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Forced air smokehouses - Page 2

post #21 of 33

I wish I had a AMNPS so I could see how it would work in my smoker with the fan on..

post #22 of 33

well I decided to make a HA replica of the AMNPS  to see what would happen. I have some SS mesh so i rolled it as best I could. I don't have any pellets so I used wood chips. I lit them with my torch and it's smoking crazy!


camera flash on.


Camera flash off so you can see the burning chips. If I can burn chips in a AMNPS I might just have to buy one.

post #23 of 33
I have made "tube" smoke gens and they work with chips.... Just use chips in the one you made ..... same-O-same-O...... It will work well if near an air inlet...... recirculating smoke is deficient in oxygen and it could go out.....
post #24 of 33
Quote:

Originally Posted by jerky nut View Post


Camera flash off so you can see the burning chips.

 

Looks like a big joint, not that I have ever seen one in person or anything like that...:police2:

post #25 of 33
Here are 2 designs I used for quite some time..... they both worked....

post #26 of 33

Nice thanks Dave.

post #27 of 33

Thanks for the pics Jerky. I am building a smokehouse out of a single door glass upright coke cooler and hoped to use an oven convection fan/element combo for heat and air circulation.

 

After seeing how well and AMNPS style smoker works with the convection fan I think that will be the smoke generator route I go.

 

Curious how the airflow is with the door closed for fresh air flow. Does the smokehouse vent well and how is your vent set up?

post #28 of 33
Quote:
Originally Posted by madman mike View Post
 

Thanks for the pics Jerky. I am building a smokehouse out of a single door glass upright coke cooler and hoped to use an oven convection fan/element combo for heat and air circulation.

 

After seeing how well and AMNPS style smoker works with the convection fan I think that will be the smoke generator route I go.

 

Curious how the airflow is with the door closed for fresh air flow. Does the smokehouse vent well and how is your vent set up?

Hey I've got a cooler like that...just need to find the time and money to get her going.

cool!

 

http://www.smokingmeatforums.com/t/102114/darn-sob-needs-help

 

 

SOB

post #29 of 33

I have a hole in the bottom 1" and a vent in the door with 3  1/2 " holes.  I need to make the hole on the bottom bigger, I still do not get enough fresh air circulating through my smoker.  I can get a decent smoke volume but the smoke has a stale smell.  I know it sounds stupid but if you think in terms of say  cigarette smoke, i get the used ashtray flavor v.s. the second hand smoke.  It just has a funk about it.  The convection oven fan works fantastic nice even heat, I just can't get a good smoke flavor It has to be the smoke to air ratio.

post #30 of 33
Quote:
Originally Posted by jerky nut View Post
 

I have a hole in the bottom 1" and a vent in the door with 3  1/2 " holes.  I need to make the hole on the bottom bigger, I still do not get enough fresh air circulating through my smoker.  I can get a decent smoke volume but the smoke has a stale smell.  I know it sounds stupid but if you think in terms of say  cigarette smoke, i get the used ashtray flavor v.s. the second hand smoke.  It just has a funk about it.  The convection oven fan works fantastic nice even heat, I just can't get a good smoke flavor It has to be the smoke to air ratio.

I would say you need better air flow. maybe increase the bottom hole to 3" with a ball valve to adjust air intake and a 4" duct vent with a damper in the top. That will give way better airflow and easy to adjust both intake and exhaust to find the perfect sweet spot. Smoke will go stale if the refresh rate is not high enough. Should be replacing the total air every several minutes. Increased air flow will give you a better burn for the smoke generator too. 

 

Could also use a metal floor heating vent. They work good for air intake, they're easy to install, adjustable and do not protrude like a ball valve would.

 

just a thought.

post #31 of 33

madman mike:  I know, I just hate cutting holes and possibly making one too big. I'm trying to make a "do all " smoker . One that I can cook some tri tip or ribs  on and still cold smoke.  I put some expensive insulation in the walls to make it more efficient in the colder months but at the same time I am trying to get a good smoke to air mixture. I just have to open it up a little at a time. Trying to find a happy medium is a PITA.  Thanks for the advice.

post #32 of 33
JN, keep tinkering with it ...... You will get it where you want it..... and then the self satisfaction will be worth it..... Dave
post #33 of 33

I use a largish trailerized bbq pit with a big upright where  most of the jerky making takes place...but with room to expand into the horizontal portion if needed. I have an electric  heat source in the bottom of the upright and small house fan  in the horizontal part which blows back toward the action on low. Seems to work ok.

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