Like Smoke
Active member
- Joined
- Feb 21, 2022
- Messages
- 159
- Media
- 8
- Reaction score
- 93
- Location
- Colorado Springs, CO
- Grill
- Texas BBQ075. - 24 inch Weber charcoal roll around with work top
Just some thoughts on smoke. If I was going to modify mine I would lower my smoke stack just above my cooking grill. If you think about the current design, heat and smoke rinses and out it goes. By lowering the exit into the stack, both would remain longer in the barrel. Treager recommends 3/4 inch clearance on the stack cap, I run mine about a quarter of an inch. You don't have to worry about back pressure on the fan because any extra pressure exits the 1 inch square tube that feeds the grease can. Shedd is going the right way by partially restricting his stack with a foil covering. The longer the smoke is in the barrel, the more your protein is going to absorb it and I also think that the temp would remain more stable. I would like to modify mine and test it but I don't have a hole saw that is the right size. I hate to buy one for one cut, but I am also asking around if any of my friends have one I could borrow. Good Cooks to all.