OK since I'm not to good on the pic and verbage posting I'm going to give dimensions and descriptions and post pics hoping you can put pics with associated description.
I've done several smokes on it with only one total fail and that was jerky. 2 brisket both moist and tender, thanks to all who contributed to that long thread on brisket, probe tender not time or temp. Ribs, butt and chicken still learning but all more c than eatable.
Smoker frame came from a custom built piece of equipment from work with 2 inch Sq tubing hence some sizing dictated to me. Issues with smoker that I built from pics not good info like size calculator and such lIke this site. If I elevate the fire can not hold temps down at all and keep any fire. If I build fire on fb floor, works pretty good but constant fight to hit a cruise of 235 250 with big spikes when adding wood.
So far best smokes for me is using small splits 1.5 inch well seasoned wood and no wind, stack full open, fb damper at .5 to 1 inch open, and I have to crack a vent in bottom of cc to allow some cool air in. Every 45 minutes add a split or two. Holds 235 245 or so.
Problem is low heat like bears dbl smoked ham at 200 and such, cant get that low. So take a look at sizes and design and let me know if there's any thing I can do to get lower and stead temps without bellowing white smoke . In know wood ain't a set and forget it deal but I would to hold a wider range a temps and keep them steadier.
FB inside dimensions 13.5x14x13, bottom lined with fire brick. Sides and back dbl walled with 2 inch air insulation. Doors insulated with fiber frax good to 1200f. Fresh air damper 10.5 x 3 with sliding door. Opening above fb can take a cook rack or framed insulated plug. Lid is insulated.
Pass thru to CC 10x3
CC is 17x28x35 non insulated walls or doors. Bottom has a 4x4 opening with slide gate I can open letting cool air in if I hit a aw crap over temp situation. You can see the end of the slide handle.
stack is 3 pipe 11 tall. I also have tuning plate that sits in cc against top of pass thru and does pretty good jod keeping heat even across.
.
I've done several smokes on it with only one total fail and that was jerky. 2 brisket both moist and tender, thanks to all who contributed to that long thread on brisket, probe tender not time or temp. Ribs, butt and chicken still learning but all more c than eatable.
Smoker frame came from a custom built piece of equipment from work with 2 inch Sq tubing hence some sizing dictated to me. Issues with smoker that I built from pics not good info like size calculator and such lIke this site. If I elevate the fire can not hold temps down at all and keep any fire. If I build fire on fb floor, works pretty good but constant fight to hit a cruise of 235 250 with big spikes when adding wood.
So far best smokes for me is using small splits 1.5 inch well seasoned wood and no wind, stack full open, fb damper at .5 to 1 inch open, and I have to crack a vent in bottom of cc to allow some cool air in. Every 45 minutes add a split or two. Holds 235 245 or so.
Problem is low heat like bears dbl smoked ham at 200 and such, cant get that low. So take a look at sizes and design and let me know if there's any thing I can do to get lower and stead temps without bellowing white smoke . In know wood ain't a set and forget it deal but I would to hold a wider range a temps and keep them steadier.
FB inside dimensions 13.5x14x13, bottom lined with fire brick. Sides and back dbl walled with 2 inch air insulation. Doors insulated with fiber frax good to 1200f. Fresh air damper 10.5 x 3 with sliding door. Opening above fb can take a cook rack or framed insulated plug. Lid is insulated.
Pass thru to CC 10x3
CC is 17x28x35 non insulated walls or doors. Bottom has a 4x4 opening with slide gate I can open letting cool air in if I hit a aw crap over temp situation. You can see the end of the slide handle.
stack is 3 pipe 11 tall. I also have tuning plate that sits in cc against top of pass thru and does pretty good jod keeping heat even across.
.
