, air restriction/heavy smoke... bad.
Sure there are others... but thats the biggie for my set-ups. There is another brethren thread on firebox/pit design thats simplifies things very clear: http://www.bbq-brethren.com/forum/sh...nce+of+firebox PA
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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