Reverse flow build, just getting started

[real57vetteguy]

I cooked for the 4th time, and it keeps getting better. I am not sureif its the effect  of the stainless or what, but everything I cook seems to be very very moist. I have a brinkman cabinet style small smoker with a water tray, but it does not turn out meat like this one. I have done baby backs, boston butts, chickens, and alot of veggies. Everything is turning out so moist I cant believe it! The Chickens I did this weekend, well I ppulled them off the smoker brought them in and the first cut produced so much juice running out of the chicked, the bottom of the plate it was sitting on ran over onto my bartop with juice. when I heat the smoker water runs out of the cooking chamber opening. I am confused by it but very happy. Its very easy to control the heat, I am using no propane except for start up (about 5-7 mins, i put about 4 small sticks of wood in, the propane rail immediatly starts the wood smoking, after about 2 hours its time for a new stick of wood, I cut the propane on and the rail immediatly fires up, i leave it on for 2-3 mins then shut the propane off, repeat every two hours, with a slight adjustment of dampners from time to time. I am shocked at how efficient it runs. I dont see why there arent more bottom center firebox builds. The temp levels are still running extremly consistant from top to bottom and side to side. I cant imagine a side fire box smoker running this efficient or consistant temp wise. I will post some new pics soon. On this last cook, I closed the ball valve on the reverse (or in my case dual side flow plate) and filled the plate with apple juice. It steamed for hours with 2 gal of apple juice. This build has been fantastic. Its the first time I have ever smoked meat with no BBQ sauce, and the meat needed no sauce or anything! even the butt!

 

[Fife]

Looks like you might be able to get a slab of ribs on that one.

 

[tom37]

You hit the nail on the head, 

Good meat needs no sauce. Or should I say meat cooked the right way. LOL

I personally don't know why we haven't seen more center feed smokers other then its just not the norm. But if you look at how moist a drum turns out food it only makes sense for yours to turn out super moist meat as well. 

I have thought about using the apple juice before but have never done it. I would think you may want to drain it and still run the heat for a while, or rinse it out to keep the bugs from flocking to it.

 

[real57vetteguy]

 I wanted to post a follow up.

Number one Major thanks to TOM for helping me, and giving me ideas etc. Thanks to all of you that talked with me about the build.

Here is the just of the results. I have clocked almost 200 hours of smoke time on the build.

1) it is by far the most efficient working smoker I and about 50 visitors have ever seen, it will run at 210-230 degrees for 2-3 hours on 3 small pieces of hickory. I use the propane to get the fire started only (about 3-5 mins) if the temp drops due to me not paying attention i open the bottle for about 2 mins while adding wood

2) I have run one 17 lb bottle for 200 hours of cooking

3) for some strange reason everything I have cooked is falling apart moist, I dont know if its due to the stainless or the thickness of metal

4) I cooked ribs on this smoker and cannot flip them with tongs due to them falling apart

5) I can put 5 sticks of split wood in this smoker and use it as a grill, I did hamburgers today and had a pink smoke ring and cooked them the normal time you would on a grill

6) the center firebox has been proven to me to provide the most equal cooking temps with a 7 degree avg differance of cooking temp

7) with the thick 3/8 wall thickness, and 1/8 stainless plate inside, the heat takes a bit longer to rise but it stays very even and perfect to cook with

8) I have a 7000.00 dollar DCS grill for sale! this smoker will out cook it 8 days a week and twice on Sunday.

Just of it all! GUYS please consider a center firebox build. I had two guys come over to eat last week in which one owned a BBQ place and one that currently owns one. They both told me I was insane If I didnt open a place or at least compete. I didnt use anything but a mustard base and some grill masters rub. you couldny grab the bones in the ribs without them falling out of the meat in your hands. I'm not about to compete or claim fame to my crappy recipe, its the smoker!

 

[tom37]

If I wasn't so set in the fact that I want a stumps clone, I would have one of these in the works. At first I was really really worried about the design, and how much work would be done if it didn't work out. 

