|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: What are the size relationships when building a smoker?
Smokey, a friend of mine cooks for a living, the size of his smoker is 4ft round by 6ft long 2 doors (home made) fire pit on one end about 20inches , one grate , one damper (bottom of round ) one smoke stack at opposite end, the ? is does the size have to be the same to cook consistant on bldg another smoker, can the area or (size) and the temp, and time, of smoker make his meat as tender as it is. please if you can reply.
Hi RV,
In a word, "No.
There are some relationships that need to be maintained, however. The fire box should be 15-20% of the cooking volume and the air intake and exhaust should be adequate for the size. Time and temperature are what make the meat tender and you can achieve that in thousands of ways. I have cooked piles of meat on an old army bed spring mounted on 4 pipes driven into the ground and surrounded by roofing tin.
If a successful design is important to you, I suggest that you invest in a copy of "The Great American Barbecue & Grilling Manual" which has chapters on design considerations, construction materials, plans and illustrations, plus how to get the best out of whatever. Click into The Barbecue Store at www.barbecuen.com and check it out.
Luck,
Smoky
|
