keeping the temperature up in the smoker

[Shawnt]

Well Lets take it for a test run!!lol! As said I'm smoking as I write this and find it so much easier to maintain temp. I'll let you know what happens!

[alleyrat58]

As far as fuel consumption goes, start small and keep it that way. My firebox inside dimensions are 16 x 24. Basically what I use is the middle eight inches leaving lots of room. When I bring it up to temp I start it with a half chimney of charcoal and 1 or maybe 2 splits. Then every 15 add another split or half chimney alternating. When it is up to temp and cooking I add fuel, 1/3 chimney or a couple of splits every half hour. I prefer to run it a little lean and save on the fuel, but you have to stay on top of it!

Keeping your fire lean will also help keep the bitter taste out of your food. On another thread KAM pointed out that bitter taste is cyanide from the creosote of struggling fire. Give the fire enough fuel to keep it going, but not enough that it smothers it. Make sense?

[smokechac]

Nice build. Where can I find those door latches you use?

[Rodcrafter]

I would have to say that your firebox is fine sized, the air intakes may need to have been where the air could go both below and above the grate. As for the temps I would say that you have a flow problem, being the stack is too small diameter. I have to remember that I'm creating a flow like a chimney has. If you close the damper in a fire place the house will fill up with smoke right? So if the air isn't moving through the cook chamber it is staying in the fire box. This picture shows where I put my air intake. The grate height is in the middle of the opening. Mine works good but it uses alot of fuel. I think it seems to be the reverse flow process. Hope it helps.