Congrates on taking the wild chance. I really love the looks of the rig and I have even played in cad with what it could look like on a trailer. 

I hope you can stay with us and keep us up to date on how its working and maybe even some shots of the goods it turns out. 

I do the comp thing on a small small level, just to have fun. Expensive fun but still fun.  I actually enjoy getting a large group together and cooking it up. VS the comps. Its just tough to get a bunch together.

BTW.....Very fine workmanship. You have a rig to be proud of.

 

[smokingohiobutcher]

57

I have been trying to figure out how to a charcoal grill out of this for my back yard...

I think you have solved my problem.  I wanted a grill with lots of cooking space but still wanted to be able to smoke also.  I didn't like the idea of the side fire boxes.since lots of people say they are fuel hogs.  But I like your design!  and I like the idea of the propane assist for fast startup times. The fact that it cooks like a UDS and makes everything  moist is a big bonus! I hope you will be able to help me when it comes time to tackle this monster.  wont be too soon though.

thanks

SOB

 

[real57vetteguy]

HOLY! I bet your tank has a BUCKEYE tank co tag on it. we got the same exact tanks! mines a 1968 Buckeye air compressor tank, and to Tom, mine is on a trailer.
 

57

I have been trying to figure out how to a charcoal grill out of this for my back yard...

I think you have solved my problem.  I wanted a grill with lots of cooking space but still wanted to be able to smoke also.  I didn't like the idea of the side fire boxes.since lots of people say they are fuel hogs.  But I like your design!  and I like the idea of the propane assist for fast startup times. The fact that it cooks like a UDS and makes everything  moist is a big bonus! I hope you will be able to help me when it comes time to tackle this monster.  wont be too soon though.

than

 

[fourashleys]

:Looks-Great: AWESOME JOB!!!

 

[derek712]

Hello real57vette,goona attemp a build similar to yours and wondered if you would answer a few questions for me.1st- How high does your RF plate sit off of the bottom of the tank and does it sit on a rail or is it welded in place?How high is your cooking grate from the RF plate?What is the actual distance you left open on each side of the RF plate to the tank ends?Thanks  

 

[mag1]

Great build.  Quick question, do you really need a Dampner between the FB and CC?  Does it make a big difference?  I'm desinging a smaller Center feed RF, but wasn't sure if it would be needed?  Going to put a dampner on the chimney.  Thanks for the info.  (I think our tanks are .25" wall, I was going to use 1/4" plate for the baffel plate) does that sound right?  Can I ask about how much the propane parts cost?

Thanks again.

 

[mag1]

Well, I figured it all out and came up with this one. It is smaller than the OP's (100lb Propane tank), but very similar and works awesome.  Here are some pics of my 1st go with chicken last winter, and a couple of pork loins.  I have done Steak, burgers, chicken, Salmon, pork loin, and one go around of ribs, My 1st try and I got the smoker to hot and dried them out.  So, I need to try that again.  But everything else has been awesome, very moist.  Here are a couple of the smokes, all short 1-1.5hrs worth.  I used Apple wood on these, need to find some other types, I've got a build thread on smokerbuilder.com.

finished_smoker.jpg

• mag1
• Dec 19, 2014

smoker-1.jpg

• mag1
• Jan 13, 2015

 

smoker-3.jpg

• mag1
• Jan 13, 2015

smoke-6.jpg

• mag1
• Jan 13, 2015

 

[jcbigler]

Is it just me or is the upper grate lower on the left side than the right. Or maybe it's just the angle of the photo.

 

[mag1]

Picture angle and the grate is pulled out more on one side. All an illusion. ;)

 

[Gasser]

Just started one of these smokers with center firebox. Used a 30 x 40 inch propane tank. I was thinking of lining the bottom and partially up the sides of firebox with firebrick. Two reasons extend life of fire box and insulation.....any thoughts?