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firebox question...

post #1 of 7
Thread Starter 
Hey guys,
I'm in the process of building my smoker and want to double check my dimensions. The cook chamber is going to be a combination of 2 oil tanks (im estimating 375 gal total). The firebox is 26Hx30Wx34L (inside dimensions, as it will be insulated) i with 10 3" round vents. Now what I had a question with was the firebox to cook chamber openings. I want to do 8" openings, the old feldons said 4 8" openings, but that seems like it would be too much? This will not be a reverse flow design, but I plan on doing a baffle set up. Any help is appreciated. And I know I know, pics are coming...
post #2 of 7

Larry, morning..... I would use the numbers the calculator suggests.... Those numbers work and do the job....  There have been a lot of great smokers built using those values....   Dave

post #3 of 7
Thread Starter 
Thanks Dave I'll follow the calculator, just wanted to make sure it sounded okay. Wray are your ideas on a baffle set up. My original idea is to go with a butterfly or flu type that goes into the 4 holes that way I could regulate heat/smoke as needed. My second idea is four 8 inch pipes running the length of the smoker to carry the heat/smoke. I veered away from this idea as there are more variables ie. Length of pipe, size of hiles in the pipe, availability of pipe not too mention less control over whats coming in from the firebox. Your thoughts on this (or anyone else's) are appreciated. Reverse flow is not an option n as it will have propane burners and the option of a charcoal tray under the cook chamber for whole hog. Thanks again!
post #4 of 7
Thread Starter 
Here is a basic idea of what it will look like aside from a few changes n the biggest being mine will feature a larger insulated square firebox....

post #5 of 7
Thread Starter 
Thanks for the overwhelming response...... lol.
post #6 of 7

Larry, sorry for the late response....  I have been trying to figure exactly what you are trying to do.... 

Quote:
Originally Posted by Badlarry08 View Post

Thanks Dave I'll follow the calculator, just wanted to make sure it sounded okay. What are your ideas on a baffle set up. My original idea is to go with a butterfly or flu type that goes into the 4 holes that way I could regulate heat/smoke as needed.
Damper valves between the firebox and cook chamber ?????  That will not work... your firebox will get too hot....
Generally, for great control, 2 inlet adjusters are used...  #1 below the fire to regulate the fire, #2 above the fire to regulate the hot air/smoke flow through the cook chamber.... 
My second idea is four 8 inch pipes running the length of the smoker to carry the heat/smoke.
That will not work.....  there will be no smoke getting to the food.... unless you have a reverse flow smoker... You will need tuning plates, for the smoke to get to the food, if you build a standard SFB smoker....  
I veered away from this idea as there are more variables ie. Length of pipe, size of hiles in the pipe, availability of pipe not too mention less control over whats coming in from the firebox. Your thoughts on this (or anyone else's) are appreciated. Reverse flow is not an option n as it will have propane burners and the option of a charcoal tray under the cook chamber for whole hog.
Trying to make a smoker that is multi purpose doesn't work as well as a smoker specifically designed for one method of cooking...  You may not be happy with the results...   It's like building a 9 passenger van that will fit in a motorcycle parking space...  Get a van and a motorcycle....   Just my thoughts...  
Thanks again!

If you would draw what it is you are trying to build, with some description also, we can better help with improvements..... Look at the link below, it has several concepts you may choose to include in your smoker..     Dave

 

http://www.smokingmeatforums.com/t/54542/building-an-italian-offset-smoker/20

post #7 of 7
Thread Starter 
Thanks Dave for the response and helpful advice. My drawings are not the greatest and would probably confuse you more. The smoker pictured above works very well, I have personally used it to cook. So I will base my design off of that. My main concern here was just with the firebox itself. As far as dimensions and heat/smoke delivery. I guess there's something to be said for a little trial and error......
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