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Small reverse flow smoker

post #1 of 26
Thread Starter 
I've seen lots of builds on here with huge reverse flow smokers. I am planning on building one out of some kegs and I have a couple questions. I'm just wondering if there is a minimum size requirement will a keg be to small? And for the fire box what works better horizontal or vertical? Thanks any advice is appreciated
post #2 of 26
Thread Starter 
I'm going to join the fire box to the cooking chamber with a 4 inch pipe will that be big enough to allow enough heat and smoke in? I am also planning to rig up a fan system on my fire box to help keep it constant for over night smokes
post #3 of 26

Are these Kegs Aluminum? If they are you are in for a hard time of heat control... Aluminum is a heat conductor, It will pull your heat from the inside and cool it to the outside... Your FB may even melt as it only takes 1300 degrees to melt aluminum. Just some thought on it... .  

post #4 of 26
Thread Starter 
No they are stainless
post #5 of 26

I don't know anything about reverse flow smokers, but I love following along others fols builds! Good luck and keep posting!

post #6 of 26
I took the liberty to do a search for ya (search bar at top can be your best friend) ... here's some good reading... http://www.smokingmeatforums.com/newsearch?search=Keg+smoker

I made mine like a UDS or WSM... I just acquired another keg... don't know what I'm going to do with it yet ...

a couple of pics

this is how I made the top seal

good luck with your build.. I'll be watching to see what you come up with...
post #7 of 26
Thread Starter 
I already have a UDS thought I would try to build something different challenge my self a little bit. I already cut my keg after I noticed that all the smokes still have their sides on is that So u don't lose all the heat and smoke as easily.
post #8 of 26
I don't understand the question.. "The sides"... do you mean the top of the keg with the handles ?
post #9 of 26
Originally Posted by JckDanls 07 View Post

I don't understand the question.. "The sides"... do you mean the top of the keg with the hand
post #10 of 26
I just converted an Oklahoma Joe's into a reverse smoker. Cant seem to post any picks here. I moved the stack to the fire box side and closed the original inlet from fire box to tank. Cut a hole below it and installed two baffles of 1/8th steel 12" wide on rails at bottom of tank, creating a seperate chamber for smoke and eliminating fire into smoke tank. Baffle is two piece, a short 18" piece welded to inlet and the other slides to allow more or less heat into tank at rear, this way I can have even heat throughout my some tank. Stack pulls smoke under meat in seperate chamber then through opening at tank rear then through cooking chamber and out. Also welded fire box to tank to eliminate heat loss. Was a simple modification and really makes it easy to control temp.
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post #15 of 26
Thread Starter 
I tried posting a picture but it's not working. By the "sides" I mean I payed the keg horizontally and cut straight across like a grill. But then I realized all all the smokers have the sides where the handle is on the keg
post #16 of 26
Thread Starter 
I bought a New keg from work and left the sides on. I'm going to attach the cooking chamber to the fire box with a piece of 4 inch stainless pipe. Is there a certain length you need or just the closer the two chambers the better?
post #17 of 26
I still have no clue what you are talking about.
Take a keg. Set it on the ground so that the hole is facing up.
There is a top (where the handles are usually located on the rim), and a bottom. There are no sides, since it is round.
A picture is worth a thousand words. Just click the picture icon to download the pic from your computer.

As for the pipe between the firebox and the cook chamber, it should be as short as possible, since that will be a source of heat loss. You should also plug your numbers into Feldon's calculator to make sure 4" diameter will give you enough area to allow the smoker to breathe.
post #18 of 26
Thread Starter 
post #19 of 26
OK, so by "sides" you are referring to the end caps. I surmise that on the first go-around you sliced lengthwise through the entire keg including the endcaps so that you ended up with a upper and lower clamshell design.
That would still work as a smoker as long as you can seal the entire lid when it is closed. That would also give you the most grate area.

Nothing wrong with the new plan either though.

You could still make a nice grill from the first bisected keg.
post #20 of 26
Thread Starter 
I can't use the other keg I cut in half because I used 1/4 of it for the lid on this one haha but I could make 3 more like this one. I'm not sure which formula I used but it's been listed on this forum lots it said a 4 inch pipe would be good
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