Rick65
MemberGot rid of the matchlight.
Hi All
It must have been a couple of years since I last posted but was grateful for the feedback I received.I have another question regarding the chute to oven opening size.Are there specific sizes of opening that directly relate to the size of the oven area ? Having built a gravity feed unit,based on what I have seen on Youtube and plans that are available online I would like to know if a bigger opening would be required for a taller oven.
The unit cooks very efficiently and results have been fairly good but you begin to appreciate that cooking with a smoker is a science.There are so many variables when it comes to the actual cook.My unit will actually cook baby back ribs in 3 hrs at 225.No doubt some will say I aint doing it right,but the results are good and I am persevering and improving albeit slowly.Over here in the UK grilling is the more popular form of outdoor cooking,it seems smoking takes too long.Feedback on the opening would be appreciated.Thanks
Rick
It must have been a couple of years since I last posted but was grateful for the feedback I received.I have another question regarding the chute to oven opening size.Are there specific sizes of opening that directly relate to the size of the oven area ? Having built a gravity feed unit,based on what I have seen on Youtube and plans that are available online I would like to know if a bigger opening would be required for a taller oven.
The unit cooks very efficiently and results have been fairly good but you begin to appreciate that cooking with a smoker is a science.There are so many variables when it comes to the actual cook.My unit will actually cook baby back ribs in 3 hrs at 225.No doubt some will say I aint doing it right,but the results are good and I am persevering and improving albeit slowly.Over here in the UK grilling is the more popular form of outdoor cooking,it seems smoking takes too long.Feedback on the opening would be appreciated.Thanks
Rick
