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Got a question for y'all

post #1 of 16
Thread Starter 
I am building a big offsett rf , the rf plate will also be a water pan I gues you could say like a water smoker. How deep does the water need to be in the pan I have it sealed off I just need to put a end on. Is there a good depth the water needs to be an how far above the water does my food grate need to be .
post #2 of 16

How big is big?

Happy smoken.

David

post #3 of 16
Thread Starter 
The cc is 60in long 44 wide 26 inch tall , my fb is 30in square
post #4 of 16
Sounds like you are building a big "Steamer" to steam food.... Something a commercial restaurant would use...

Historically speaking, water and steam were not incorporated into smokers...

Water pans were recently added because commercial "smoker" builders could not control the temperature in their "backyard" smokers..... The water sucked up all the BTU's to keep them from over temp cooking the food....

In my opinion, water and smoke, when combined, make "acid rain" and impart a bitter, "tongue stinging" flavor to the meat..... Something you might consider....

Many restaurants employ steam cookers to cook and smoke meat.... they cook fast and easily control temps...

The smoker you are designing should cook just fine and probably perfect, with good temp control without adding water to the water tray/RF plate...
post #5 of 16

yeahthat.gif

Happy smoken.

David

post #6 of 16
Thread Starter 
Thanks Dave , I had just seen the water smokers an thought about it , what you say makes since . Thanks
post #7 of 16
Thread Starter 
Any one have or use a water smoker, I don't want one for temp regulation but I was thinking the steam would help im probly wrong on this tho.anu other feed back would be appreciated.
post #8 of 16
Waters not needed, or steam when smoking. There are better ways to even out the temps in a smoker.
post #9 of 16
Quote:
Originally Posted by dirtsailor2003 View Post

Waters not needed, or steam when smoking. There are better ways to even out the temps in a smoker.


Good information there.....
post #10 of 16
Thread Starter 
I need y'all's opinion on my smoke stack , I've used the calculator, just wondering what size would be better , 2-4inch stacks or a 6 inch or 8 inch
post #11 of 16

Sounds like a fun build.  Pics when you get into the project would be awesome.  

In my experience a longer smoke stack is beneficial for a couple of reasons.  

1st - longer stack will give you a better draft keeping the air flow such that you can maintain a thin blue smoke  by helping to pull combustion air into the fire chamber. 

2nd -  I prefer a higher stack because it gets the smoke up and out away from the party.  I love the smell but not everyone likes it as a new cologne. 

post #12 of 16
Thread Starter 


This is the only one I have now, I'll try get more tmorrow . I got the rf plate in , the grate is in I'm thinkn on maybe 2 grates. I'm working in the door now it warped a lot so I'm framing it up to put a square door , it's a work in progress but I'm gettn there.
post #13 of 16

Looks great.  Thanks for the pics. 

Warped doors can be a pain.  Once you heat that smoker up you will be surprised how it pops back into shape.

post #14 of 16
Thread Starter 

Got the lid on , it's comin along slowly but I'm happy with it .
post #15 of 16
Thread Starter 

Got it finishe forgot to post pic , done a rest run it done great Will take a bit to get the hang of temp control it's a huge firebox ,still go to paint an I'm mounting it on a bigger trailer
post #16 of 16

Nice smoker. I see many years of great Q in your future.

Happy smoken.

David

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