Thoughts???

Discussion in 'Reverse Flow' started by ribwizzard, Nov 4, 2014.

  1. So, the only problem , but it's a big problem I have with the reverse flow design is the amount of drippings I get built up on the reverse flow plate/ drip pan. Running the smokers at max capacity 12+ hours a day , 6 days a week builds up 1 inch thick big chuncks of burnt up nasty crap . It slowly starts to effect the efficiency of the cooker and also starts to put off a burnt grease like smell. Rinsing the smoker every night is not effective, the only way is to pull out grids and start scrapping away at the crap, and the big chuncks keep plugging up the drain pipe. Even running water in the pan does not help.
     
  2. Don't think this problem can be corrected, it's just the nature of this design, and I don't want to go with the traditional offset style build, due to all of its design flaws, mainly I don't like the smoke going up through the meat,

    So what I'm asking for input on is the ideal of notching the end of the 250 gallon as normal for installing a square firebox, but not installing the reverse flow plate and not cutting the half moon out of the back vertical wall of the firebox. But instead, leave the back vertical wall of the firebox intact and instead cutting the half moon out of the top plate of the firebox. This way the heat rises straight up into the chamber, then travels horizontally across the top of the meat to the exhaust located at the other end of the Cc. In effect, something like a jambo.

    Dripping would now end up in the bottom of the tank, and now would not burn up into scale like on the reverse flow, heat would not come up through the meat and burn it from the bottom at firebox end like a traditional offset. Other than less efficiency due to less heat transfer, does anyone see any other potential problems with this ideal?
     
  3. Would it be at all feasible to have an airtight opening/flap the other end to the firebox which would allow you to scrape everything off the RF plate towards you and into a bucket or something similar? You'd then be able to do that whilst the smoker was cooling down and the grease would still be fairly fluid.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That will work.... then put in a 6" square drain box with a slide closure... OR.... A slide out drip catching pan under the cooking racks.... OR.... a cleanout under the exhaust stack to scrape stuff out... remember, the stuff in the smoker can be used for dipping sauces etc.... I think a drip catching pan would work to catch most of the stuff and add it to the food... I've seen that done on BBQ cooking shows....

     
  5. I was thinking some full sizes sheet pans set in the bottom would catch the dripping, and with out the heat of the reverse flow plate, they would not burn to a crisp.

    I'm just worried about uneven heat, but I guess I can always move the food to the left as it's done.

    Remember, most people will never experience this problem with the reverse flow, it's just that I'm cooking a lot of food, every day, 12 hours a day. That's a lot of drippings, and not much time to spend to clean them out!
     
  6. What about using heavy duty aluminum foil?
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Are you a "One Man Band" or you got a flunky...
     
  8. Got a girl I hired to take orders and make sides
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ..... :biggrin: .... I don't suppose you'd share a picture of your staff..... I'm thinking you got her wearing a bikini and she's easy on the eyes.... like the coffee stands up here in Washington..... There are cars lined up for MILES .......

    and that's the secret to your success....

    http://en.wikipedia.org/wiki/Bikini_barista search: Bikini Baristas of WA state
     
  10. No,no pics of her, but here's my food
     
  11. And one of my many roadside signs I made
     
  12. Food looks great. I don't see why your idea wouldn't work.  And the drip pan on top of your RF plate I would give that a try,

    Gary
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks like REAL BBQ to me.... not that gloopy stuff you usually get...

    I think folks can see those signs well enough.... Looks good too....
     
    Last edited: Nov 4, 2014
  14. The food and the sign look good. I would go with 2" steam table pans for drip pans if they are about the same size. Or run a 2" pipe and ball valve down for a drain. I know you would still get some burnt on but maybe it wouldn't take as long to clean since their would be lees to burn

    Happy smoken.

    David
     
  15. I'm thinking about just going with flat plate for reverse flow plate, no drain, no slope, just scrape it to the end and flush it into firebox to clean it out.
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Put a trap door in the end of the smoker, with a ramp to scrape it in a bucket or something.... Can't wait to see what you come up with...
     
  17. maple sticks

    maple sticks Smoking Fanatic

    If your interested I can post a design I think will work for you. It works for me anyway. My main shelf runs around 265 and the upper shelf 50 degrees higher. Much easier to make than a reverse flow and fire box. The only problem may arise is your tank appears to be a shallow bell end and I used a full round bell. The "fire box" is in the end of the CC. I burn only wood but it works much better with lump charcoal.
     
  18. Im thinking just going reverse flow, and leave the reverse flow plate flat so as the burnt dripping can just be scrapped to the end of the plate and fall into the bottom of the cc, then flushed out with a hose into the firebox. Trying to put a big enough pipe and ball valve i dont think will work. And if i want to add water, ill just set pans in there.
     
  19. maple sticks

    maple sticks Smoking Fanatic

    Ok
     
  20. sqwib

    sqwib Smoking Guru OTBS Member

    Build two removable shallow plates 1/2" - 1" high or so, to fit the RF plate but have wiggle room to remove, put handles on the plates for easy removal.

    During cooks one plate can be removed set aside to cool as the other one is placed inside . No loss of production time as this can be done on the fly.

    If you scrape each time that cuts into your production time. The removed plate once cooled enough to handle then can be cleaned and set aside till its time to change it out again.
     

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