A Basic Question About Wood Smokers

docash · Apr 26, 2012

Hi Everybody,

I am brand new at this, so forgive me if my questions are pretty basic but I don't know anyone who is into smoking and so I'm depending on the internet to have my questions answered.

I am looking at trying my hand at a wood smoker. My question is does the size of the firebox change the amount of wood needed to maintain temperature in the cooking box? Likewise, does getting a smoker with an insulated firebox cut down on the amount of fuel needed to maintain temperature?

The reason I ask is from what I can tell, the more quality units out there (Lang, Meadow Creek, Yoder, etc...) tend to regulate temperature without having to babysit the fire quite as often, right? Problem is I live in Arizona and if I want to barbecue in the summer it can be over 100 degrees outside. Just curious as to how often I'm going to tend the fire. Do I need to be right there on the patio all day, or will it regulate temperature enough that I can check on it every half hour to hour or so?

Thanks in advance for answering my questions--I have plenty more.

BEAR DOWN!

daveomak · Apr 26, 2012

Cash, morning....

My question is does the size of the firebox change the amount of wood needed to maintain temperature in the cooking box?

If you are thinking of the difference between a 200 vs. 500 gallon smoker... Yes the 500 needs more wood.... The fire box / cooking box are built as a ratio in size.... below is a calculator that shows the ratio to build a successful wood smoker... The fire box is generally 1/3 the cook chamber

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

Likewise, does getting a smoker with an insulated firebox cut down on the amount of fuel needed to maintain temperature?

I would think, insulating the cook chamber would have more effect on reducing the wood consumption and maintaining temperature due to its size...

What type of a wood smoker you thinking of and what size ???

Dave

Dutch · Apr 26, 2012

If you get a wood burner, once you reach your desired chamber temp, plan on adding a split or two about every hour. I run the Lang 60D and that is pretty much stanard from smoke to smoke but in the winter time I find myself adding a split or two about every 30 minutes. Where as you're in Arizona you shouldn't have to worry about smoking in the snow.

docash · Apr 26, 2012

Hi Dave,
Thanks for the info--not really sure yet what type of smoker I'm going to get. I'm considering a Lang 48 Deluxe or a Yoder Durango 20" (which both seem similar in size from what I can tell online). I've also looked at similar sized Meadow Creek smokers, but not really sure if they are worth the extra expense. Do you have any opinions on any of those models? Are you happy with your Lang? Am I going to notice a difference between the reverse flow smoker and a more traditional model? Thanks for any input.
Aaron
BEAR DOWN!

daveomak · Apr 26, 2012

Aaron, morning..... Each smoker has it's learning curve.... Once you become comfortable and learn the "quirks" of your smoker, you will make great Q.... Members will stop in here and describe their particular smoker to help you out.... Dutch has a Lang 60D and likes it... I have a homemade direct heat smoker I built 20 yrs ago and I like it... I learned to smoke on it so it's 2nd nature to me..... I also have a MES 30 which I have been using for over a year, and am finally learning it's quirks....

If I was to build another smoker, I would build a reverse flow..... Only because I like the design and it would be a challenge.... Dave

Dutch · Apr 26, 2012

Aaron, I don't know if Dave runs a Lang or not but I'll answer your question.

You won't find a lot of difference taste wise between a regular off set pit and the reverse flow pit. What you will find is that because of the reverse flow plate in the Lang, things will get done quicker. The rf plate absorbs the heat coming off of the fire box and radiates that heat up into the bottom of whatever you are smoking while the smoke and heat coming over the top will take care of the rest. With my Lang a 10 lb. brisket will take about 12 hrs where as my buddy's regular off set and a 10 lb. brisket will 15 hrs. That is with both units running at 250° and not doing a foil wrap during the cooking. YMMV~

I too was looking at the Lang 48 but when I took into account the number of kids, their spouses and the grandkids, that come to the house for family suppers, I'd be cooking for a crowd of 16-20 ppl depending if they all showed up. I also do some Que catering on the side so the 60 is what I went with and I've been very happy with it. If I'm cooking for Ma, myself and the two still at home lads, then I use the GOSM.

docash · Apr 26, 2012

Thanks to both of you for your answers.

Dave, do you find there is a significant difference in temps from one end of your smoker to the other? Would you recommend having a custom unit built over something like a Lang? I know of a local guy who has built smokers, but I don't know of anyone who can vouch for his work. Probably could get it done cheaper that way, but I've tended to find you get what you pay for.

Likewise Dutch, would you buy a Lang again or would you go with a different brand? Your Lang has a reservoir for a water pan above the drain right? Do you like/use that feature?

Thanks again for your help.
Aaron

BEAR DOWN!

Dutch · Apr 26, 2012

Aaron, I can close the drain valve and fill the RF tray with water if I wanted a moist cooking environment but I haven't done that yet. My Lang is fairly even from side to side with the fire box side about 15-20° hotter because of the fire box. Raising/lowering the hitch end will even out the temps more. I've got hitch end down about a half bubble.

