New Smoker Build Questions

[lumbrjk]

First smoke test today... Just a few sausages to get a feel for fire management, heat retention, etc. So far, it has been pretty good....

10-15 degree temp variation across the cook chamber with awesome heat retention. Using some old (super dry) Arizona Oak so it burning super clean. Keeping temps of 260-300 for 4 hours now.

How does that sound?

[Panhead John]

Sounds good, but it’d sound better with pics! 👍

[Greygoose]

I think you built a winner !!!!

[DogFaced PonySoldier]

Wow, 10-15ºF temp variation? That's awesome! Reverse flow FTW!

[DogFaced PonySoldier]

I didn't see any pics of the baffle or whatever you made on the inside or anything to make it a reverse flow?

[lumbrjk]

Lighting is not terrific but I have two plates, not welded in that run across the bottom of the cook chamber to the bell on the other side. The thought was to be able to remove the plates for cleaning.

[lumbrjk]

Loving this thing! Pecan and oak for fuel. Figured I would add a few pictures of the fun.

[barelfly]

Did you smoke the pies a bit as well?

[lumbrjk]

I actually only smoke them. Put them in and take them to about 200+. They come out amazing! I cover the crust as it really gets smoky if I dont.

[DogFaced PonySoldier]

Great build. I went through and reviewed this yet again, it's amazing for me to look back at where I was 6-8 months ago when I first got into learning about this stuff. Now, I'm not old hat by any means, but I've learned a lot from watching all these builds, following people on FB and IG (I finally gave in and signed up for these both, JUST due to this hobby) and lately a couple of weekends working in person with guys like Frank Cox from Smokerbuilder.com.

It's a fun hobby!