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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 03-31-2013, 02:24 PM   #46
NCoonis
Got Wood.
 
Join Date: 01-02-13
Location: La Mirada, CA
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Quote:
Originally Posted by ButtBurner View Post
how did that thermometer check out?

was it off?
Quote:
Originally Posted by Hook_Line_and_Sinker View Post
It actually looks fine the added intake and exhaust won't hurt. Temp prob issues are your main culprit. That and adjusting to a new rig. Keep firing her up and you will learn how she likes to dance.

One thing that has nor been addressed is grease, I hope you provided a way to drain that baby, because I can imagine that once you fill her up with a full load you will had a lot of grease to deal with.

Welcome aboard neighbor
Thanks Hook, I loves this place!!! Smoking brisket and a cigar with brew in hand on a fine Easter Sunday... can't really go wrong!!
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Unread 04-01-2013, 04:02 PM   #47
NCoonis
Got Wood.
 
Join Date: 01-02-13
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The 4" chimney stack work great, I think I am going to add a 2-1/2" black iron pipe right above the 4" one going from firebox to meat chamber just becuase I am definitely loosing a lot of heat trapped in that top 3-1/2" of space. Plus on my cook yesterday I had all valves and intake holes wide open the entire time. I got good temps, but with everything open I really had no control. I'd rather have the ability to go much hotter than I need but be able to control it with the intake valves.

Anyway, thanks for all your help guys, I posted a new thread with my finished build (well, is it really ever finished?).
http://www.bbq-brethren.com/forum/sh...54#post2431854
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barrel, custom build, drum smoker, Temperature Control, vertical smoker, vertical smoker 1st cook

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