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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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11-17-2013, 05:16 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Love it!
Could i suggest one thing?
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-17-2013, 05:52 PM | #3 |
On the road to being a farker
Join Date: 11-09-13
Location: Fernley, Nevada
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sure
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11-17-2013, 06:04 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Talk with Bludawg...he's better at the math then i am (gives me a headache) but i'd add more exhaust to the lid. The elbows cut down on the flow is what they say and i believe they're right.
You have three 1" right now?
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-17-2013, 06:12 PM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice rig.
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11-17-2013, 06:46 PM | #6 |
On the road to being a farker
Join Date: 11-09-13
Location: Fernley, Nevada
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actually its hard to see. ive shown a kinda progression. in pic 2 you can make out a 2" white stack with a foil cap. I started with the 3-3/4 vents but quickly realized it wasnt enough. so i added the 2" vent as advised from guys on this forum. the lighting makes it hard to see. I left the elbows on there. I might actually add 5 more 3/4 vents and cap the vent to see if theres any noticable difference. The 2" stack made a world of difference as did using quality lump fuel and the makeshift heatshield I made out of perforated aluminum pans. I dunno which improved the build the most but the thing holds them temps alot better now.
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11-17-2013, 07:45 PM | #7 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Oh ok...yea i couldn't make out the white stack. Yes i think the increased stack made the most difference for you both in quality and temp.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-17-2013, 08:01 PM | #8 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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: ........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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