Why not high temp - Page 2

bigabyte · 06-29-2011, 11:47 AM

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?

That might be too big. Don't forget the stack pipe.

highestgrade · 06-29-2011, 11:47 AM

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 · 06-29-2011, 11:54 AM

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/sh...ad.php?t=60284

highestgrade · 06-29-2011, 12:02 PM

Now I can see the gray temp from outside!!! Fire up to temp...I just spritz with apple juice & evoo

rob_stang2000 · 06-29-2011, 12:37 PM

wow how tall is that thing?

NRA4Life · 06-29-2011, 12:48 PM

I'm almost afraid to ask...but I will...since I see nice blue paint on the top barrel and the oily residue on the bottom barrel, did you burn those things out really good before using them? You know, to get that extra carcinogenic material out that flavors the meat real nice, the solvents and other oily residue that is usually in a barrel.

highestgrade · 06-29-2011, 12:57 PM

THEY WERE ALCOHOL BARRELS......from the rum faktory....isopropyl

BBQ Bandit · 06-29-2011, 01:00 PM

Back a few years... built a DBS with a few additional mods.

Before that... in the beginning of the build... figured I would use the stock 2" thread opening (positioned at the 6:00 position) as a trial intake opening.

From the first build thread: http://www.bbq-brethren.com/forum/sh...ht=ugly&page=2
Was only using the lower barrel as a test burn... without the upper barrel installed.

With both stovepipe baffles open... plenty of air and temp.
However... when I close both of them closed... one side would reverse direction (in flow) needing to draw additional air thru the stovepipe...that the 2" opening could not maintain.

Agree with the other posters... you need a bigger intake opening and improved exhaust flow.

colonel00 · 06-29-2011, 01:01 PM

Cook · 06-30-2011, 07:30 AM

The lady is in Miami waiting on her connecting flight to Piarco. Sure wish I was with her so we could get together. I'd love to be there and help you work out a few of these details with your smoker. Heck we might would have even built you another one to add to your arsenal also! LOL

She and I were talking about your smoking and she was trying to convince me that she could give you some pointers as well...but I think that was the thoughts of the two week fast going on in her mother's house talking (she'd love to have some bbq during that time!). LOL

Best of luck.

Cook · 06-30-2011, 07:34 AM

Funny thing. This morning just before 5am we're about to check in at the airport in Charleston when the lady behind the AA counter spoke and said good morning. The accent was unmistakable...she was a Trini. LOL Small world.

She said to bring her back some ketchup. LOL That's all she requested. And in true Trini form, I'm sure she'll get a couple of bottles on the return trip.

06-29-2011, 11:47 AM	#16
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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? That might be too big. Don't forget the stack pipe. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-29-2011, 11:54 AM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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/sh...ad.php?t=60284 __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-29-2011, 12:48 PM	#21
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	I'm almost afraid to ask...but I will...since I see nice blue paint on the top barrel and the oily residue on the bottom barrel, did you burn those things out really good before using them? You know, to get that extra carcinogenic material out that flavors the meat real nice, the solvents and other oily residue that is usually in a barrel. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

06-29-2011, 01:00 PM	#23
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Back a few years... built a DBS with a few additional mods. Before that... in the beginning of the build... figured I would use the stock 2" thread opening (positioned at the 6:00 position) as a trial intake opening. From the first build thread: http://www.bbq-brethren.com/forum/sh...ht=ugly&page=2 Was only using the lower barrel as a test burn... without the upper barrel installed. With both stovepipe baffles open... plenty of air and temp. However... when I close both of them closed... one side would reverse direction (in flow) needing to draw additional air thru the stovepipe...that the 2" opening could not maintain. Agree with the other posters... you need a bigger intake opening and improved exhaust flow. __________________ 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

06-29-2011, 01:01 PM	#24
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	__________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

06-29-2011, 11:47 AM	#17
highestgrade Knows what a fatty is. Join Date: 04-12-11 Location: Trinidad & Tobago	ok i cut the hole.....i have meat on the grill so i can't do much now.....but my temp are going up!!!!

06-29-2011, 12:37 PM	#20
rob_stang2000 Got Wood. Join Date: 06-29-10 Location: Marine Il.	wow how tall is that thing?

06-29-2011, 12:57 PM	#22
highestgrade Knows what a fatty is. Join Date: 04-12-11 Location: Trinidad & Tobago	THEY WERE ALCOHOL BARRELS......from the rum faktory....isopropyl

06-30-2011, 07:30 AM	#25
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	The lady is in Miami waiting on her connecting flight to Piarco. Sure wish I was with her so we could get together. I'd love to be there and help you work out a few of these details with your smoker. Heck we might would have even built you another one to add to your arsenal also! LOL She and I were talking about your smoking and she was trying to convince me that she could give you some pointers as well...but I think that was the thoughts of the two week fast going on in her mother's house talking (she'd love to have some bbq during that time!). LOL Best of luck.

06-30-2011, 07:34 AM	#26
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Funny thing. This morning just before 5am we're about to check in at the airport in Charleston when the lady behind the AA counter spoke and said good morning. The accent was unmistakable...she was a Trini. LOL Small world. She said to bring her back some ketchup. LOL That's all she requested. And in true Trini form, I'm sure she'll get a couple of bottles on the return trip.

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