Great video! Thanks for sharing. I have a backyard offset that always like to draw in air (it has intentional cut-in vents that I can't close). I've noticed that with yours, if you open the door more, more oxygen is let in and the fire gets hotter. In mine it seems the opposite is true. If I close the door it casts heat back into the pit keeping the cooking chamber hotter, but if I open it up it creates a little back-pressure and the cooking chamber gets cooler. Is this ok? What might I do to slow down a hotter fire if I can't crack the door like you're showing? Spacing out the logs has worked for me, but if that isn't doing the trick then I usually open the firebox door up (to cool down the pit), but at that point I'm worried I might be getting a hotter fire even if the cooking temps are where I want, and now it's not "low and slow" (I do need more testing to see if that is actually true)?
nice video, verry informative, little by little I'm piling everything i need to build my 250 gallons smoker and I have 3 question and I hope if you can help me 1. how long is your fire box 2. and if the thickness of the pipe wall influences in heat retention 3. insulated fire box or not and why. THANKS
