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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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Old 01-29-2008, 07:26 PM   #1
Mark A Kenney
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Home made smoker, 300 gal fuel tank. What can I do to help even the temp from one end to the other?
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Old 01-29-2008, 07:33 PM   #2
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Quote:
Originally Posted by Mark A Kenney View Post
Home made smoker, 300 gal fuel tank. What can I do to help even the temp from one end to the other?
Show ua a pic.
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Old 01-29-2008, 07:46 PM   #3
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Welcome!! You could build a reverse flow.
http://www.bbq-brethren.com/forum/sh...t=Reverse+Flow

http://www.bbq-brethren.com/forum/sh...t=Reverse+Flow
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Old 01-29-2008, 07:57 PM   #4
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Mark... I'm going to move this to Q-Talk. If you can post pictures of the cooker and more info I'm sure you'll get plenty of advice.

Guys... Mark introduced himself a few days back...

http://www.bbq-brethren.com/forum/sh...ad.php?t=36665
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Old 01-31-2008, 04:37 PM   #5
Mark A Kenney
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I will get a picture soon. Thank You
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Old 01-31-2008, 04:48 PM   #6
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I'm a fan of tuning plates. Simple and less expensive than a reverse flow.
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Old 01-31-2008, 07:43 PM   #7
jestridge
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Maybe a firebox in the middle on back side of cooking chamber
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Old 01-31-2008, 10:43 PM   #8
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I would go reverse flow, we modified mine back in may, i love it... less fuel consumption and even heat across the pit. easier clean up. here are some pics of the workup and final product. its also in my avatar.
i redid mine after seeing ChromeSporty's rebuild
http://www.bbq-brethren.com/forum/sh...t=reverse+flow
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Old 02-01-2008, 08:13 AM   #9
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Without seeing it I can already tel you from experience that you will have to put tuning plates in your pit. Reverse flow won't allow you to adjust the temps to a even level.
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Old 02-01-2008, 09:21 AM   #10
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Personally, I like having different temps in my smoker. It allows me to smoke different meats at different temps at the same time.
Butts and Briskets on the hot end, Ribs, Salmon and Chicken on the cooler end.
Lets me shift meat around to the temp I need at that particular time in the smoke.
But, then on the other hand, I don't know Jack Didiley about BBQ.
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Old 02-01-2008, 05:52 PM   #11
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I kinda like different temp. also
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