Dutch smoker build

Discussion in 'Reverse Flow' started by luckybasterd040, Jul 31, 2016.

  1. Hi all, I come from the Netherlands and have build a reverse flow offset smoker.
    It works butt I can't get the temp higher than 350 degr farenheit. Any suggestions? Maybe increase the inlet and the chimney?
    Here are some pics of the smoker:
     
    brad455 likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a great looking smoker!

    Why would you want to go higher than 350?

    Most smoking is done in the 225-250 range, unless it's chicken, then 325 is plenty.

    Al
     
    luckybasterd040 and ahumadora like this.
  3. Hi Al, thanks!

    Yes, for chicken I want to have the temperature high in the beginning to get the skin nice and crispy. But you say 325 will do the job? I haven't done a chicken yet but if don't have change anything, next weekend we will probably have some nice chicken on the menu. 😁
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Nice looking build,welcome to SMF!
     
    luckybasterd040 likes this.
  5. bauchjw

    bauchjw Master of the Pit

    :welcome1:
    Really cool build!
     
    luckybasterd040 likes this.
  6. What is the best choice to go? Charcoal or bricettes? I made a pulled pork last weekend and I needed 4-5kg of charcoal (restaurant quality).

    Here are the rest of the build pics:











     
  7. bauchjw

    bauchjw Master of the Pit

    Really cool. I'm jealous of your skills! Most people here prefer the natural lump charcoal. Looking forward to see how your first smoke goes!
     
    luckybasterd040 likes this.
  8. Anorher question I don't have an air vent over the fire in the fb. Only on the bottom. Is it preferred to have one? Will it increase the flow of the heat?
     
  9. bauchjw

    bauchjw Master of the Pit

    I hope somebody with more knowledge than me jumps in, but going off everything I've seen I've never seen one on top of the firebox. From what I understand its best at bottom to allow oxygen to flow to fire and enable the drafting effect. Heat/smoke drifts up and out directed to where your meat is and channeled to the damper where it escapes. I think if you had one on top of the firebox the drafting would stop and smoke/heat would just leave without going into the cooking chamber. :biggrin: Well, that's my somewhat educated guess!
     
  10. Thanks for the reply! It defenitly makes sense what you are saying!👍
     
  11. bauchjw

    bauchjw Master of the Pit

    No worries! Again, really cool build! I can't wait to see how it does!
     

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