got an idea would like some feedback on it

[thefooll]

I am in the process of building my third smoker.  Since the meat tank is so long on it I was thinking of maybe adding a 2 1/2 inch pipe in the bottom of it attached to the fire box and about a foot long.  Just wondering if anyone has tried this or not.  The big tank is about 5 foot long.

image.jpg

• thefooll
• Jun 14, 2014

 

[pappapig]

Are you thinking for smoke distribution? Seems like it would affect the draft and flow, but never tried it or seen it, so I'm not sure. Interested to see the outcome if you try it.

 

[thefooll]

More so to move the heat down a little farther.

 

[pappapig]

So will it be tied into the smoke chamber or capped off and just against the bottom of your tank? Just making sure I'm on the same page with you.

 

[daveomak]

thefooll, evening..... as a rule of thumb, for a wood burning heating device on a smoker, you want the Firebox to be about 1/3 the size of the Cook Chamber... Sooooo, about 175-200 gallon would work for the 500 gallon CC......

 

[thefooll]

The pipe would be capped at one end. Using it more like a heat sink. Dave that formula works good on most builds. I have found that using the propane tanks that they store heat so much longer that the hear box can be smaller. Takes a little longer to get to temp but will stay at the desired temp longer almost like an insulated smoker.

 

[pappapig]

Gotcha, never seen anything like that myself. Hard to say if it would hurt or help, don't see why it might not function, just not sure the benefit would be enough to justify the extra work.

 

[thefooll]

I am just trying to figure out a way to get the heat a little more even through out the cc

 

[pappapig]

What you're talking about sounds like an external version of reverse flow. Have you thought about just putting in a reverse flow plate?

 

[thefooll]

never heard of it or tried it

 

[daveomak]

Evening..... Well, from what I'm reading.... You are trying to build a reverse flow smoker... Your ideas are somewhat unconventional....

May I suggest you read a few threads in.... http://www.smokingmeatforums.com/f/201/reverse-flow....

In that RF forum, there are many proven builds that may meet your needs.....

The problem with unconventional builds is, "whether or not they will work", which is part of experimenting but..... you may end up with something you are not happy with and have to cut it apart and rebuild it at least once....
If you are up to that, go for it... our members are trying to direct you in a direction, that you will be successful...

I'm all for being different.... been there, and have had limited success..... Now I try to find a few proven aspects of my builds and extrapolate on those proven ideas.... Still, my designs are different and at times even work....

Everyone here takes pride in helping someone build the best smoker in their town,... or at least their street, so folks OOOOOOO and AHHHHH over it.... request you to cook some ribs for them when you fire it up.... wander over when they smell smoke just to OOGLE it...


Dave

 

[pappapig]

Yep what Dave says, he beat me to the punch on explaining it!

 

[thefooll]

Wasn't trying to suggest anything like u all don't know what u are talking about. Just saying I have never heard of a rf smoker.

 

[daveomak]

Here is an example of a Reverse Flow smoker..... This smoker has multiple cooking grates and heat re routers.... but...... the basic concept is there...... heat travels under the Reverse Flow plate.... turns the corner at the end of the RF plate and heads toward the exhaust... 2 air inlets in the Fire Box allow for great temperature control of the fire and the food in the Cook Chamber....

Smoke circulating in a smoker.jpg

• daveomak
• Jun 25, 2014

 

[thefooll]

Ok that is kinda what I was talking about. But what I want to do is run a pipe down the bottom of the cc attached to the fire box but still have openings on each side of it for the smoke. The pipe would be scoped at both ends. One end would go into the FB. The other about half way down the cc. The pipe would be filled with oil like an oil Heater would have. Just to move heat farther down the cc. Would still be like a conventional smoker but with the heat sink tube in it.

 

[daveomak]

In my opinion, you are overthinking, a very simple design, that has proven itself to be a very good smoker....

 

[thefooll]

That is what I was wanting to know. Lol

 

[towerclimber]

Fooll,
Reading everyone's post and it almost sound like your wanting tuning plates but in tube form...ill explain tuning plates for you if you don't know, if you do know I don't mean to insult ya !

Tuning plates are multiple plates that sit under the lower meat rack but above the opening for your fire box. When installed they allow you to slide them side to dide to evenly distribute heat througjout your cook chamber...samr concept as your idea but use a lot more often because its efficent...
Hope this helps

 

[pappapig]

Fooll,
Reading everyone's post and it almost sound like your wanting tuning plates but in tube form...ill explain tuning plates for you if you don't know, if you do know I don't mean to insult ya !

Tuning plates are multiple plates that sit under the lower meat rack but above the opening for your fire box. When installed they allow you to slide them side to dide to evenly distribute heat througjout your cook chamber...samr concept as your idea but use a lot more often because its efficent...
Hope this helps

I think what he's thinking about is external to the cooking chamber, to even out the heating, that's why we suggested the rf design.

 

[thefooll]

I was wanting to put it on the inside of the the cc.  Hey Dave I saw the drawing that you posted but how do the redirect plates work?