"Bob" wrote in message

I am new here and am going to build my own smoker with an offset firebox.

Can anyone tell me a good method of controlling the air movement in
thepit?

I assume I need air to come into the firebox, I am thinking of the bottom
back of the firebox would be a good place, forebox door would face the
rear
of the trailer, but I am not sure where to place air inlets or am I sure
of
how to make it. I could do a sliding mechanism or a rotary one like the
small smokers had. Any suggestions?

My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

I will also need air control on the smoke stack. I have read mostly that
this should be left completely open so as to not let the smoke create
creosote. Does everyone agree with that? I can put some type of control
here
either with a flat plate that rotates like a choke on a lawnmower engine
or
I can use a cap like those on farm tractor exhaust (but with some kind of
adjustment). I will want to have a cap anyway to keep rain out, correct?

Just need to make sure I get the flow right with heat and smoke movement.


Thanks for all the great information so far, looking forward to tasting
the
first thing I cook in it.


I don't know about running the smoke through the pit and out the same end as
the fire box. Have never seen it, but it might be a good idea. However,
I don't really see a need for it - if it was such a great idea than it seems
that the high end pits would be using it. If it ain't broke, don't fix
it - but on the other hand, it might a revolutionary idea just waiting to
happen.

In my years of experience I have never seen the need to control the smoke
output. A cover, yes, to keep the rain out, but when cooking this is
always wide open. I want the smoke & heat to flow over the food, but not
linger. Therefore, I always keep the intake vent open some to facilitate
the smoke flow. I roughly control the temp by the amount of fuel (wood),
and then use the intake vent to fine tune the temp - but almost never
operate with it completely closed.

Don't think this is any help in your design, but however I built it, I would
keep these principles in mind.

Bob (another one)