Seasonong Pics & Questions

[jlabolt]

Just getting around to posting the pics of my pit seasoning and hoping you guys will be able to offer me a little help. I put three standard oven therms. in the pit to see how the temp variation was. I'm getting relatively even temps throughout the pit between 5 and 10 degrees (I think this is pretty good for my first build, but let me know if I'm wrong). The only problem is I have one cold spot on the bottom grate on the far side. I'm seeing a drop of anywhere from 20 to 30 degrees. Should I worry? What can I do to help remedy this or should give it a few more practice runs before i rule anything out? how does adjust the levelness of the smoker affect temp. variance? If you need more specs. feel free to ask, I can give you anything you need to help me out.

[OSD]

Great lookin' pit.

On the temp thing. Raise the tongue end ( end away from firebox ) of the pit up a little. that will help even the temp out in the end of the pit. That was a trick I learned when I was cooking on a Lang. Raising or lowering the end of the pit can help even out hot or cold spots at the end of the pit on a reverse flow.

[NewBQ]

Nice pit jlabolt!

[JamesB]

Nice pit! Jim is correct about raising and lowering the tongue on a reverse flow. Experiment with it a bit and I'll bet you have that thing humming along in no time.

[jlabolt]

I raised it just a little bit because I was thinking along those lines, but wasn't exactly sure. It did seem to help, but I didn't want to go too much. Next time I fire it up I'll experiment a little and post my results.

[JamesB]

Hey jlabolt... Experimenting is half the fun!

[Southern Pride BBQ]

HEs correct on my pit (not a reverse flow) but i can raise or lower the tounge to adjust the temp. But I dont know I would worry about a 20 degree temp at the far end away from the fire ?