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Unless... You add a warming cabinet to the top and use those btu's I went 130%. Before we added the cabinet the temps were hard to manage. Year two we finally had the time to build the warming cabinet. Now she purrs. Also consider building a false floor in the firebox and building an ash pan under i...

I used to date a girl that was flat on both ends.... Don't get me wrong, she got the job done... But the curves are better flow! In all seriousness I don't see any difference between my pit (curved tank) and my buddy's flat. Go with 1/4" the cost difference isn't that big.

I used the big white cutting boards for my prep table. They are $8 a piece at SAMs club. We have two sets... Raw meat and cooked meat. I have a turkey fryer burner up front. We didn't think it was a big deal, but we took it off and we really missed it.[

Love mine. I put a damper between the fire box and main cook chamber. We cold smoke fish in it in the fall. As said above different meats take different times. The cabinet helps to hold onto things. We also use it to pre cook things or to hammer on foiled up pork butts when space is at a premium.

I did 2 racks of baby backs on an egg tonight. Gotta say that the product was very comparable to the RF. Chunked up the oak and hickory to throw in for the 1st 2 hours. Don't get me wrong, my RF isn't going anywhere, but for the newbies on a budget??? Gotta say don't fear the uds. You can get the sa...

I hate to ask, but are our beloved reverse flows in danger of extinction? The cabinets are really looking sweet lately. The new meadow creek cabinet is pretty slick. Even our founding father Frank has a set of gulp... Cabinet plans. I know we are afraid to admit it but who on here hasn't looked at E...

We use both. I start with a chimney of charcoal and throw the wood on it. It takes me 45 mins to spike and get the temps under control. The quality of wood is everything. Oak, hickory, and wild cherry are our go to woods. Cooking wood is different than smoking wood. One is for btu's the other is for...

Kicked this around myself... Here's my idea (mechanical engineer, so beware) what if we do a pipe inside of a pipe design that the rotisserie revolves around? 1/4 inch pipe replaces the baffle plate and the smoke comes out the end and travels back to the reverse flow located chimney. Equal heat on a...

I have a 24wX18dX40h cabinet, I have 6 - 2"x3" sliders on the bottom and a 5" round in the door. More inlets don't hurt if you can shut them off. Temperature control is everything!

Pics are submitted in order to please the czar!!?,

So it starts out simple... A little warming cabinet to use some of that waste heat. Then the idea of maybe using it for a cold smoker. Catering pans had to fit, drawers are better than shelves, and air/heat/smoke control, lots of it.its still not finished after day 4, but it's close! Needless to say...

Does it fit out the door? I won't answer why I know to ask that question!

The "legendary" frank cox might just have what you need. Otherwise you have to run the calcs through the calculator, look at a whole bunch of pictures, fudge a few things here or there, and then act like you meant to do it that way!

120's make a great unit. They can go patio or trailer. A 30 wide lets the ribs stack front to rear and they work great. I'll take one for the team by jumping on that grenade if you don't want it!

I would definitely sear it in the skillet an use the fat to keep it moist. I am always amazed at how much juice is in that foil. What about a weber kettle fire to blazing hot to "finish the bark". I seem to get decent bark when I put it back on. I also bump it up to 275 for saucing ribs, crisping ch...

Right or wrong, we take our brisket (point not flat) and trim the fat cap down to 1/2"... Save the fat. We then rub it in olive oil, rub it down and let it rest at room temp for while the cooker warms up. Next i take the biggest cast iron skillet on the planet and pour oil in it and get it rolling h...

UPDATE
The BAD:
The meat keeps falling down and the door won't stay closed. The paint on the roof of my truck is blistering off, and my legs are killing me from climbing the ladder.
The GOOD:
I'm digging a pit to drive the truck into so i won't need a ladder.

I was doing all kinds of weight calcs, spring research, and trying to get my trailer correct... Then the tag or not to tag thread showed up! More questions! Then we wired the lights! ALL SO CONFUSING!!!!! Then one day it hit me like a bolt of lightning! Like a beacon gleaming in the sun! (Yes I took...

One last thing, my baffle plate actually sits on top of my firebox. I left the bell on both ends of my tank, so my cooking grate is not directly over the firebox. It is awesome for baking potatoes (12+) if you throw them in foil. I'll dig out some pics of the rig. I'll warn you in advance, you will ...

Block up the firebox end and use a floor jack on the opposite end. The short answer is yes changing the height evens the temps end to end. I have an adjustable baffle plate using an acme lead screw. (Idea stolen from "the original" frank cox) changing the angle with the trailer jack affects temps mo...

Time to add the warming cabinet! I built a great 120 gal reverse flow, but this year it needs the cabinet! What are the suggestions? Do I cut a hole into the firebox or just use radiant heat? Out door air damper sizing? Chimney? Box will be 24w X 20d X 36h. It's been a cold hard Ohio winter, it's ti...

Couple of tricks... 1. Smaller pieces of wood, and move the fire away from the throat, closer to the door. 2. Raise and lower the end opposite the firebox. ( a little goes a long way) 3. Wind really screws up cc temps, look for a calm area/wind break 4. All else fails build a bigger badder BBQ and u...

with the snow in that pic, the 118% won't hurt a thing! don't over size the throat and she''ll run fine. Fire box design is the key to happy temperatures. Air flow is everything!my other computer has the build pics... here's some food porn for now.

I have access to wine barrels, anybody ever try it? I can line the bottom with steel if needed. There are some pics of others online, but it looks like they use electric? Help!

It's hard to see but there is a damper between the fire box and the chamber. It remains open for the cooks, but it might make an accidental heat shield under the plate. We worried about what you are asking, so i made a thin sheet metal shield, and it made no difference. The temps run great between e...