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Smoker question

post #1 of 10
Thread Starter 
I am building a smoke out of a food transport cabinet what is a good location for smoke stack I was thinking 6 " down from top on back ?
post #2 of 10

Hello.  I offer my humble opinion:  My thought is that you could set up a direction of travel from the heat/smoke below, up the back wall and out of the stack.  I would place the stack in the center of the top.  Force the smoke to circulate through the whole smoker.  Just my opinion.  Keep Smokin!

Danny

post #3 of 10
Can you post some pictures inside and out. Easier to give suggestions. s
post #4 of 10
Thread Starter 
post #5 of 10
Thread Starter 
I ended up putting it in the back 6" down from top
post #6 of 10
From where your AMNPS is I think I would have gone for the front top, to draw the smoke forward over the food. Looks like the smoke could short circuit up the back and out.

Having said that the air flow might be quite slow as you have electric heat so might not make so much difference.

Let us know how it goes.
post #7 of 10
Thread Starter 
It's on a sliding rack it will be in front when smoking
post #8 of 10
Quote:
Originally Posted by fullsmoke View Post

 

Looks great,,, but When I did my fridge build I did the same expandable racks,,,, you may want to put some angle iron around them for a base,,, when you put a 20lb ham on there they will give some,,, would hate to see the ham on the bottom of the smoker when you go to open door and check on it..... HUMMMMMMM,,,,,not good,,, Just sayin (but I swear that has never happened to me :pot:
 
Good luck and 
 
A full smoker is a happy smoker 
 
DS
 
post #9 of 10
Quote:
Originally Posted by fullsmoke View Post

It's on a sliding rack it will be in front when smoking

Ahh, OK. Where it is makes sense then. :thumbup:
post #10 of 10
Quote:
Originally Posted by driedstick View Post


All you should need is some 1/4" round steel around the edge to Make the expanded racks stable. Can use thicker, but 1/4 works pretty good.
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