I NEED HELP!!!!

allsmokenofire · Posted: Jan 26 2006 Post subject:

Looks like you've got a fine start there, just a few tweaks and I think you'll be much happier w/ it. A few thoughts:

You will get better airflow at the intake w/ the vent on the side as opposed to underneath.

It may have been missing from the pics, but I didn't see a grate in the firebox for the charcoal. You'll get a better, more consistent burn and steadier temps with the charcoal up on a grate so the ash can fall beneath, versus laying the coals on the bottom of the firebox.

I still recommend you install the smokestack, opposite end of the firebox, with the opening from the cooking chamber just above cooking grate level.

All in all, a nice job, and good work posting the pics for us. Hope you get lots of enjoyment out of it!
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Nate · Newbie Joined: 06 Nov 2005 Posts: 78 Location: Houston, TX

I agree with the recent suggestions, with one more to add

With the size of the cooking chamber I would add a deflecter shield over your opening from your firebox into the chamber. This will help eliminate high temps near the firebox and allow you to put more food on. All in All that is a good looking smoker. You should have a good time with 'er once you tweak it a bit.

Good luck and keep us informed of the changes.

Alien BBQ · Posted: Jan 26 2006 Post subject:

Looks good, I would move the air wheel to the side (as suggested) add some 1x angle iron to the door to prevent warping, install a firebox damper and charcoal grate (as suggested) (at least 2 inches high) and put on the smokestack. (Not on top, but the inlet should be slightly above the cooking grate. Once you get the stack installed, the first good fire will take care of the paint on the inside. Then throw on a Butt and we�ll be right over.
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mgaluzzi · Newbie Joined: 23 Jan 2006 Posts: 27

Well, there was no paint inside so...im thinking perhaps it could be from the paint thinner i used to clean off the steel (cause there was some weird residue on it after welding). Who knows...

mgaluzzi · Newbie Joined: 23 Jan 2006 Posts: 27

Okay, so I'll be modifying the air intake, putting on a stack, and I DO have a smoke box grate (i just happened to be cleaning it at the moment), but whats this about a smoke box damper? Never heard of that...

Alien BBQ · Posted: Jan 26 2006 Post subject:

The easiest way is with a large hole pizza plate. Kmart sells a Martha Stewart that is okay. It goes in between the fire box and the cooking chamber.

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mgaluzzi · Newbie Joined: 23 Jan 2006 Posts: 27

Now, this whole time we've been talkin 'bout increasing airflow from the firebox to the cooking chamber, but it seems to me that this damper thing would only hinder that. Whats the thinkin behind it?

Nate · Newbie Joined: 06 Nov 2005 Posts: 78 Location: Houston, TX

The damper will block the direct flames from entering the end of the chamber and causing you to have very high heat on the firebox half of the cooking chamber(making it unusable) The damper does allow the smoke and heat to enter the chamber so that you get what you are looking for, without it any meat near the box might as well be grilled, not smoked.

BBQ Nut · Posted: Jan 27 2006 Post subject:

As Roxy said, the air intake needs to be on the side of the firebox. The way I see it now is if you need to open it up for a temp adjustment you will dump hot ash/coals on to your deck/yard: not good. Get the air moving across the fire and through the stack and it should be OK. Think of the way a car works: air comes in the intake, mixes with the fuel, ignites, and goes out the exhaust.

I have to say you did a good job on your first build. Once you figure out the little quirks of your smoker, you'll be the envy of your neighborhood Very Happy

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