So I finally got around to getting the steel that I needed to start the frame of my smoker. I am using 1x1" steel tubing for both the cook chamber and the firebox frame. I am planning on using rock wool insulation sandwiched between both walls of 11 Ga. or 1/8" rolled plate steel. I am still trying to figure out if two walls that thick is overkill with the smoker being insulated. The wind does blow bad out at my house in the middle of a wide open field.
I am not even sure how to classify my smoker except as a vertical reverse flow smoker. I plan on attaching the firebox underneath my cook chamber. I know that the temps are really warm using this method, and that is why it will have two separate insulated chambers and three plates between the fire and the meat. I will have a square passage that runs along the back of both the firebox and the cook chamber, the heat and smoke will rise through this towards the back. I plan on using a downward sloping heat sync similar to a tuning plate. This will stop fat from dripping into the passage as well as direct the heat down and towards the front. The slope of the door and my two vents placed in back in theory will allow the smoke to roll from the front to the back and up ( I hope).
I know it sounds UN-conventional but it looks sweet on paper. It will take up a little less space and be super efficient. I am hoping to be able to claim that one log will last hours and hours. Wish me luck, and pray for warmer temps to start working in again.
I am not even sure how to classify my smoker except as a vertical reverse flow smoker. I plan on attaching the firebox underneath my cook chamber. I know that the temps are really warm using this method, and that is why it will have two separate insulated chambers and three plates between the fire and the meat. I will have a square passage that runs along the back of both the firebox and the cook chamber, the heat and smoke will rise through this towards the back. I plan on using a downward sloping heat sync similar to a tuning plate. This will stop fat from dripping into the passage as well as direct the heat down and towards the front. The slope of the door and my two vents placed in back in theory will allow the smoke to roll from the front to the back and up ( I hope).
I know it sounds UN-conventional but it looks sweet on paper. It will take up a little less space and be super efficient. I am hoping to be able to claim that one log will last hours and hours. Wish me luck, and pray for warmer temps to start working in again.
