I split the 2.25” pipe and put a 4x5” plate on each side.Dirtytires wrote:Paint is hard to get to stick to a firebox and it totally is a bummer to put all the work into it and have it fail. In the spirit of helping others to prevent the same fate, maybe a quick post of your procedure (any metal prep, what type primer and what type of top coat) would be of great interest to the group. We get a lot of pretty paint pictures but fewer after the fact results.
Concerning your heat transfer tube, it looks like you used 2 pipes and then put a plate on front and back. What is your total, unobstructed opening measured at the smallest point? Can’t tell if you split the pipes, or kept them whole.
I’ve got lots of room for temp adjustments. That was running wide open with as much pecan wood as I could stuff in it. I think it’s completely done now.Dirtytires wrote:Now you went too far in my opinion. I do t like to cook that hot. I might suggest you block it back off some till you are close to your favorite cook temp. You are not looking for a whole lot of restriction but you do need some heat controll.
Looking good.....
Me too. That would’ve been a lot of work headed to the scrap yard and a new adventure started. I’m glad it finally came together.Big T wrote: I'm glad to hear that you got it figured out and didn't have to do a complete rebuild.
What’s spatchcocking??Dirtytires wrote:Temp controll is important on chicken. I cook mine a bit warmer than beef at 275. Use a probe thermometer and pull it as soon as it’s done...I pull at 160-165.
If it’s a whole bird, highly recommend halving or spatchcocking it....will cook more evenly and faster which helps retain the juices.