Wrap some insulation on your pipe from the burner to the smokehouse. I think you are losing quite a bit of heat as it passes thru the connector. I love the rack set up, that was a great idea, strong enough to hold heavy meats, far better than light weight wire. You have me rethinking how mine is, now just to find a thicker rack.
What are you smoking? Asking, because I see your smoker on an extended pipe, but you at the same time water the wood flakes. If you smoke on cold smoking, don't add any water to the system... don't water your woodchips.
Wrap some insulation on your pipe from the burner to the smokehouse. I think you are losing quite a bit of heat as it passes thru the connector. I love the rack set up, that was a great idea, strong enough to hold heavy meats, far better than light weight wire. You have me rethinking how mine is, now just to find a thicker rack.
I love the wine cork thing. That is awesome, I have never seen that before.
MAY I ASK, WHERE DID YOU GET YOUR RACK & THERMOMETER...AS I MAY BUILD A SMOKER & COOKER JUST LIKE YOURS !!!
Amazon for both. I measure my interior space and found racks that fit those dimensions.
What are you smoking? Asking, because I see your smoker on an extended pipe, but you at the same time water the wood flakes.
If you smoke on cold smoking, don't add any water to the system... don't water your woodchips.
Smoked a ham. This was not a cold smoke. Pipe connects it to a separate smoker serving as its firebox.