Smoker Project Just Finished Today

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Plenty of room to work and serve/eat.Firebox is intended to double as a hotplate.....we'll see how well that works. Firebox innards.Heat monitoring.Firebox photo.Damper control.Serving / eating table.
Reply:very niceIf you like my stuff you can find me on Facebook.  https://www.facebook.com/theangryanv...ngryanvilforge
Reply:Do you think the wood is going to hold up once you get some real heat going? Quality looks good.Last edited by shake this; 05-02-2011 at 05:46 PM.
Reply:very cool.  I like the rebar idea.DayePound to fit, paint to match
Reply:awsome job man,how does it cook
Reply:Well, I built a fire in it this weekend but the highest temp I could get to the cooking chamber was 150 degrees.  I don't know if that's to be expected but I thought I would have more difficulty keeping the temps low....not high.  I'm assuming that I need around 200 degrees.  Maybe the pipe from the burn box to the cooking chamber is too small?  I'll double or triple the size of it and see if that fixes it.comments....
Reply:Originally Posted by mccolldWell, I built a fire in it this weekend but the highest temp I could get to the cooking chamber was 150 degrees.  I don't know if that's to be expected but I thought I would have more difficulty keeping the temps low....not high.  I'm assuming that I need around 200 degrees.  Maybe the pipe from the burn box to the cooking chamber is too small?  I'll double or triple the size of it and see if that fixes it.comments....
Reply:I found that the highest heat to the cooking chamber was when I left the firebox door open about 2~ 3 inches.Any less and the fire died down....any more and the cooking chamber cooled to 120 degrees.note: it was kind of windy.....
Reply:yer dog is pacin waiting for something to eat.
Reply:Nice work. The wood looks great too.
Reply:nice, maybe the stack needs to be on the other end Attached Images
Reply:Originally Posted by mccolldI found that the highest heat to the cooking chamber was when I left the firebox door open about 2~ 3 inches.Any less and the fire died down....any more and the cooking chamber cooled to 120 degrees.note: it was kind of windy.....
Reply:i see the problem,if its not a reverse flow all your heat and smoke are going right up and out the stack,put a stack on the other end and youll have pleanty of heat
Reply:It is the reverse flow type.The only 'modification' from true reverse flow is the two ridges rolled into the cooking chamber barrel are not stopped up.  So, there are 4 small triangular passages for heat and smoke to pass.  Otherwise, it's a reverse type.I'll post some photos of the inside tomorrow.  It's already dark here.I'm thinking the pipe I used to connect the firebox and the cooking chamber is too small.  I'm thinking about tripeling it by adding two more pieces of pipe.   What do you guys think about that solution?
Reply:have you given the fire any more fuel (air vents) yet ?
Reply:Originally Posted by SEARhave you given the fire any more fuel (air vents) yet ?
Reply:I fixed it!Originally, I had about a 2"~2.5" piece of pipe connecting the fire box with the cooking chamber.  Obviously, that was totally inadequate.  Yesterday, I add two more 3" pieces of pipe.  It's now drawing the hot air and smoke into the chamber like it's supposed to.I did a test fire yesterday and had no problem maxing my therometer!  In fact, it was so effecient, I could have made the fire chamber 30% smaller.  Gonna do a real test today.  Throwing the ribs on in about 30 mins!My advise to anybody building one of these, make the intake at least 2 or 3 times the size of the smoke stack.D