thanks Dirtytires! Well want to open bbq joint in Czech Republic with proper smokers. I have my custom offset (120x60 cm), where I can smoke just +-30kg of meat. Plus I have different temperatures across the CC due to wrong layout. So this time I want to be 100% sure what I'm doing. It wont be cheap build.Dirtytires wrote: ↑November 6th, 2018, 11:57 am—- the top of the firebox is usually the bottom of the baffle plate.
—- yes, best if gap is same size as throat.
—- a tank obviously has a bell on each end and a pipe does not. You don’t need to do anything special in this area as either will work.
—-in theory, the thickness of the smoker would indeed count as chiminey legnth but we are only talking about 0.25 inch so not really a factor.
Sounds like a big build....you cooking for an army?
Thanks Big T!Big T wrote: ↑November 20th, 2018, 9:06 pmYou don't have to leave any space between the door edge and BP gap, you can go right up to the edge of the grease dam if you want. Just don't put anything over the BP gap. The BP gap needs to be the same as the throat (opening from FB to CC) or up to 25% smaller but not larger than the throat. I would install the BP level front to back and end to end, also the "V" in the plate isn't really needed, just extra work. The distance between the BP and bottom cooking grate is right in the middle of the recommended spacing 2''-6'' so it'll work fine.
I think i will buy flat stainless steel anyway to get business approval...Dirtytires wrote: ↑March 21st, 2019, 1:47 pmGreat progress...looks really nice.
Don’t mean to be critical but most of us use ‘flat’ expanded metal instead of the ‘raised’ because it is easier to move food on and clean. Nothing wrong with what you have but thought I would mention.
I know one company in Czech Republic, which is doing that.Dirtytires wrote: ↑March 23rd, 2019, 12:55 pmI’m not aware of expanded metal in stainless....is it?