I will be putting close up pictures of my valve system on my Pit Barrel on this thread. I need to take some more pictures, the originals were on my other computer that Key-Rashed.
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I have 1/2" on both sides. If I can use the B & B with a layer of Kingsford blue and white on top and preheat with the lighter fluid method for 20 minutes, I don't need much from the valves if the ambient temp is over 80 degrees. Even with 4-5 briskets.
Since I mostly cook over night, the valves get used plenty.
Just a hole bit (w/ pilot bit), conduit nuts on both sides, JB weld to seal up on the outside.
I put the first one on the opposite side of the vent, without that extension. I didn't do much, then I thought about the extension to get some flow, and making it symmetrical. That other pic was my first 5 brisket cook. I hooked them up, looked at my wife and said, "OK, let's see if THIS is going to work."
Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
I thought that was the reason, wasn't sure. do you throttle it up when its cold or humid? A problem I rarely see. I am thinking of buying one of those smokers. I first thought about doing a home conversion but then realized that my time and the chance I don't get it right would leave me frustrated and wanting a PBS even more.
Yeh, at first I had briskets touching coals. Didn't do anything to hurt the brisket, but it snuffed my coals. Now I cut the points off at the end of the flat if they are over 18-19".
I do so much cooking overnight, with this thing I just have to set my Maverick alarms, and go to bed.
The intake is set for the entire cook. You adjust temp by increasing or decreasing the air flow at the top.
Jerod, what is the purpose of the extra length of pipe? (essentially the stove pipe above and beyond the valve). Does it improve flow or prevent backflow or just move the smoke from your eyes? I can see why you would put in an upper controllable vent (I'm thinking of doing the same thing) Just wondering why the extra pipe is needed. (It does look cool!)
Of course! Sorry. Chimney's 101.
Do you think placing the vent on the lid would have been sufficient? I can see the draft issue when coming out the side, but what about if a simple covered hole was put in the lid - a la Weber kettle?
Do the Quarter turn valves have a nylon / plastic internal gasket? I'm wondering if that would melt, or the temps sufficiently cool.
I'm toying with two ideas for a similar mod:
1) 2 * half inch holes in the middle of the lid, each coverable with a circular magnet. Seems simple enough. 3 Holes might be required. They would obviously be separately opened as needed, or covered with a magnet each.
2) Installing 2 * quarter turn 3/4" valves pointing straight up off the lid. Tight control, look suitably stupid, but wondering about nylon bushing inside the valve.
I would stay off the lid. I just feel like not having an opening "on the top," really locks in the moisture, and all the gases and FLAVORS that make these babies sing.
I got the regular valves people use on their intakes for some vertical smokers. No melted plastic odors, or any other problems.
That's a big load of meat....
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