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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 11-11-2013, 06:06 PM   #1
jbraveman
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Default Help with my brick smoker

I just bought a new house and it has a brick smoker out back. It looks like it hasn't been used in quite a few years. I can't figure out how to control the airflow inside. There seems to be a rusted metal wire crossing the ground running vent. The top vent doesn't seem to have any air control mechanisms. I'm a smoking novice and have only been using the egg for a few months. Any help would be appreciated. I'm also not very handy. Here are some pictures.












Inside view of the top












I'm not even sure if this is a part for the smoker.
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Unread 11-11-2013, 06:12 PM   #2
MilitantSquatter
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interesting....that's unique !!!!

maybe to control airflow, just slide that metal plate part of the way until you have the desired air you need ?
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Unread 11-11-2013, 06:16 PM   #3
jeffjenkins1
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Can't really help you but that looks like it will be awesome once cleaned up!

Jeff
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Unread 11-11-2013, 06:17 PM   #4
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light a fire in that thing and see what happens !
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Unread 11-11-2013, 06:20 PM   #5
J'ville Grill
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Quote:
Originally Posted by MilitantSquatter View Post
interesting....that's unique !!!!

maybe to control airflow, just slide that metal plate part of the way until you have the desired air you need ?
I was thinking the same. Also you wouldn't control temp by adjusting the exhaust flow.
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Unread 11-11-2013, 06:38 PM   #6
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light a decent sized fire and see where she settles in at, might be just fine with a little tlc
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Unread 11-11-2013, 06:58 PM   #7
Wneill20
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Buy looking at the background it looks like it can cold smoke fish by using the off set and hot smoke by using the pit. Fire that baby up and see what it can do.
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Unread 11-11-2013, 07:04 PM   #8
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I would clean it out and fire it up, low temp (<250*) to start then see if you can get it up to 300*-350* with a hotter fire. Might need to replace those wooden doors with some steel but if you can get 225*-325* in the cook chamber you are home free, get to cookin?
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Unread 11-11-2013, 07:04 PM   #9
boiler93
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Looks like a nice little project. Get it lit and get smoking!
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Unread 11-11-2013, 07:04 PM   #10
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Wash it up and light a fire to see how she runs. Lots of posibilities there.
Love the old school stuff!
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Unread 11-11-2013, 07:12 PM   #11
ChickenWang
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Like others have already said, I think you should fire it up. That way you can see how well it works without any adjusting.
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Unread 11-11-2013, 07:29 PM   #12
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Looks like a brick offset smoker. I bet you could do a cold smoke with that if you lit the fire at the end of the tunnel. That is probably why a wooden door never burned down. Noob here so take it for what its worth.
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Unread 11-11-2013, 07:31 PM   #13
Gettinit
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I wonder.....was there a post and a swing arm near that door. That may be the reason for the round grate with the eyelet at the end of the rod?
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Unread 11-11-2013, 07:47 PM   #14
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You have a very nice piece there.... please clean it out, light a small fire to heat it up slowly (don't want to crack anything) and please make some pics with description of positions and I'm sure we can help you out... oh and btw that round piece looks like a suspension grate.... with more info I'm sure we can help. How old is the property you purchased and when was the unit built?
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Unread 11-11-2013, 08:54 PM   #15
cowgirl
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Looks like a great little cold/hot smoker. The fire box is far enough away from the chamber to cool the smoke before it reaches your food/fish/bacon/whatever for cold and warm smoking.
Bet you could hot smoke inside the main area with no problem too.

Nice find!!
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