after reading a bunch of other posts, i realize that my company has most if not all of the equipment required. Ill sketch everything soon to make sure it will work. would it be better to slope towards or away from the fb? And how do you clean underneath the bp without it being removable (or at least half of it being removable)? or maybe i could cut it in half and put a piece of angle iron in a V like ive seen some pictures of (which still would need a little slope. yall mentioned leveling it off, but im worried that the grease from the pig will not drain without a little slope. ![]() that should leave me with some space on the front of the trailer to store splits or possibly a burn barrel. Sent from my SAMSUNG-SM-T817A using Tapatalkīased on your suggestions, im thinking about spinning the cc, dropping the fb behind the axle (hopefully ill have the ground clearance for the fb), and moving the grill from the back to the front (sideways alongside the cc). and let me know if you need anymore information. Thanks in advance for any help you can give me. is there any guidelines on how much room should be beneath the grate to allow proper airflow and space for ash? the firebox seemed a little low, so i propped up the grate in the firebox with fire bricks. hopefully the picture helps show how close the divertor plate is to the grate.Ĥ. It sears and sizzles on a hot clean griddle, thus pure magic. ![]() just want to know if we should worry about lowering the divertor plate or possibly changing the angle. The heat is used twice in our reverse flow system, and in a Lang BBQ Smoker, the reverse flow baffle plate is fat searing on an all- welded griddle, sizzling and searing food to perfection with flavor and moisture beyond compare. we realized that we need to spin the pig in addition to flipping it. it was almost raw on the top and cooked on the bottom, and a lot cooler the further from the firebox. the divertor plate seems to be extremely close to the grate, and after cooking a practice pig for the super bowl, we noticed that the pig was primarilly cooking from the radiant heat from the divertor plate (which only runs halfway down the length of the smoker). also there is a large hole midway down the smoker nearby the main door, it is approximately 2 1/2 inches wide, which i dont beleive serves any purpose (not on the bottom to drain). what size should i aim for to make sure that it doesnt clog too easily?Ģ. i intend to drill a hole, weld on a nipple and screw on a ball valve. obviouslly there needs to be a drain at the bottom to help drain the massive amounts of fat from a whole hog. there is no drain at the bottom of the smoker. i have a welder on my staff who will gladly help me make some mods as long as i let him use it occasionaly.ġ. and i was hoping to get some ideas on how to fix some of these issues. and after cooking on it i noticed some more. Me and my team bought it primarily to cook whole hogs at a comp (we use wsm's for butts and ribs).Īfter taking it home i noticed some problems. ![]() I recently purchased a smoker from a friend of a friend, it appears to be made by balck warrior smokers () or at least a clone.
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