rehab6
Is lookin for wood to cook with.
- Joined
- May 28, 2010
- Location
- Columbus, IN
I am getting ready to work on the inside of the pit i am making, and curious to get thoughts on what would be a good way to set it up. i am thinking of putting 3 shelves inside, about 9 inches apart, the top shelf about half the depth due to tank. the shelves are going to be removable, and i am planning on putting a rotisserie on it, with the ability to run center for whole hog, or 4 thin shelves for standard configuration. i am planning on putting in a propane burner system in the bottom of it so i can if need be convert it into a grill for cooking burgers / brauts for local fund raisers. the firebox is fed in via a 6" stove pipe from the bottom / rear of the smoker, and two - 3" vents with dampers. i am trying to decide if i should make larger vents or the two 3" would work.
any thoughts or advise on how i might make it differently, or suggestions? it has been a long time in the making and i want to make sure that it is set up properly.
any thoughts or advise on how i might make it differently, or suggestions? it has been a long time in the making and i want to make sure that it is set up properly.