Hi there,
Relatively new to the forum so I want to preemptively thank this community for its limitless supply of knowledge...wow! So many questions have been answered just by perusing.
I've got a couple of quick ones. First, my smoker (I know...I've got to post pics):
--salvage barrel, 15.5 in wide by 21 in tall (aprox 3,960 cubic inches according "Feldon's BBQ" calculator).
--stack is 2.5 in wide and 6 in tall, adjustable
--air in is via 2 inline ball valves opening vertically after an 90 degree elbow. They are 3/4 of an in wide located near the bottom on opposite sides.
I've got the funny feeling I'm not getting enough air "in". More air? Am I choking it? I've noticed that I can't shut the two valves at all or I quickly kill the heat as if it's already running at a choked down rate.
Also, what is the purpose of the intake stacks that rise up the outsides of the barrel to near the top. It seems it's popular to have two low and then two returning to the height of the lid. Are these just style points or is there some sort of convection logic going on?
PS All I've ever done is jerky with the thing. I start in the oven for most of it and then give em a blast in the smoker for a finisher. I get good results but I'd love to do it all in just the smoker. I've definitely got more to figure out...ha
Thanks folks!
Relatively new to the forum so I want to preemptively thank this community for its limitless supply of knowledge...wow! So many questions have been answered just by perusing.
I've got a couple of quick ones. First, my smoker (I know...I've got to post pics):
--salvage barrel, 15.5 in wide by 21 in tall (aprox 3,960 cubic inches according "Feldon's BBQ" calculator).
--stack is 2.5 in wide and 6 in tall, adjustable
--air in is via 2 inline ball valves opening vertically after an 90 degree elbow. They are 3/4 of an in wide located near the bottom on opposite sides.
I've got the funny feeling I'm not getting enough air "in". More air? Am I choking it? I've noticed that I can't shut the two valves at all or I quickly kill the heat as if it's already running at a choked down rate.
Also, what is the purpose of the intake stacks that rise up the outsides of the barrel to near the top. It seems it's popular to have two low and then two returning to the height of the lid. Are these just style points or is there some sort of convection logic going on?
PS All I've ever done is jerky with the thing. I start in the oven for most of it and then give em a blast in the smoker for a finisher. I get good results but I'd love to do it all in just the smoker. I've definitely got more to figure out...ha
Thanks folks!