British BBQ Society Forums

Hi guys went for a trial run today with my smoker and some spare ribs from bookers. I seemed to get used to maintaining my temps after a couple of hours but all tasted good in the end. I used the 3-2-1 method heres some pics below.

Rubbed and about to go in the smoker:
http://i556.photobucket.com ...

Thanks for that I added another starter full of hot coals, a chunk of wood and opened the exhaust fully and it shot up. I closed the air inlet to 1/4 closed when it got to 225f but it's up to 264f now.

Do you have any tips for lowering temps and keeping them stable?

Hi guys, I've recently finished building a drum smoker with a firebox underneath. I wanted to do a quick test today to see if I can get it to the right temps but Im having some problems.

I filled a charcoal starter almost to the top and emptied the coals when white into the firebox and the temp ...

Thanks for the advise. Are those measurements in inches or cm?

Im afraid the holes are cut into the drum on that side, so I would have to weld and patch-weld pieces on, to cover the hole. It would also involve cutting up the frame the gas bottle is mounted on.

Would the design I have not be ok as I'm going to make it a reverse flow? Perhaps if i make the ...

Thought I'd give you a better idea of what it will look like. The holes are cut for the firebox outlet now just needs welding up.

The drum is a 45 gallon the dimensions are 88cm x 59cm.

The exhaust for the cooking chamber is 9.3cm in diameter and 48cm in length (can add more or less length as only the external portion has been welded up).

The firebox (gas tank) is 41cm x 30cm.

The outlet chimney from the firebox is 12.5cm ...

Thanks for that will be nice to get some pointers.

Im going to get started on the firebox at some point tomorrow so I'll try and get some pics up when I have it all assembled in the next couple of days.

Can anyone recommend a good high temperature sealant that is safe to use in a smoker? Just to ...

I have got a couple of booker's near me but don't have a card. Have just seen online that I can print off a temporary card so It mite be worth me popping in and having a look at what they have.

I would be gutted if I wasted a great piece of meat on my first go, so think I will have a trial on some ...

Well there are a few others that I can try as well but the more expensive one is attached to my local farm shop so I guess it would be organic. My previous experience with them is very good, and he told me that he would leave more of the belly on ribs than he normally does.

The other butcher is ok ...