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Recent content by caustic
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Thanks for the replies. I believe one of my questions was misunderstood.
As for the CFM question.... I was trying to find out if there was a set reduction in CFM required for proper smoke flow on a smoker.
1. Firebox to Walls
2. Walls to Cooking Chamber
3. Cooking Chamber to Chimney
4...
So I completed my first build of a smoker. Works great. I don't see any issues with its airflow so far. Now I'm working on plans for a bigger smoker. Something about the size of a Backwoods Competitor. Here are my questions:
I would assume the CFM should slowly decrease throughout the smoker...
Thanks. I think most of my weight issue came from using random gauge metal that I could get for a good price from a local machine shop. Some of it was rather thick but they were "drops" that were cheap.
Thank you!
I thought qview were the pics I was posting on this thread. Is Qview something else? I searched the forums and qviews are just pics of people's food they cooked and they were in random forums.
Well the maiden voyage went very well! The party was very satisfied. I cooked one fat side up and 1 fat side down to observe the differences on my own. There were 8 people at the party and 5 said fat side down was better and 3 said fat side up.
Weighing in at 210lbs.... El Guapo!
Heavier than I wanted but it's still awesome! Also needs some touch up paint but no big deal. It's home and I'm seasoning it right now!
I made end caps... or pans... 1/2 inch deep and sunk them in to the frame by a 1/4 inch. Then put 1 inch insulation in the cap. Then I sheeted over the insulation. You can kind of see that a few pics up..the end caps that is. I used some rigid foil back insulation. It all came together rather...