...and another round of ppb pit questions

[BuckySWT]

went and did a community bbq for a bunch of people. 80 # of chicken quarters and 20 # of sausage. called in reinforcements for our little trailer pit, and had 3 other pits fired up and ready to go.

Got them all up to 350-400 to cook chicken an the fast side...was figuring hour and a half-2 hrs.
Got almost 70 quarters between the 3 pits for round 1.

Now...an hour and a half later, my buddy's chicken is reading in the 150's (theigh) and mine are only in the 130's. Say what? AND, mine was chilled out at 420 ish the while time, his was at 340.

He thermo is towards the top of the door, mine is on the high side, maybe a shade past halfway up.

The best I can figure it, the heat is coming in through that big hole from the box to the chamber, and following the top of the pit and going straight out the stack. Had to open up everything to get the pit up tp like 500 for the next batch of chicken to be done in an 2 hrs. Unreal.

I was thinking about welding half the inlet shut (ie reducing size by halfish...it's a 9x 16 oval...way too big) and adding one of these:

http://www.horizonbbqsmokersstore.com/s ... For/Detail


one guy mentioned lowering our stack firther into the pit too

thoughts...any help would be appreciated.

[Tubby]

...and another round of ppb pit questions

If your stack is flush with the inside of the smoker, you're loosing heat and smoke quickly. If you can extend the stack inside to come down to the meat rack or lower it'll help hold smoke and heat. Good luck

[BuckySWT]

10/4 sounds like the easiest fix

[txfireguy2003]

Yup, that smoke stack needs to be level with the lowest meat rack on the inside.