|
Strathcona, mn | A few things, Metal is too thin. Hard to hold the heat inside. The stack doesn’t go far enough into cooking chamber so all heat rolls along top and straight out stack. There needs to be some heat plates along the. Bottom that direct air flow across bottom of cooking chamber and thus allows radiant heat to cook the food and exhaust to exit near the stack. I’ve built a couple in the past. First one was a true offset, it took some experimenting but I was able to get it to cook fairly evenly across chamber. It still would be 20-30 degrees cooler on far side from fire box. The last one I built is a reverse flow and that is a cooking machine! It is super easy to control consistent heat with air intake only. Good luck and experiment, lots of reading online about smoker designs.
 (IMG_2221 (full).jpeg)
 (IMG_0207 (full).jpeg)
Attachments
----------------
 IMG_2221 (full).jpeg (89KB - 78 downloads)
IMG_0207 (full).jpeg (159KB - 70 downloads)
| |
|
Offset charcoal smoker
