New beer brewer to Smoking

Post by **Big T** » December 29th, 2013, 10:56 pm

If it's too big you'll struggle with temperature control. I'd say 115% would be the max and no less than 100%, if you live where the winters are very cold I'd say 115% but in a mild climate maybe 105 %.

Kyled93 · Post by **Kyled93** » December 30th, 2013, 7:15 am

Thanks Big T.

But how does it cause a problem with temperature control if all the other components are sized accordingly? Can you just throttle down the air intake and use less lump or wood? I'm trying to understand. Thanks!

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » December 30th, 2013, 7:52 am

yes you can throttle it down, but more than likely you won't achieve total combustion in your firebox which will cause lots of white smoke. This is known as a dirty fire and can affect the taste of your meat. Remember you are trying to run the cooker where you are only seeing thin blue smoke.

The Czar · Post by **The Czar** » December 30th, 2013, 8:37 am

It's all about natural draft and balance....

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Kyled93 · Post by **Kyled93** » January 9th, 2014, 9:39 pm

And finished!

Kyled93 · Post by **Kyled93** » January 9th, 2014, 9:46 pm

First products off the smoker! Awesome! By the way...

Post by **Big T** » January 9th, 2014, 10:40 pm

SmokinFF · Post by **SmokinFF** » January 10th, 2014, 7:10 am

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Post by **Pete Mazz** » January 10th, 2014, 7:12 am

Grabber70Mach · Post by **Grabber70Mach** » January 10th, 2014, 8:31 am

Looks delicious, congrats on getting her done.

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bstory · Post by **bstory** » January 10th, 2014, 10:22 am

Some good work right there, but where is the home brew?????

bluecatfish · Post by **bluecatfish** » January 10th, 2014, 12:43 pm

Fine looking smoker and great looking grub! Makes me want to fire up my smoker!

Smurf · Post by **Smurf** » January 10th, 2014, 3:41 pm

Nice work Kyle. :LG:

Rev.Mike · Post by **Rev.Mike** » January 10th, 2014, 5:01 pm

The Czar · Post by **The Czar** » January 10th, 2014, 8:49 pm

Samples ?

Smokeone · Post by **Smokeone** » January 10th, 2014, 9:18 pm

Kyled93 · Post by **Kyled93** » January 11th, 2014, 9:54 am

The ribs turned out very good! Did a rub and smoked them for a few hours. The butt took a bit longer but the best thing was how easy it was to control temps with a reverse flow smoker. It made the experience that much better. This weekend I'm planning on smoking a brisket and brewing up 10 gallons of Rye IPA. Should be awesome!

Thanks guys for the design help!

Post by **Rodcrafter** » January 11th, 2014, 11:11 am

That was great! I love me some brisket, I'll be looking for samples.

Good job!

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