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Uphill Smoke??

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  • MTurney
    Club Member
    • Feb 2020
    • 200
    • Grapevine, TX

    Uphill Smoke??

    RE smokers, Ben Lang recommends having the opposite end of the firebox be slightly higher than the firebox end so the smoke/heat has to “travel uphill.” That seemed odd to me....anyone know why that would help??
  • rickgregory
    Founding Member
    • Aug 2014
    • 773
    • Seattle, WA

    #2
    Heat rises? That's all I can think of.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9792
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      I guess it works better. It has to go back down hill to get out since it's reverse flow.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        Exactly. Also, where is the grease port located?
    • Ahumadora
      Club Member
      • Oct 2015
      • 2091
      • Pilar Buenos Aires, Argentina

      #4
      Depends if it is standard or reverse flow. Standard you would do that to help it draw better but should not need it if the pit is designed correctly. Reverse flow you could do that to help even out temps end to end .
      End to end temps will vary depending on amount of wood/fire, air inlet opening and temp you are operating at.

      Comment

      • mrteddyprincess
        Club Member
        • Sep 2018
        • 374

        #5
        I cook level. No issues whatsoever.

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          By the end of the cook I am usually a little bit tweaked. Might have something to do with the pile of cans next to the pit.

        • MTurney
          MTurney commented
          Editing a comment
          Beautiful pit by the way....love the wheels!

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      Meat-Up in Memphis

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