Hi Everyone,
I am planning a trailer mounted reverse flow smoker with a side rib rack, and I am to the point that I might actually get to the workshop and start cutting some metal today. I thought I would put up a primitive graphic of what I am am shooting for and get your comments and suggestions as I go along. I have plans in my head of what I want to accomplish and will make subtle changes as I need to, but the finished product will look something like this.
The horizontal chamber will be 4' in length, and ~26 inches square. I am actually going to cut one corner off, so the side that the doors are on is not sitting vertical, but slanted a bit...sort of like a side view of the old time Ice Machines that sat outside of gas stations and grocery stores...). In my graphic, the red is the fire, and it will traverse the horizontal unit and enter the blue smoking chamber. It will then flow across the meat, and then enter the side rib rack at the bottom (represented by the yellow). It will exit the top through a 4" square chimney.
Did I mention that the whole thing will be double walled and insulated!
I am excited to get going on this and would welcome your suggestions as I go along.
I am planning a trailer mounted reverse flow smoker with a side rib rack, and I am to the point that I might actually get to the workshop and start cutting some metal today. I thought I would put up a primitive graphic of what I am am shooting for and get your comments and suggestions as I go along. I have plans in my head of what I want to accomplish and will make subtle changes as I need to, but the finished product will look something like this.
The horizontal chamber will be 4' in length, and ~26 inches square. I am actually going to cut one corner off, so the side that the doors are on is not sitting vertical, but slanted a bit...sort of like a side view of the old time Ice Machines that sat outside of gas stations and grocery stores...). In my graphic, the red is the fire, and it will traverse the horizontal unit and enter the blue smoking chamber. It will then flow across the meat, and then enter the side rib rack at the bottom (represented by the yellow). It will exit the top through a 4" square chimney.
Did I mention that the whole thing will be double walled and insulated!
I am excited to get going on this and would welcome your suggestions as I go along.