Your talking about the curvature of the tank bottom....leaving less contact area?
Center Firebox Build - Page 2
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So Ribwizard, let me ask you a question on reverse flow. I see how you have a plate going from the firebox to cooking chamber below the baffle. Is there a hot spot there still after you do that? And if so what is the differential. I'm still going to go forward with this build and I feel that you and I have figured it out.(maybe not how feel) I really feel if I have a heat shield and a baffle plate that it will work. I do understand your concern about opening the firebox to feed it. I think one thing that will stop it from heating up is the damper. Second if that doesn't work I'll open the chamber door to let it out. And sorry about ignoring you on the bending down to feed it comment. My plan on that is I'm going to build a 40" by 80" frame to put it on. My main concern is to get this built then move on to that phase of the project.
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let me ask you a question on reverse flow. I see how you have a plate going from the firebox to cooking chamber below the baffle. Is there a hot spot there still after you do that?
On just about any wood burning smoker , your going to have hot spots to engineer around. On a reverse flow, its mainly where the heat enters the cooking chamber and has to make a turn horizontally to flow under the reverse flow plate. Its fairly small and a baffle plate normally takes care of the problem, absorbing the heat instead of the reverse flow plate.
With a center firebox, you have multiple spots , due to the rising heat having to take multiple turns. Anywhere you force the rising heat to take a turn will create a hot spot against what ever plate the heat is aimed at. The trick is to absorb that heat , and transfer it to where it can be used .
It has been a while since I've posted because of summer school and me figuring out the hot spot issue. So what I've came up with is using the plate that holds the motor of the compressor. Its going to be used as a chamber that will be used to catch all the heat. There will be a 1" air gap in between the top inside of the plate.
I plan on scraping two fans to one. And putting the fan in the center hole of the plate to create a cooler draft that will warm up with the radiated heat. And it will meet up with the firebox air. I will also be capturing the radiated heat created by the fire box in between cooking chamber. I still planning on a baffle plate that will have a air gap in between it. The next thing to do is the door tomorrow then a burn out.
Ok its almost been 2 years since I've started this post. So I thought I'd give it a update. I finished it on April 2013 and have cooked on it maybe 10 times already. And it cooks just like I thought it would. The test run showed no hot spots at using the bread method. I think the fan prevents it from having a hot spot like people thought. It is putting out real good BBQ some of the best I've ever had. That is as I don't fall asleep and over cook it. I really prefer using charcoal then wood. I think i need to better understanding of cooking with wood. I've always used charcoal with wood chunks.But I just wanted to come on here and thank the people who helped and gave there 2 cents.
So what did you do for the plate or plates above the fire box? Maybe one day I will get to build one and I really love the idea of the center firebox. In theory it would be more efficient with the heat from the fire and use less fuel.