New cooker losing all heat out of chimney

solo joe

Newbie

Original poster

Jun 5, 2015

8

10

• Jun 5, 2015

• #1

Hi everyone. Im solo joe from northwest pa. I built a large rotisserie with rear firebox that holds 30lb of charcoal. My temp only reaches 225, which is good for smoking...but not for high temp cooking which i want. I think im losing heat out of the chimney which is directly center of the top of food chamber. Its a pre-existing 8 inch chimney. Any ideas how to redirect the heat so it wont roll up the back and right out the chimney? Thanks

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jun 5, 2015

• #2

Welcome to the board, Joe! Maybe you could build an inverted T exhaust duct to make the smoke flow past the cooking area instead of straight out the top. Kind of like this:

exhaust.png

• bluewhisper
• Jun 5, 2015

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #3

Thank you for the response. That looks like a good idea! Im kind of limited inside because its a 4 basket rotisserie

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jun 5, 2015

• #4

I'm in the Chat right now

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 5, 2015

• #5

  Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #6

20150605_184021.jpg

• solo joe
• Jun 5, 2015

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #7

20150605_184013.jpg

• solo joe
• Jun 5, 2015

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #8

20150605_184046.jpg

• solo joe
• Jun 5, 2015

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #9

All my heat rolls right up out the chimney. Any idea to control this? Thanks to blue whisper for an idea!

 

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 5, 2015

• #10

20150520_202951.jpg

• solo joe
• Jun 5, 2015

 

S

sfprankster

Master of the Pit

May 6, 2015

1,574

292

• Jun 5, 2015

• #11

Have you tried adding a reducer(8" to 4") to the chimney to slow the heat escaping?

Or adding an extension to lower the entry point of the chimney?

 

timtimmay

Action Team

Jan 6, 2010

609

18

Colorado

• Jun 5, 2015

• #12

Any way you can lower the input point of the chimney will help a lot.

 

robcava

Meat Mopper

May 20, 2015

167

21

CT

• Jun 5, 2015

• #13

I agree with the above. The standard mod that many of us do on cheap offsets (although your rig is obviously NOT one of those) where you attach a piece of the flexible dryer vent hose to bring the exhaust down to grate level and secure to the inside is the lid would prob do the trick...and a really cheap fix too.

 

Last edited: Jun 5, 2015

solo joe

Newbie

Original poster

Thread starter

Jun 5, 2015

8

10

• Jun 6, 2015

• #14

Thank you everyone for the suggestions. Im going to to try a few things in the near future and i will update

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 6, 2015

• #15

Just a thought, 8" seems awfully big, lots of heat and smoke evacuating almost immediately 

What is the size of your cook chamber ?

Gary

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jun 6, 2015

• #16

It looks like the door is ajar.... that will cause a draft of cold air which allows heat/smoke to be sucked out the chimney.... Smokers need to be "air tight" so only the air inlets in the fire box allow air in.....