My name is Bud, I am 63 years young, and I have been smoking meat for the last 20 years off and on. I work for the locally owned telephone company as a repairman and dsl installer.
I saved this old MintCraft smoker form the junk.
As you can tell, I moved the exhaust from the top to the bottom. This was done to keep the heat in the smoker and still let the smoke get out. The new exhaust is 2 1/2 in. and just a tad too small, I am going to enlarge it to 3 1/2 in as soon as I can find the pipe. I also built a charcoal grate from expanded metal. It will hold 325, but requires some attention to do it, there isn't enough air drawing through it. So far I have done a turkey breast, 8 chickens, and 24 chicken leg quarters, and everything has been great.
I have been lurking here, learning many things, for a couple if months. A big thank you to all that have and will post tips.
Bud
I saved this old MintCraft smoker form the junk.
As you can tell, I moved the exhaust from the top to the bottom. This was done to keep the heat in the smoker and still let the smoke get out. The new exhaust is 2 1/2 in. and just a tad too small, I am going to enlarge it to 3 1/2 in as soon as I can find the pipe. I also built a charcoal grate from expanded metal. It will hold 325, but requires some attention to do it, there isn't enough air drawing through it. So far I have done a turkey breast, 8 chickens, and 24 chicken leg quarters, and everything has been great.
I have been lurking here, learning many things, for a couple if months. A big thank you to all that have and will post tips.
Bud