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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 09-19-2007, 09:17 AM   #1
matt
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Default Need help with firebox on smoker

I am going to change out my firebox on my smoker because i don't think the one I have is big enough. It doesn't hold heat very long and I have to add wood a lot. When i add so much wood it sems like I get too much smoke. It is made out out an air compresser tank that is about 2 feet in length and about 16 in deep.The cooker itself is about 4 feet in length and about 2 feet deep. I am thinking about putting a square firebox on and I was just wondering what size you would recomend. Also what do you recomend for a door? I am just looking for some help and suggestions and possibly some pictures if you can send them.
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Unread 09-19-2007, 04:30 PM   #2
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Hey Matt do you have some pic's to look at. the size that you mentioned would work fine in my oppinion. Do you use any charcaol at all and do you pre heat your wood before you stoke the fire.
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Unread 09-19-2007, 07:20 PM   #3
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What are you using for a fire? I usually start with charcoal and add wood for flavor and fuel but keep adding charcoal as needed. If you aren't using charcoal, give that a whirl first.

What temp are you trying to keep in the meat chamber?

A door with a variable inlet is ideal if you don't have that.
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Unread 09-19-2007, 08:57 PM   #4
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The cooking chamber on my current build is almost exact dimensions to yours, and I am planning to build a firebox smaller than the one you currenty have. I don't think your problem is with the firebox, maybe a problem with air flow? or maybe fuel? Pics would help.
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Unread 09-19-2007, 08:58 PM   #5
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I just use wood hickory, and apple. I think what my problem is that I get to many ashes built up in my smoker and it gets around my dampers then i dont get the air that i need. seems like i cant keep a good bed of coals . have to add wood alot then i get alot of smoke i think my food taste to somkey. Iam pretty new to cooking with wood,my other smoker is a gas one and Iam pretty damm good with it. any advice would be helpful.
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Unread 09-19-2007, 09:06 PM   #6
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Have you tried makink a grate that is higher off the floor of the firebox? If ash is your problem, this will probably cure it.
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Unread 09-19-2007, 09:37 PM   #7
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Quote:
Originally Posted by txschutte View Post
Have you tried makink a grate that is higher off the floor of the firebox? If ash is your problem, this will probably cure it.
I agree, get that fire off them ashes, maybe try charcoal till ya get that mastered then go to all wood, here's my basket mod, 1 fill-up is good for 5-7 hrs


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Unread 09-20-2007, 05:20 AM   #8
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ok I will try that Ithink that might be the problem.
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Unread 09-20-2007, 07:51 PM   #9
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Hey Matt try and preheat your wood before you put it in the smoker. What this does is cause the wood to start on fire and not smolder and over smoke your food. I usually would put a log or two in the fire box off to one side away from the fire to preheat. hope this helps.
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Unread 09-20-2007, 07:58 PM   #10
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its all about airflow my friend.
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Unread 09-21-2007, 02:34 PM   #11
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I have a friend with a similar smoker. I gave him some pieces of stainless steel shet metal that he bent into arcs and shoved through the door. Now he has a double walll firebox. But wood is essentially free cept for a little sweat.
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Unread 09-21-2007, 03:14 PM   #12
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I use a char-griller and layer Kingsford, lump charcoal and wood lumps of my choice at the time. I soak the wood for about 45 min, it gives off a good smoke until it dries out and then gives a good heat.
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