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??
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Uphill Smoke??
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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.
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Club Member
- Sep 2018
- 1083
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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