Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Homebuilt & Modified Cookers => Topic started by: TMB on November 01, 2013, 10:12:02 PM
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When I built my pellet grill/smoker I never considered pressure when running the unit on high but then again I never really ran it in high setting. Now when we met in Georgia cookout I had Terry (TLG) run the unit on high setting and cook a yardbird to see what would happen.
The chicken turned out really good and a few mins longer in time than an SRG but it did really well.
The pressure issue showed up a few mins after the unit was going. There was smoke coming out of every port in the smoker and the smoke was a grey looking smoke. I knew I had a pressure issue so now that I'm of work and had time to consider the problem I now i'm on the way to fix the issue. ;) I love modifing grills!! :D :D
So here is the start of the "venting" and will finish soon and test so y'all get to watch as I go ;D ;D
First mod is the open the vent on top of the lid and make it a 4 in opening and pipe will be installed then testing begins!
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are you a machinist tommy? in a former life maybe? 8)
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Just a thought Tommy....
More venting is good - but...perhaps the ability to have a variable speed fan will yield additional control?
I think that air "though-put" or velocity thru the unit should be considered as part of your equation. Too little air - and you cant get a high temp - and things like chicken skin will be tough and soggy.
Too much air thru the unit and you can achieve higher temps - but you may find that some foods are a bit dry. It has to do with the air and it's ability to carry off moisture. Got to have enough - but not too much.
How about trying a multi-speed fan while you are experimenting?
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Just a thought Tommy....
More venting is good - but...perhaps the ability to have a variable speed fan will yield additional control?
I think that air "though-put" or velocity thru the unit should be considered as part of your equation. Too little air - and you cant get a high temp - and things like chicken skin will be tough and soggy.
Too much air thru the unit and you can achieve higher temps - but you may find that some foods are a bit dry. It has to do with the air and it's ability to carry off moisture. Got to have enough - but not too much.
How about trying a multi-speed fan while you are experimenting?
I will consider the fan but first i need to run it on high to see how the new vent works
Thanks for the input Tim
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Good luck Tommy. Be safe!
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This forum is blessed to have two of the finest BBQ mad scientists around. First we have Tommy (TMB) and his mechanical mastery. Next we have Chris (Tenpoint5) and his sausage experimenting. The best part is, we all benefit from their "playing around". Keep up the great work, both of you!
Art
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Alright, boys and girls it's almost time to try out the pellet pooper. Waiting on someone to help me move it outside so I can test with it. Still having issues with my knees so can't lift the cooker up yet :'(
But soon testing will begin!!
I was able to take the top to my buddy Bret for the finish since I can't do anything right now. Besides I pay him with food ;) so he likes when I have "things" for him to do :D :D :D :D
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So if I hear sirens, I'll know you started?
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So if I hear sirens, I'll know you started?
YEP!! LOL when you gonna by for a cooking demo of this grill??
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So if I hear sirens, I'll know you started?
YEP!! LOL when you gonna by for a cooking demo of this grill??
After you do a test run and it doesn't go boom or anything.
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Looking good.. You gonna put the segmented disc vent on top? or a flat slide plate? P.S. I found a couple disc blades out in the barn. Got lots of use on them but still look pretty good.