You may be right....we'll see how it looks when I stack it all together. I can always use a table and store the stuff in the pickup when I travel. I got a few silver accents painted that should make it look sharp....the stack, door hinge rods, hitch....maybe more but I'm holding off until it's together.Dirtytires wrote: ↑October 7th, 2018, 3:52 pmI love the simplicity. Why complicate it when it doesn’t need to be?
The biggest issue I had was the air flow went to the brisket side more than the rib side. I am going to arrange my slabs lengthwise next time and make sure to have each side of the smoker filled with the same food with the same air flow restrictions. Getting another probe will help me catch it sooner too. I caught it by watching the paint burn in on the fb....it traveled to the one side and when I checked the coals it was almost out on the hot end and still had coals on the cooler side. I can tip the smoker to help direct air flow too. I'm switching fuel to see if I can get the temps up hotter as well.Dirtytires wrote: ↑October 11th, 2018, 10:40 pmBummer. Tough ribs suck.
Hopefully next cook will go better as first cook is always a learning experience. Keep with it.
The brisket turned out pretty good for a cheap one. The flat was a little dry but the point turned out great. I am going to chop up the flat into BBQ beef for sammich's. Out on the smoker the temp probe was at 206 when I pulled it off. I wanted to cook it a little more and by the time I got it in the oven it fell to 203. Two hours later it hit 204 and I quit there...good thing as it was done and a probe went right through it like butter. I managed to save the ribs....I had to cheat but it needed to be done in order to eat them. I pressure cooked them for 25 minutes and that did the trick. I will add more sauce when I reheat them to eat, and they will be good.Dirtytires wrote: ↑October 12th, 2018, 11:38 amAir will always flow path of least resistance. Super tough to make it go both ways at once. Putting a divider in the top/middle and a dampered chiminey on each side would allow you to draft off either side and give you some control. A single pipe just lets the air decide how it is going to get there on its own. I agree that better temp readings on each side would help you understand the difference and maybe it can be easily controlled with the tongue jack.
I have found the sweet spot temp for brisket is an internal of 203. At a certain point, the collagen/fat breakdown is not enough to overcome the moisture being lost due to the heat and it will dry out. And the oven isn’t cheating....it’s just another tool we can use.
Now go get some sleep!
When I originally calculated the intake and exhaust I did it for each side independently. I then doubled the numbers and rounded up for some extra wiggle room. With the exhaust stack split into two sides, with the divider plate, they each have their own exhaust. They will each have their own intake as well once that is split. It will basically be two smokers back to back that look like one from the outside.AndrewPalmer71 wrote: ↑October 14th, 2018, 7:35 pmSo each side will share the one exhaust stack? I anticipated that you would put exhaust vents on each side. But that would be more work than you envisioned. Hope it works out bro.
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