Fire Box placement

Discussion in 'Side Fire Box' started by bhawkins, Dec 10, 2012.

  1. Hi, new here and trying to modify my offset smoker. The fire box that I originally put on was way too small. I really had no idea what I was doing, but was trying anyway. I am in process of replacing the firebox with a nice square one. I was wondering if there was a certain height in relation to cook chamber that works best, or as long as the heat exchange  opening is clear is that good?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hawkins, morning.... I read on your other thread, you are planning of building a RFS.... Is that still happening here ?? Below are 2 threads with some great plans and needed info for making a great smoker....  These should answer most of your questions.... We are always here to help with the specifics of a build.....   Dave

    http://www.feldoncentral.com/bbqcalculator.html

    http://www.smokingmeatforums.com/t/54542/building-an-italian-offset-smoker

    firebox = 1/3 of cook chamber

    firebox volume X 0.008 = firebox to cook chamber opening....

    chimney volume = 5% of firebox volume
     
  3. Great read. I has already found Feldon 's calculator and dimensioned my new box accordingly. I also cut a half moon exchange hole per calculations. I was just trying to find out of it needed to be a certain height inside the cook chamber or does that really matter? Or do you want it to be as low as you can get it?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hawkins, Set the cut-out, of the FB/CC opening, as low as you can get it...  I recommend the area under the RF plate to be 1.5 X's the area of the CC/FB opening......That will reduce friction loss of air/heat/smoke flow through the smoker... The opening at the end of the RF plate also the be 1.5 X's the FB/CC opening...  

    Dave 
     
  5. Thank you Dave. That is what I have been looking for. About the RF plate, does it need to be on a slant away from fire box if you do not plan on a drain? Mine is only 16" dia x 38" long at centerline. The ends are somewhat rounded out. Just thought since it is as small as it is I could just line with foil as a disposable drip pan.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Aluminum foil on the RF plate, will act as a heat shield keeping the RF plate hot and the food cool....  You need the radiant heat from the RF plate to cook the food....  When the food is done, throw a little water on the RF plate to loosen the burnt on stuff...

    Then open the drain you didn't install..( oh my, that was cruel.... sorry)   I think the drain is installed for ease in cleaning.... make the plate level with a dam on the end....  Most folks with RF smokers don't use water.... if you want to use water, a single use baking pan with water in it will do the job just fine.... A small piece of foil under the piece of meat, or an aluminum baking pan to catch the drippings will work...

    Dave
     
  7. Thank you again for your help Dave.I appreciate your patience.
     

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