#11  
Old 09-30-2010, 09:28 AM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
Posts: 942
Default Re: Beef back ribs, moink ball, etc...

HI Chris, I think the fryer is a great idea. They definitely have more capacity and shouldn't take up much space.

I'm also thinking of making a simple non-insulated door with adjustable vent openings at the top and one at the bottom for regulating air flow. I don't think you really need a well insulated door for this particular set up as very tiny amount of air flow is required to feed the charcoal and smoke wood for the slow burn time.
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Weber 22-OTG / Ugly Drum Smoker / 34" WFO

Last edited by fxpose; 09-30-2010 at 09:51 AM.
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  #12  
Old 11-02-2010, 08:31 AM
Serf
 
Join Date: Oct 2010
Location: toronto, canada
Posts: 23
Default Re: Beef back ribs, moink ball, etc...

i gotta stop looking at this postings...damn I'm getting hungry!@!
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