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My First Build. I have question.

post #1 of 9
Thread Starter 
I'm looking to make this vertical smoker. I'm not sure what else to call it. My questions are. What gauge steel should I use? Should I build the water box out if stainless? Should the inner chamber be small gauge or same or thicker. Any answer to any question would be great! Thanks for your time
post #2 of 9

When you say inner chamber, do you mean as a double wall, because if you go double wall you can use thinner gauge.

Definitely stainless for the water pan if you can.

Thermal mass is usually the norm in offsets and RF's more being better of course but my guess would be that it would also benefit in a vertical.

At the least your firebox area should be pretty hefty if using wood.

 

You might be better off at offsetting the firebox if you plan on using wood.

 

I don't understand why the full blockage of the water pan and then the vents?

post #3 of 9
SQWIB.... that is a reverse flow design...

Here is one I put together....

post #4 of 9
Thread Starter 
Dave, what thickness steel did you use?
post #5 of 9

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post #6 of 9
Quote:
Originally Posted by DaveOmak View Post

SQWIB.... that is a reverse flow design...

Here is one I put together....

 

Is the solid piece in the OP's drawing the water pan?

 

Seems like the water would boil off to quickly??

 

Does the water pan go above his vents??

 

Ash clean out would be a bear without a slide out tray, If I'm looking at the picture correctly.

 

 

OK , I see the vents better in your pic

Dave in your pic I can see how some smoke will enter the cooking chamber but Overwe1ght's pic looks like the smoke will draft right out, unless he baffles the stacks??

post #7 of 9
Seems like the water would boil off to quickly?? Yes it would and it would do no good...


Does the water pan go above his vents?? On the top shelf...



I wouldn't use a water pan.... I'm not a fan of "steaming" foods in a smoker.... For adding a small amount of moisture, a small cup of liquid would be added to the TOP shelf... then moisture could be drawn down, through the other shelves and out the exhaust stack..... A water pan on the separator plate, above the Fire Box would just flow out the exhaust...
Placing a water pan there, would be the same as placing a water pan under the exhaust stack on a reverse flow horizontal smoker....
post #8 of 9
Quote:
Originally Posted by Overwe1ght BBQ View Post

Dave, what thickness steel did you use?

I haven't built it yet.... Just a drawing I have been working on for some time.....

For the FB, I would use 1/4" and insulate the walls with 1" rock wool... for the divider between the FB and CC, I would use 3/8"- 1/2" plate... no insulation... for the CC is would use 14 gauge and insulate with 1" rock wool.... and skin the whole smoker with 18-16 gauge mild steel... The exhaust and heat/smoke channels need to be insulated to keep the convection draft going.. Insulate the top also...
post #9 of 9
Thread Starter 
Thank for the info. I see the problem with the water tray. I'll probably just go with out the tray. Any more suggestion please let me know
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