- Oct 19, 2017
- 11
- 0
New to the forum, recently purchased a smoker from Academy - Triton Outdoor Gourmet - dimensions and photos below:
Bit of history - a long time ago in High School, I worked for a local Barbecue place called Risky's Barbecue (famous in the Fort Worth TX area), and am attempting to replicate that great taste.
There are several methods to effectively smoke a brisket but most important is a constant low temperature somewhere around 215°-225° ... of which I cannot seem to maintain!!!
I'm either spiking up to 300°+ or falling well below 225°. Looking for tips to maintain temp.
The smoker is 1/8" thick steel - good quality, added high temp gasket to all ports and now have NO smoke leakage.
Dimensions / openings
Firebox Size
Diameter: 15.75"
Length: 18.75"
Volume of FB: 3653 (cu in)
Cook Chamber
Diameter: 18.75"
Length: 41"
Volume of CC: 11320 (1/3 = 3773)
FB to CC Opening
8" x 5" (4" deep)
Using the "rule of 1/3" ... looks like my FB is slightly on the small side by about 120 cu in. Would the Firebox size shortage of roughly -3.28% make a significant difference in maintaining consistent temp?
I start with Charcoal in a "chimney" can, then add post oak. Am I using too much fuel/wood?
1st plan is to add a second "cold air vent" to the Firebox (thanks to @daveomak reply to an earlier thread Nov 23rd)
... open to any and all other suggestions?
Bit of history - a long time ago in High School, I worked for a local Barbecue place called Risky's Barbecue (famous in the Fort Worth TX area), and am attempting to replicate that great taste.
There are several methods to effectively smoke a brisket but most important is a constant low temperature somewhere around 215°-225° ... of which I cannot seem to maintain!!!
I'm either spiking up to 300°+ or falling well below 225°. Looking for tips to maintain temp.
The smoker is 1/8" thick steel - good quality, added high temp gasket to all ports and now have NO smoke leakage.
Dimensions / openings
Firebox Size
Diameter: 15.75"
Length: 18.75"
Volume of FB: 3653 (cu in)
Cook Chamber
Diameter: 18.75"
Length: 41"
Volume of CC: 11320 (1/3 = 3773)
FB to CC Opening
8" x 5" (4" deep)
Using the "rule of 1/3" ... looks like my FB is slightly on the small side by about 120 cu in. Would the Firebox size shortage of roughly -3.28% make a significant difference in maintaining consistent temp?
I start with Charcoal in a "chimney" can, then add post oak. Am I using too much fuel/wood?
1st plan is to add a second "cold air vent" to the Firebox (thanks to @daveomak reply to an earlier thread Nov 23rd)
... open to any and all other suggestions?