"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof" for
my own lack of experience. I could make the plate removable with a stack on
both ends to get the best of both worlds. That sounds like a smart thing to
do.

I plan on hand forging my utencils and hanging them on a rack (somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start? I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob

Collective wisdom around here on the smoke stack is that it should be
approximately at cooking grate height.

I did see a pit as you described with the stack on the same end as the fire box
and a solid plate running down the center. Don't recall any comments on the
cooking performance though.

Klose will "tune" a pit using a similar idea. My understanding though is that
they use multiple plates set at various spaces, depending on each individual
pit. I believe they loose fit them, fire up the pit and then adjust them until
they're satisfied that it's reasonably evened out. Typically more spacing as you
move away from the fire box. Then weld them into place. The stack is typically
on the end opposite the fire box.

_________
ht_redneck