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Need some help with some changes to my smoker

post #1 of 15
Thread Starter 
Here is what I have my cook chamber is 32 x 22 x 22, opening to cook area is 3 x 6, fire box is 22 x 14, stack is 3 x 6 and 5" tall. I ran my numbers through Feldon's BBQ pit calc.
It shows I need to increase my opening to my cook chamber to 36.06 square inches, add 9 one inch holes for the fire intakes, and add a 4" chimney 17.95".
1. Does that sound correct?
2. Is it as simple as getting out a torch and opening the holes and welding new pieces back in place.
3. Are the 1" holes the best way to do the fire box intake?
I will post a couple of pictures of my new used pit let me know what you think.

Thanks,
Joel
post #2 of 15

1. I did not run it through the calc, but if that's what it says the answer is yes

 

2. Yes, that's the fun part

 

3. No, I would make one or two holes that make up the required square inches and make a slide plate to cover them to choke back when needed.

post #3 of 15
Thread Starter 

Here is a picture of my pit.

post #4 of 15

welcome to the group hoppy. how does it cook now. jusy because the calclator says that is the great numbers. doesn't mean it is now good the way it is. do a test burn and see how it burns. if it's not broke, don't fix it.

just my .02

happy smoken.

david

post #5 of 15
Thread Starter 
I tested it last weekend and I couldn't get the temp over 160. So I am thinking I need to make some changes.
post #6 of 15
Quote:
Originally Posted by hoppy809 View Post

I tested it last weekend and I couldn't get the temp over 160. So I am thinking I need to make some changes.

yup needs more air flow. your on the right track.

happy smoken.

david

post #7 of 15

The mule and rass have you headed in the right direction...too little air flow.  Good luck with your mods and get us some Q-view.

post #8 of 15

The 1" holes in the first post had me a little confused. Now I see where that came from. With the firebox being under the cook chamber like that you should get plenty of heat if you can get a decent fire going. I would make the modifications to the stack and the opening to the cook chamber and do another test run. You can always crack open the firebox door to get more airflow and see how that helps.

post #9 of 15

Extending the smokestack will help increase the airflow. It looks like a pretty short one you got there.

post #10 of 15
Thread Starter 
Yeah that's what I was thinking. But I wanted to run it by some others first thanks.
post #11 of 15

Hoppy809, 

I think the mods you are considering will have you headed in the right direction.  You might consider seeing if you can add some air intakes under the fire grate if there are none there now.  My experience has been that some below the fire and some above or at fire level like you have now give you a lot of control of the level of heat and smoke.  You are definitely at the right place for help.  Lots of good folks here who are more than willing to share their vast knowledge and experience.  I would suggest trying things one at a time so you will know what difference it made in the results.  Lengten the stack.  Increase opening between firebox and cook chamber.  Increase vents on firebox.  etc.  Try it between each major change to see what you have.  Just my .02 worth.

post #12 of 15
Thread Starter 
When I put the new stack in should I put it on the opposite side or should I just extend the existing stack. I am thinking that if I put it on the other side and lower I will get a better distribution of heat. I would seal up the vent that is shown.
post #13 of 15
Quote:
Originally Posted by hoppy809 View Post

When I put the new stack in should I put it on the opposite side or should I just extend the existing stack. I am thinking that if I put it on the other side and lower I will get a better distribution of heat. I would seal up the vent that is shown.

Joel,

I am assuming that your pit is not currently a Reverse Flow Smoker since the chimney is on the opposite end from the firebox.  Are you going to make it into a reverse flow by installing an RF plate?  If so the chimney would need to move to the other end.  Does the current chimney extend any down into the cook chamber or is it just stubbed to the top of the cook chamber?  Most people reccomend that the exhaust come down into the chamber just above the cooking service. If you are moving to the other end you might consider having it come out on the side through a plenum to allow for more grill space.  Some pics of the inside of the cook chamber and other details would help folks to respond with better information.  Don't know that I have answered any of your questions but maybe I don't think we have enough information at this point to be of much help.

post #14 of 15
Thread Starter 
So yesterday I opened my hole from the fire box to the cook chamber, basically I doubled the opening size. Also added a grate in the fire box so air is able to move under the coals. Then I increased the stack height. After I made the adjustments I put the pit through its paces it got and held temp very well. Thanks it works much better.
post #15 of 15

Glad to hear it is working good. Now put some meat on it and enjoy.

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