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Reverse Flow Offset Smoker Build Questions

post #1 of 2
Thread Starter 

Hello,

I've been a member of the forum for a while and really appreciate all of the information here.

 

I am starting a smoker project with a tank that is 36" diameter and 92" long and I have a couple questions for the more experienced builders here.

 

I originally thought the wall thickness was 1/4" only to find after cutting the firebox opening that it is 3/16" thick. I have stopped the build until I get some advise.

 

First of all, will this thickness hold heat well enough to make this build worthwhile?

This will be a trailer mounted rig once complete with several added gadgets for cooking and quite a bit of time and cost involved.

 

Will a thick baffle plate help hold heat and make up for the thinner tank?

 

I have been thinking of making one large door so that I could possibly cook a whole hog at some point, with the thinner tank I am afraid the door may warp if I don't reinforce it with some type of framework.

 

The question is will I be okay with one door or should I leave a 3" strip between two doors to help with door and tank integrity?

I have also thought I could tab and bolt in the center section between the doors, just a lot of trouble to remove during a cook.

 

This is it for now, I'm sure more questions will come up along the way, I plan on posting pics along the way.

 

Thanks!

 

Charles

post #2 of 2

Hi H2ODR

See below in red.

 

Quote:

Originally Posted by H2ODR View Post

........First of all, will this thickness hold heat well enough to make this build worthwhile?

Yes. That thickness is typical of tanks and will be fine.

 

Will a thick baffle plate help hold heat and make up for the thinner tank?

No. The rate if heat loss is dependent on the thickness of the tank and the temp difference between the inside and outside.

The baffle (RF) plate will have no effect on the heat loss. A thick baffle plate is still a good idea for other reasons.

 

I have been thinking of making one large door so that I could possibly cook a whole hog at some point, with the thinner tank I am afraid the door may warp if I don't reinforce it with some type of framework.

The door may warp when you cut it, but is easily straightened. Typical cooking temperatures will not warp the door on the finished cooker.

 

The question is will I be okay with one door or should I leave a 3" strip between two doors to help with door and tank integrity?

I have also thought I could tab and bolt in the center section between the doors, just a lot of trouble to remove during a cook.

You will be OK with one door.

 

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