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Heya all.

Just curious about how high can you get your pit on the fire box side of your cooking chamber of you take your tuning plates out. Just wondering outta interest. For the odd hot an fast cook

I built both my stick burners with TP but use them as if they are RF. I find that the FB end is just a bit hotter than the other end unless your plate and rack end at the same place mine don't. The heat coming around that plate will scorch whatever you put in front of it. So both of mine allow the ...

Hi all Can I ask what's the advantages/ disadvantages of either a reverse flow or offset. I've read you can set up an offset with tuning plates to run an even temp over the full cooking hate which is handy, plus being able to open them up slightly more giving a warmer temp near the fire box which yo...

https://youtu.be/m-8MKsPVU7Y I was thinking along the same lines. You'd have to connect firebox to barrel with maybe stainless steel pipe top prevent it catching fire, and as for radiant heat, maybe that's why I've only found vertical ones since heat rises itd stay hot, as vid attached above. I real...

I've seen plenty of cold wine barrel smokers. But I'm thinking how would they go as a horizontal offset with s firebox

Hi all. Just curious if anyone's tried this. Found a few pics of vertical wine barrel smokers with a steel fire box below. But has anyone done a horizontal one. If so how well does it work. Will that last or not even worth looking at. The idea sounds and looks good if done properly. Pic added for ba...

Thanks for sharing. So is it good to have two drains, 1 from the BP and one for the area below the BP. I'd only ever heard of the drain coming from the BP for removing excess grease etc

That's looks awesome, very neat and tidy Thank you for sharing

Cool thank you. Just tried it out and it's great. Only question. Is it better to have our not have a dam. It's it necessary on a reverse flow as the baffle plate will have a dam to stop any liquids going any where

Think I may have solved my own question, just realized radius (not diameter) only half the size of my throat so iy wasn't actually that small haha. Haven't used these terms since school lol

Hi all. Just want to know what's the best way to work out the size of your throat area to cut out. The pit calculator suggested 51.8inch2. I have heard you should make it 50% larger, has anyone found this is true or myth. And next what's the best way to work out the actual cut out. I must be working...

You got it. Something like that if what I've drawn up also . And have adjustable slots for the fire grate to be raised just above the throat of the main CC so most of the heat purely heating the pizza oven when you only wanting to use that

Heya all. I'm doing as much homework and asking as many questions as possible as I want to make sure my build is set up right. I'm wanting to do a double walled firebox for insulation, my question is. Do you fill the gap with anything between the steel, I read on one post you leave it empty as the a...

Thanks for your suggestion. That's exactly along the lines of what Im wanting to do :-) I've seen some really neat pits with removable plate between FB and WC . They also had butterfly valves so you could totally control the heat in WC for cooking or remove the steel plate between and use WC as a sm...

Sweet thank you

Pete Mazz wrote:Yeah that!

Make sure you use the adjusted FB volume for your throat area (smaller). It may also be a good idea to make a tapered fire basket.

Do you mean adjust the throat size to suit what the volume of the firebox will be internally after it's had the fire bricks put inside

Hi all, I'm in the middle of planning up my first build of an reverse flow smoker. Love my weber kettle but it's time to step up. I'm planning a smoker with a warming cabinet on top of the fire box. When planning the fire box size do I need to allow for the warmers volume at all, I'm guessing not as...