Airflow = even temps.

An update.

On Monday I took the grinder and opened up the opening between the firebox and cook chamber. Feldon called for it to be about double the size. I did not double it, but added another 50% or so.

The findings. The exhaust side was off by as much as 75 degrees.( cooler ) Easily remedied by closing the exhaust damper down a bit. Temps leveled back out with that damper closed half way.

I do not recommend this mod. Leave the opening alone.

I will be welding in plate to get it back to original specks. I just like the way it ran before better, wide open and flowing well. Now with that exhaust cut back it's not flowing like I like. It is even, but not flowing. Anyways just thought I would share.
 
Yep, at the end of the day airflow is king, wide open dampers sucking air across a healthy coal bed is the very best way to heat a pit and maintain temps. Knowing how big a fire to build to achieve your desired cooking temps while also keeping the dampers as open as possible for optimum draft is the great secret to stick burning.:thumb:
 
An update.

The original fire box grate has been put back in and the old charbroil one came out.

I thought it let too many good coals slip through and fall on the fb floor. I found the original plate lets more than enough air through while holding the coals better,.. allowing for steadier fires and cleaner fire box floors.

While I still don't start with a heavy coal base or cook with one, coals form. It's part of cooking with live fire, and keeping them closer to the action instead of falling away is a benefit to the fire, and the upkeep of the pit.

Regards,

Kevin
 
Hey I forgot to mention in my earlier post that I like the pics of your Q-ing area and the one that shows the wood split and Shiner Bock bottle on top of your firebox gave me a warm, fuzzy feeling!:thumb:
 
Thanks for the thread Kevin. My birthday was Sunday. My present; an Old Country Pecos.

I've watched a few of Aaron Franklin's videos and have noticed the fire doors are left open on his pits. I may have missed it, but do you also leave the exhaust damper wide open?

Also, It appears the slits you use are about half as long as the firebox itself. I'm guessing about 4 inches thick?
 
Happy Birthday!

My door is usually left open for the duration of the entire cook. Wind is the main reason I might shut the door slightly. Or, if I am trying to get temp. variation, meaning I want a hotter fire box side to cook some chicken or something. The exhaust damper is usually wide open as well.

Shutting that door in heavy wind will block that whipping wind but maintain plenty of draw. Shutting it in a relatively still wind situation will yield a hotter FB side,.. since you have slowed the draw. The same can be said for the stack damper and it's side of the cooker. Days that the winds are just funny enough for me too need to close it up a bit to maintain more heat on the stack side aren't unheard of. Airflow is king. But dampers are there to help you regulate the draw when you need to.

The size of my splits varies. But mostly I run smaller ones like the one's pictured. After I have been chugging along for awhile the split size I feed depends on the heat I need. A small one,.. like the ones pictured will spike the temp. up quickly and burn for a short period of time. A thicker larger piece will gradually add more heat and burn longer. It all just depends on what the fire looks like and what the temp is doing. Fire control is what it's all about.

Enjoy the B-day present!

Regards,

Kevin

EDIT:
The Franklin web series and tv show are very informative. His book is worth every penny.
 
Thanks Kevin. I'll look into the books. In reality, I've downloaded about 20 of his videos. That way I don't have to search youtube for them, nor wait for the ads to clear.
 
Here's the book. Lotta Brethren, myself included, think it's a great read.


[ame="http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200"]Franklin Barbecue: A Meat-Smoking Manifesto: Aaron Franklin, Jordan Mackay: 9781607747208: Amazon.com: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61WhpMoMB%2BL.@@AMEPARAM@@61WhpMoMB%2BL[/ame]


Regards,

Kevin
 
Thank you. There are two more flying by the gate that are not pictured, an American flag and the classic Gadsden flag ( Don't tread on me ) The big girl,Bertha, comes out for the Fourth of July every year. I think she is a 5'-6' by 8'-9' American flag.

Regards,

Kevin
 
I agree with Franklin's book being helpful. I learned a couple things reading the fire section. Now I just need to see if I can put them to practice...

Still reading it. It is a decent read.
 
It's all about gathering up enough knowledge to put out the best Q we can right Terry ?! :-D

....and then gathering more. :thumb:

Regards,

Kevin
 
"I got back some porch space from the wife" :shock:

Can you explain how you did that? That's what I really need a tutorial on. Please include pics.

Great writeup. I think most people build fires too big and are always looking for a way to damper down and choke the fire. Once a pit is up to temp, i have always been surprised how little it actually needs to stay hot.
 
The day before Father's Day a huge thunderstorm forced me and the pecos to drag our sorry rears up onto the porch. I set her in that spot pictured and continued my cook. Soaking wet and cursing the river of run off that flowed through my yard.
There was maybe 6 inches of rain water under that lean to. In that moment, when I was drenched and huffing like somebody peed in my cheerios. She ( the wife ) gave my hand a pat, and said, "tomorrow go bring your other ones under the big porch and do what you want to with the lean 2." I originally intended to tear it down. My teenage son suggested leaving it up for the wood. I think he just wanted to get out of a tear down job,.. but I think I did also.

So I suppose that I had to look truly pathetic, doing what I love to do. Sopping wet, grinning like a fool at a cook that despite a wet intermission, was going along quiet well, or swimmingly .... heh heh.


So, it was either sympathy, or perhaps she forgot about Father's day. I don't really know.

The next day I drug my uds to it's new home and moved her gasser over to get everything in a good spot. She grinned at her fat man sweating in the Texas heat and said, " Happy Father's day " and .......it was a good one. Lit the fires again and did a father's day cook. Even had the ugly fired up.

I agree about the fire size,.. I used to be one of those guys in the not so distant past ...LOL Huge bed of charcoal with soaked chunks of wood, dampers slammed almost completely shut wondering why the temps were so hard to control, and why my smokin wood kept flaring up. ohhhh the learning curve ! I'd love to go talk to 1999 me. :doh: heck,.. even a conversation with last month me would probably be a big benefit.:p
 
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Really nice set up you have going on. Yes, keep the lean to for your wood shed.
My lean to wood shed.
255td9i.jpg


I ran my stick burner all day today, same way you do, I like to keep stack and intake wide open, and to cool it, if I have to, I'll close the intake, although, sometimes I'll open the door a touch to let it even out.
 
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