S
slat
Guest
A little background first.
I use expanded metal as a grate. I have a baffle nearest the opening to the chamber and one near the damper, bent to go above the air inlet. I do this to get all the air to flow through the fire. The only other mod I have made is the baffle for the inside of the chamber to direct the heat across the bottom.
When I make a fire I start by placing a layer or briquettes (sp) 7 wide by 7 long. Across rows 2 & 3 and 5 & 6 I place a piece of hickory that is roughly a 3 inch square by width of 7 briquettes. Rows 1, 4 and 7 are built up to the same height as the wood give or take. I then dump about a 1/2 to 3/4 chimney (sp) of briquettes in front of all this to get it going.
Here in lies the problem, once all this gets going it gets way up in temp if I leave the damper and flue wide open. I have to close the damper and close the flue 2/3 to 1/2 way to maintain 225 to 250 degrees, (It will hold this temp for about 2.5 to 3 hours,) but I usually end up getting just a little bit of soot in the smoke which of course gets on the meat. Am I just using to much fuel? Should I not do the build up on rows 1, 4 and 7? I'm open to suggestions. Look forward to some help and hopefully some answers.
Slat
I use expanded metal as a grate. I have a baffle nearest the opening to the chamber and one near the damper, bent to go above the air inlet. I do this to get all the air to flow through the fire. The only other mod I have made is the baffle for the inside of the chamber to direct the heat across the bottom.
When I make a fire I start by placing a layer or briquettes (sp) 7 wide by 7 long. Across rows 2 & 3 and 5 & 6 I place a piece of hickory that is roughly a 3 inch square by width of 7 briquettes. Rows 1, 4 and 7 are built up to the same height as the wood give or take. I then dump about a 1/2 to 3/4 chimney (sp) of briquettes in front of all this to get it going.
Here in lies the problem, once all this gets going it gets way up in temp if I leave the damper and flue wide open. I have to close the damper and close the flue 2/3 to 1/2 way to maintain 225 to 250 degrees, (It will hold this temp for about 2.5 to 3 hours,) but I usually end up getting just a little bit of soot in the smoke which of course gets on the meat. Am I just using to much fuel? Should I not do the build up on rows 1, 4 and 7? I'm open to suggestions. Look forward to some help and hopefully some answers.
Slat