AlwaysSmokey
is Blowin Smoke!
- Joined
- Feb 10, 2014
- Location
- Smithvil...
Now that's a wood shed!
Here's the book. Lotta Brethren, myself included, think it's a great read.
Franklin Barbecue: A Meat-Smoking Manifesto: Aaron Franklin, Jordan Mackay: 9781607747208: Amazon.com: Books
Regards,
Kevin
Really nice set up you have going on. Yes, keep the lean to for your wood shed.
My lean to wood shed.
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.
Thanks, It due here day after tomorrow.
So, one more update for this thread.
I have found that after a few hours of burning I can revert to my older method and close down my intake to a sliver and maintain my even temps. This cuts down on wood consumption big time. This is after a good coal bed is established.
I really don't know what to make of it. When I ran this pit this way from the onset, the temp from one side to the other would vary drastically. But starting with the airflow method and switching to the damper shut down style; My temps. remain dead nuts even.
Go figure.
On any given weekend the world of bbq can just flip all of your methods and leave you happy,..yet confused.
P.S.
There are still no tuning plates or damper from the fb to the cook chamber.
Regards,
Kevin