Khanz86
Wandering around with a bag of matchlight, looking for a match.
Hi Folks,
My first ever post on this forum. Lucky to be here among a multitude of people with years of experience. I am a pitmaster in Pakistan, i run a small take away joint by the name of black tie smokehouse. You guys can check it out on facebook. I recently started having smokers built as there is absolutely nothing available in Pakistan.
I will post some pictures shortly of the smoker i built. However, seems like there is a lot of science to it, that just attaching a firebox to the cook chamber. I know a lot of the work is patented and no one wants to share their secrets. I have scavenged through many forums and have found the cook chamber to smoke stack size and all of the other stuff which is pretty standard. What i am having trouble with is the opening from the cook chamber to the firebox, the draw that it can bring, grate utilization. Ive used tuning plates but it burns everything underneath. Ive gone through many youtube videos and some of them show the firebox coming inside the smoker by a few inches with a sear plate on top.
What i am trying to understand is how do i get good draft, with consistent temperatures across the smoker, Can someone please help me out, i will be forever grateful.
My first ever post on this forum. Lucky to be here among a multitude of people with years of experience. I am a pitmaster in Pakistan, i run a small take away joint by the name of black tie smokehouse. You guys can check it out on facebook. I recently started having smokers built as there is absolutely nothing available in Pakistan.
I will post some pictures shortly of the smoker i built. However, seems like there is a lot of science to it, that just attaching a firebox to the cook chamber. I know a lot of the work is patented and no one wants to share their secrets. I have scavenged through many forums and have found the cook chamber to smoke stack size and all of the other stuff which is pretty standard. What i am having trouble with is the opening from the cook chamber to the firebox, the draw that it can bring, grate utilization. Ive used tuning plates but it burns everything underneath. Ive gone through many youtube videos and some of them show the firebox coming inside the smoker by a few inches with a sear plate on top.
What i am trying to understand is how do i get good draft, with consistent temperatures across the smoker, Can someone please help me out, i will be forever grateful.
