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I'm curious too. In the limited amount of cooking I've done so far I left the bark on. I do preheat the wood by either putting it on, under or beside the firebox with the thought that it would be more efficient than putting it in cold and using energy to warm up the wood instead of keeping the cook ...

I had a pre-cancerous tumor removed (along with 10" of my transverse colon) 3 years ago. The information I received was geared more towards the processed meats and myoglobin (the stuff that makes red meat red). Typically, meat has been bad because of the cholesterol. Venison, which is typically tout...

That's what I was thinking too. I have a cutoff from my baffle plate and can use that as a temporary reducer. I wonder if it pays to shape it to match the barrel end shape or just leave it squared off. That's for another day though...squared off for now.

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I'm cooking this weekend. I've got a fuzz more temperature variation left to right than I had hoped. I sized my baffle plate gap as close to the throat size as I could get and am going to close it up a fuzz to see how it will affect space temp. What is the general concensus on how much I can safely ...

I'm learning as I go too. My last cook I tried more wood and dampers it down. I noticed that I was quite a bit warmer (30°) on the firebox side. If I don't have enough wood then I cool off and get temp swings. My best luck so far is to feed wood until I start having a tough time holding a steady tem...

It seems bass ackwards to me...maybe I'm not getting it though. You want the smoke and heat to enter hight and exit low, right? Sounds like a good plan for a gasification furnace...

The 3 I've cut open all have. [ASTONISHED FACE]

Depending on how big the door is you may want to have it rolled into shape. That's what I did with my last one and it was much easier (and better fitting) than trying to bend it on the grill with straps/chains and a jack.

You may want to cut it loose without tacking the hinge on. Most likely the door will spring open and it will be easier to reshape it without the hinges on.

Welcome to the crowd - I'm looking forward to seeing your builds.

Looks terrific!

You know - it might be a good seller at the next democratic national convention!

Nice - progress is good!

My vote would be to return them and have some fabbed up. [WHITE SMILING FACE]

My vents are slightly open too for 225°. If I have too much fuel loaded up I get a bigger temp differential from one side to the other and get some warpage too.

It would look like a foot long hotdog, but that's cool, right? [SMILING FACE WITH OPEN MOUTH AND TIGHTLY-CLOSED EYES]

Lots of cool stuff incorporated in that one - I like it!

Nice work!

Here's my cook for the day. 6 racks of ribs, two chickens and my first try with mac-n-cheese. One pan was plain (if you call 5 cheese mac-n-cheese plain) and one pan with lobster mixed in. http://images.tapatalk-cdn.com/15/09/26/ba69a0cc28af65ed2502a654564fa2ca.jpg http://images.tapatalk-cdn.com/15/...

I dig it!

Round isn't necessary but personally I like how they look. There are some square builds on the site and the guys say they work great. More and more are putting square doors on their tanks and it seems like many of them would have started square to begin with when they were done.

Glad to meet you!

AWESOME!!!

I tried to burn mine out and the paint didn't come off well at all. I even tried sanding it off after heating it up with a weed burner torch. Sand blasting was quick and relatively cheap ($75). In my opinion it was well worth the price. Mine was 3 times the size of yours though and it was painted in...

very nice!