yes, the original door skin, was a fiber board, I replaced the insulation and cut a new skin out of 16 GA stainless.Rodcrafter wrote:That is very nice.
What did you have to do with the door? I'm guessing you had to strip the inside and add insulation and a new inner panel to keep it from getting too hot on the outside.
yep I think it will just take some fine tuning, I am thinking about making the dufuser plate out of some 1/4 plate and larger like you mentioned to see what that does.Rodcrafter wrote:That is what I was guessing on the door. I don't have a pellet pooper myself, but a lot of these guys do. The thing I hear most is a well insulated cabinet sort of works against the process. It holds the temp almost too well. You may consider putting an air inlet down low on the same side as the auger to pull in cool air as well. The defusing plate could be bigger too, which may even it out.
Brisket sure does dump a lot of fat.
I kept an eye on it, I figured go big or go home, LOL plus I could have always moved them to my stick burner if I had a problem so I was not too worried.Rodcrafter wrote:That was a very bold move trying to cook all of those briskets on the first cook. I would have been nervous as heck.
I think I will try a second diffuser with the smaller gaps to see how that does, what thickness is yours? looks like it might be 12-14 gauge, thx for the infoSmokeone wrote:Wow 8 packers, now that's a cook!
On my cabinet style pellet cooker, I have basically a double diffuser. The first one is just a small piece of metal bent over the fire pot to deflect the flame and cause a little turbulence. The second is a diffuser/drain pan. It is full width of the cooker with about a 1" gap front and back. Mine runs pretty even on temps. When I first reach temp it has a 10 degree or so variable top to bottom. After 10 or 15 minutes it stabilizes and is within a degree or two top to bottom.
http://www.smokerbuilder.com/forums/vie ... 108&t=1316 here is the link to my build. (Diffuser pics on page 4)
the angle is a good call... with it full I made a mess in the bottom there it missed the drip pan, damn the fat in big packers, LOL.Smokeone wrote:It is 14 ga. My temp probe is mounted center of the back wall. I don't see much difference in the smoke flavor, over my UDS. We have talked about putting a piece of metal on an angle on the back wall and on the door. This would serve two purposes, create turbulence in the smoke and heat, and to force the moisture to the drip pan, thus avoiding the baffle gap. I haven't had a problem with the second part, but I haven't had the cooker full yet.