Well, first it's not a theory any longer.
500 GALLON REVERSE FLOW SMOKER HOW TO
They learned how to control temps by opening the door. Some well known pitmasters on the circuit still do. A few air inlets and that problem is solved. Some folks have to run their smokers with the FB door open.
You know, when I started this project years ago, folks told me I was crazy and it wouldn't work. Have you taken the temperature of the FB or the air temp as the heat comes out of the FB ? I think I know what you will find. Sounds like, in order to get the Cook Chamber up to temp, you have to have the lower air inlet, on the FB, open so much, you Fire Box is screaming hot, causing the hot spot. Outside of buying a more expensive cooker that is engineered to evenly heat across the cook grate, that is.īest low dollar/low effort plan is a water pan right over or nearest to firebox opening which you refresh as needed along with placing the meat all the way across the cook grate from the firebox end and then rotating the meat during the cook to expose both ends to the heat as the firebox end will always be hotter than the exhaust stack end. I and no doubt others, chased this problem for a few years and there's no amount of tinkering or gear you can add that really works well. The distance from the cook grate to the lowest part of the smoker body should be at least 8 inches and when you add plate or device/s to move the heat more evenly across the cooker, you move the heat closer to the cook grate once the plate or device/s heat up which creates another set of issues that contribute to the problem. They work for a while but during a long cook like a packer brisket, the metal itself heats up and the problem happens again to a degree.
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