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We smoked our first hog this weekend and experienced some heat complications that I'm hoping someone can help with. Our smoker is built from 2 55gal drums. The burn barrel is upright with a door cut out for the wood to go in and the meat barrel is horizontal and connected to the burn barrel by an elbow steel pipe. That pipe goes all the way through the meat barrel and has about 50 1/4in holes throughout the length of it for the smoke. The issue was that we could not maintain a heat above 160. We eventually got the hog smoked but only after continuously blowing the wood with a leaf blower to really get the fire going, this maintained the temp right around 200. The other thing that helped was putting hot logs into the actual meat barrel (we did this 3 times total). We would like to just put some wood on every hour or so vs messing with it for the whole 15 hours. Thank you in advance for your help!!!
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