If I ever need another smoker or make the move to a larger unit, I'd go with a Lang again.

alblancher · Apr 26, 2012

Don't forget, the mop and drippings from the meat hit that RF plate and vaporize. I really like the way the Lang recycles the moisture. Never had the need to fill the smoker with water. Even dry wood has a lot of water in it.

solaryellow · Apr 26, 2012

I have a 500 gal RF and have never had a reason to include a water pan. Like Al, the meat cooking adds more than enough moisture to the atmosphere. As for efficiency, I add a log every 20 to 30 minutes.

Sent from my DROID BIONIC using Tapatalk 2

docash · Apr 26, 2012

Again, thanks everyone for the answers.

I've never actually mopped, I've only smoked using an electric smoker and the person who showed me how told me to never open the door (to prevent heat and moisture loss). So I've always done it that way (with a water pan). Obviously the wood chips don't hold as much water as splits, but my new question is doesn't opening the door on the smoker cause the temperature to fluctuate significantly? Do you wait to open until the temp on the cooking chamber goes up, or does it maintain enough of a constant temp that it doesn't really matter. Or is that why you are adding splits every 30 min to an hour?

Thanks again!
Aaron

BEAR DOWN!

docash · Apr 26, 2012

Also Solaryellow, if you don't mind me asking is your RF smoker a custom build or did you buy it from a company?
Just wondering the difference between you adding wood every 20-30 min and Dutch adding every hour or so.

Thanks again.
Aaron.

BEAR DOWN!

alblancher · Apr 26, 2012

AAron, a good smoker will recover pretty quick. The better smokers have a lot of steel and once it gets hot it really helps keep the chamber steady. I don't open that often but I will not allow a piece of meat to cook unevenly because I was worried about opening the door. I don't mop that much either but I do mop.

whittling chip · Apr 26, 2012

It's custom. Here's the link to his build. I bookmarked it to use some of the ideas on a build I'm getting ready to start.

http://www.smokingmeatforums.com/t/105448/rf-build-in-slow-motion-on-to-phase-2-building-burners

WC

solaryellow · Apr 26, 2012

Docash said:
Also Solaryellow, if you don't mind me asking is your RF smoker a custom build or did you buy it from a company?
Just wondering the difference between you adding wood every 20-30 min and Dutch adding every hour or so.

Thanks again.
Aaron.

BEAR DOWN!

It is custom built and is fairly big Docash. Here is the build thread:

http://www.smokingmeatforums.com/t/105448/rf-build-in-slow-motion-on-to-phase-2-building-burners

And a picture to give you an idea how big it is:

There are a lot of reasons why mine is different from Dutch's or anyone elses. That includes material thickness, volume of the smoker, type of smoker, weather conditions, etc. All things being equal, tossing in log every 20 - 30 minutes is VERY efficient for the size smoker we built.

solaryellow · Apr 26, 2012

Whittling Chip said:
It's custom. Here's the link to his build. I bookmarked it to use some of the ideas on a build I'm getting ready to start.

http://www.smokingmeatforums.com/t/105448/rf-build-in-slow-motion-on-to-phase-2-building-burners

WC

You beat me to it WC.

whittling chip · Apr 26, 2012

solaryellow said:
You beat me to it WC.

Your build is bookmarked. I love reading it. I'm working on a MUCH smaller build.

WC

docash · Apr 26, 2012

All I can say is WOW! I missed the 500 gallon part of your post. Thanks for the link to the build--that's pretty cool.

So I guess the question I have left (for now) is if you were a beginner and going to get your first smoker/cooker, is there anyone who would prefer to get a direct heat model to a reverse flow? I've done a cursory search on the forums and it would appear the only disadvantage to an RF smoker is the price. It would also seem that this forum is fairly pro-Lang Smokers. Is there a subset of smokers on this forum who have alternate opinions that I haven't found yet? It isn't that I don't value the pro-Lang opinions (in fact I am extremely grateful for all your help--it's hard being a newbie) its just a serious investment and I want my research to be thorough.

Is there anyone out there that would recommend I start on a direct heat model?

If I am looking at something like a Lang 48, I'm hoping it's a lifetime purchase--just don't want to spend the money only to find out later more people swear by more traditional models.

Thanks again for everybody's answers (and patience).

Aaron

BEAR DOWN!

solaryellow · Apr 26, 2012

I would go with an RF every time. The cost may be a little bit more, but the output is consistent across all racks. You will not find that to be the case in an offset. Whether it is Lang, Bubba, backyard built, or whoever, go RF.

alblancher · Apr 26, 2012

What is the difference in cost between the RF and direct heat models? If is enough to justify buying the direct heat model then upgrading down the road? Because you will want to upgrade. If you purchase an inexpensive smaller direct heat now and plan on purchasing a larger RF. I have a Lang 36 and with shipping it was about a grand delivered to New Orleans area

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