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Stack size question

post #1 of 4
Thread Starter 

 Reading Munxcub's thread about his build  http://www.smokingmeatforums.com/t/143399/250l-build-now-a-35-gallon-build and his flow issues got me thinking.  I know the calculator has a place to plug in the diameter of the stack you are using and it will tell you how long it needs to be, but I can find nothing for recommended stack diameter sizes or a calculator based on CC size.  Is there a rule of thumb for stack diameter in relation to CC and/or FB size?

For instance, my New Braunfels SFB is 16X36 and has a 2 1/2' stack and I just don't think it draws like it should.  It does OK, but it's a struggle to get it over 250° and hold it there.  I also get smoke puffing out the cracks around the FB door, so it's obvious it isn't drawing like it really should. 

Methinks a 4" stack would be better

post #2 of 4

Radio, afternoon......  The exhaust stack should be around 1.67% volume of the Cook Chamber volume....   and that stack volume should be above the top of the CC.....    

 

stack volume calc....  

.......4" dia stack       4 x 4 = 16  X .7854 =  12.57 sq. in.. or...

.... 12.57 cubic inches per inch of length...... or....

.... 151 cubic inches per foot of length......

 

 

Dave

post #3 of 4
Thread Starter 

Thanks Davebeercheer.gif  I knew there had to be a formula somewhere, but hadn't seen it.  Will a small diameter stack, but longer,  work as well as a shorter, but larger diameter stack?  I kind of understand the air friction and volume thing, but at what point do you get too much stack and where is the sweet spot in diameter Vs length?  I rather doubt that very few, if any manufacturers go by any mathematical formula when putting a stack on their units
 

post #4 of 4

Taken from Feldon's calculator........

 

Chimney Size
Enter the diameter of your chimney pipe to find out how long it should be.
  • A chimney that is too short may produce insufficient draft (drawing of air). A chimney that is too long may cause the air to cool before it exits, reducing effective draft and worse, dripping of exhaust materials onto food!
  • Many horizontal smokers have an exhaust between 30-40 inches in length, but there is no hard and fast formula.
  • If you are building a horizontal smoker with a vertical cooking cabinet, realize that the cabinet partly acts as an exhaust, thus you may greatly shorten the chimney.

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