or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Reverse Flow › Cooking Chamber too fat?
New Posts  All Forums:Forum Nav:

Cooking Chamber too fat?

post #1 of 8
Thread Starter 

I just tore down the compressor I plan to use for my build.  It is a 33 gallon craftsman tank.  Upon turning it on its side, it seems fat and short.  Is this a problem?

 

It has a diameter of 18" and is 33" long. 

 

Thank you.

post #2 of 8

Short and fat is a good thing. The smoke has a shorter distance to travel before it turns up and back towards the firebox to go out the chimney. It will flow much easier.

post #3 of 8

Hello.  You are good to go.  In the grand scheme it's a small reverse flow but should be pretty good!  Actually the proportions aren't bad.  If I had my ideal I would prefer 24"- 30" but HEY! you are not ordering a custom rolled shell.  You adapt what you have.  Will turn out GREAT!  Follow the calculators and you will be fine.  I did see a post on here where a member did a burn out on a craftsman tank and got HEAVY dark grey smoke.  I'm  no scientist so here is my opinion the best I can explain it.  I have no "proof" but I am pretty sure manufacturers put oil in compressor tanks.  They accumulate "condensation" ( well that's what I'll call it ) and need to be drained.  The oil is added to help keep the tank from rusting.  Under pressure and over time the oil gets into the "pores" of the metal.  So when you do a burn out don't be surprised when the unseen oil starts giving off a DARK heavy smoke.  In FACt, if I were doing a burn out and didn't see that I would be worried I didn't get the burn out hot enough.  If you do a burn out and the heavy grey smoke doesn't clear; I say do it again until you no longer see that smoke.  POST those PICTS.!!  Have fun.  Keep Smokin!

Danny

post #4 of 8
Thread Starter 
Thank you both of you. How would one go about doing a burn out? I live in the suburbs!
post #5 of 8

Once you get the door cut in, wash it out good with dawn detergent, dry it well, then put wood in it and light a fire. Doesn't have to be a big one, but enough to get the residual oil burned out. The dawn should get it fairly clean if you scrub it well with a brush. You don't want a roaring fire, it could warp the tank if it gets too hot.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by LenDecaturAL View Post

Once you get the door cut in, wash it out good with dawn detergent, dry it well, then put wood in it and light a fire. Doesn't have to be a big one, but enough to get the residual oil burned out. The dawn should get it fairly clean if you scrub it well with a brush. You don't want a roaring fire, it could warp the tank if it gets too hot.

ThatS what I figured.ill wait for a cold windy night so no neighbors windows are open so hopefully it doesn't bring the heat here in suburbia. Thanks again.
post #7 of 8

Just come clean and tell them you are building a smoker and your are taking orders for what they want cooked if they start getting nosey. Believe me, you can't hide the smell from them when you start cooking, you will make new friends...

post #8 of 8
Thread Starter 
Um, my neighbors hate my smoking habit. One day I was lighting the egg. Unfortunately when first lit it can be quite smokey. My old lady neghbor was on her porch hacking and coughing. I felt so bad. The wind was not blowing in my favor that day! Unfortunately, the wind always blows my smoke towards them. Needless to say, she is not fond of me. I do feel bad but I won't stop bbq'ing.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Reverse Flow
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Reverse Flow › Cooking Chamber too fat?