Jogee,Jogeephus":2vjh24b9 said:Can't see the guts or how it works. Is it a reverse flow or is it just a fire box on one side of the tank. If its just a fire box on one side of the tank I don't think I'd want it because it would be too hard to regulate the heat.
What is the purpose for the angle iron down the center of the plate?Jogeephus":n4m3wew8 said:HD, what TB posted is a reverse flow and a great illustration of how to build one. Basically, your tank is divided by a plate and the heat and the smoke from the firebox has to pass under the plate then it comes up through the plate and goes back over the meat and out the chimney. The plate serves as a heat sink and a fireguard and keeps the temp steady and prevents any flareups in the cooking chamber. Its basically an idiot proof way to smoke meat. All you gotta do is remember to add a few sticks of wood to the box every hour and the chamber will stay at a steady temp based on how you set your air intakes in the box. Its the easiest and best way to smoke meats.
Jogeephus":2c7962ij said:I've seen some people do something along those lines and it works but the cost of the propane is the downside. I've got a friend who built a rotisserie with wood smoke and propane but you best have two tanks at the ready because it burns it up. Wood is free.
Commercialfarmer":209et67x said:Jogeephus":209et67x said:I've seen some people do something along those lines and it works but the cost of the propane is the downside. I've got a friend who built a rotisserie with wood smoke and propane but you best have two tanks at the ready because it burns it up. Wood is free.
That sure makes sense, hadn't thought out the amount of fuel for the duration of time it would take. I was thinking it could be set and wouldn't have to be babysat as much.