It has not been used yet, he offered to let me put some wood in there and light it up... since im new to all this i would appreciate things to look for. I assume keep an eye on temp and see how well smoke flows out of the top exit? anything else though?Big T wrote: ↑October 9th, 2018, 10:09 pmWelcome aboard!! This is someones take on a vertical reverse flow smoker. Most VRF's channel the heat and smoke from the fire box through false walls, out a gap at the top of the walls, down over the racks and is drawn out a stack at the bottom of the cook chamber. You also get some radiant heat from the walls in the design that I just referenced. The cooker in the picture does the same thing minus the radiant heat from the walls. I don't have any experience with this particular smoker but if the dimensions of the overall design aren't correctly laid out then it could cause some major issues with how it drafts. It also may work like a dream but I don't know that either.
I noticed that the 1/4" plate between the firebox and the cabinet is tight in there but it can be removed, there is a grill grate on the bottom between the firebox and the cabinet... would removing that thick snug plate of steel make this more of a regular vertical smoker or would that be too much direct heat/smoke?Chromeski wrote: ↑October 10th, 2018, 1:03 amIt's an interesting design no doubt. If you are serious about buying this then I would invest a rack of ribs and an afternoon to test it. Get a few temp probes and check temp top middle and bottom a little variance is expected. But if it's extreme then it would be a no go for me. When cooking you are not looking for giant smoke clouds coming out of the chimney. Either way post pics and let us know.
Very true...Dirtytires wrote: ↑October 10th, 2018, 10:00 pmJust an opinion here.....but since you are already asking about modifying it and you haven’t even purchased it yet, could be a sign that this might not be a unit for you.
When you buy something new and custom, you should LOVE it.