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Finally finished the the 125 gallon reverse flow
- Thread starter smokeytodd
- Start date
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Nice looking smoker... I too built a 120 gal smoker. ... http://www.smokingmeatforums.com/t/255846/120-gal-reverse-flow-not-your-normal-build-done
when I ran my numbers through the calculator... it came up with a 4" exhaust at 32" above the top ... being you went 6 1/4" .. try to close it down a little and see what happens ... can't hurt on a dry run ...
when I ran my numbers through the calculator... it came up with a 4" exhaust at 32" above the top ... being you went 6 1/4" .. try to close it down a little and see what happens ... can't hurt on a dry run ...
socalcooker
Meat Mopper
- May 12, 2014
- 229
- 41
Fire management would be my guess. Don't dampen the exhaust that will slow the flow down and make the CC hotter. How are you lighting your fire? I typically start with one chimney of charcoal and a small split or a few chunks whichever I have. I start with that and let it run wide open till it hits 240 then I back the intake down. Also how are you monitoring the temp?
I have a 60 gallon RF and it likes to run hot. Usually I can get it to settle in at 240-260. Ambient temp makes a difference too. If it's cold outside I can run 225. Once it's over 70 the sun heating the smoker makes it jump up. Just keep experimenting you'll get it figured out.
Kyle
I have a 60 gallon RF and it likes to run hot. Usually I can get it to settle in at 240-260. Ambient temp makes a difference too. If it's cold outside I can run 225. Once it's over 70 the sun heating the smoker makes it jump up. Just keep experimenting you'll get it figured out.
Kyle
lancep
Master of the Pit
That's a beautiful looking smoker! It seems to me that 250-300 and a split every 30-45 minutes is pretty normal. Most of the Lang guys seem to be running in the 275 range. My smoker likes to run 265-290 and I use super small splits about every 25-30 minutes.
My whole point is, I wouldn't lose any sleep over those temps. Good luck!
Lance
My whole point is, I wouldn't lose any sleep over those temps. Good luck!
Lance
Lance that is the same size splits Im using ,just concerned because I have one side of the fire box totally closed off and the other side is only open a 1/4 inch, the vent holes are 2 per side 3x 4.5 . Just seems like it should have more open vents than it does . Also the fire size isn't very big, which doesn't bother me ,just figured I would get a better coal bed
So Cal I am lighting the fire in the box with a torch,no charcoal ,just straight seasoned cherry wood . I was just concerned about temp, and the fact I'm only using one quarter inch gap on one side of the fire box. The pit calculator called for two vent holes 3x9. It is what it is but just seems I would need more vent open. It doesn't take but a few minutes and its up to temp
socalcooker
Meat Mopper
- May 12, 2014
- 229
- 41
How are you checking temp? Remote probe or gauges mounted on the cooker? I've never used only wood, a chimney of charcoal keeps a nice coal bed for a long time. The coal bed is where you will get stable temps from. I put a small split or a few chunks every 45 min to an hour and a chimney every 2-3 hours. My smoker is half the size of yours so I assume you would need more fuel.
Kyle
Kyle
socalcooker
Meat Mopper
- May 12, 2014
- 229
- 41
Looking at your pic I don't see a remote probe. If your going off those gauges on the door that's more than likely the problem. Even the most expensive gauges that have been calibrated are not very accurate.
I do have the maverick grate probe, haven't used it yet but will this weekend, thought the same thing,figured I better get one to be acurate. But I was going by thermometers on the door. I did do the boil test to see how accurate they were ,and we're spot on
Also I was thinking I have the same expanded metal for the firebox, thinking maybe putting a piece of flat stock metalk down to keep the coals all together
It sounds to me like you built one heck of a smoker.
I have 2 intake dampers on my Lang & usually run it with one closed & the other just cracked open.
I'm sure it's just a matter of building a smaller fire to begin with & adding smaller splits.
If your gauges are at the grate level, they should be accurate. I would check them in boiling water just to be sure.
My Tel-tru's are right on the money, checked against a Smoke pit probe.
Al
I have 2 intake dampers on my Lang & usually run it with one closed & the other just cracked open.
I'm sure it's just a matter of building a smaller fire to begin with & adding smaller splits.
If your gauges are at the grate level, they should be accurate. I would check them in boiling water just to be sure.
My Tel-tru's are right on the money, checked against a Smoke pit probe.
Al
Last edited:
socalcooker
Meat Mopper
- May 12, 2014
- 229
- 41
Even if the two-tru's are accurate they are reading temp at the edge of the CC. The smoke and heat is moving faster in the center of the CC than the outside.
kam59
Smoking Fanatic
The chamber temps will be close to the same at the edge or the center once the cooker is stable if your therms are accurate and close to the grate.
Often times my Tel-Tru's are reading within 10 deg of my digital probe in the center by my brisket.
Often times my Tel-Tru's are reading within 10 deg of my digital probe in the center by my brisket.
socalcooker
Meat Mopper
- May 12, 2014
- 229
- 41
kam59
Smoking Fanatic
The calculator is giving you the maximum size you need for intake when it suggested the two 3" x 9" intake openings. Running on little to no intake is a good thing in my opinion it say's your cooker is drawing properly. You could slow the draft by 1/4 to see if that tames your heat a bit. but in all honesty if you can maintain a 250°/275° temp you are golden in my opinion.
My 24" x 55" cooker with plates runs a 6" exhaust and I run between 275°/300° on about a #2 pencil worth of intake and a coal base about 12" in diameter.
I did a little more research, (creeping on other people's builds) and came up with this. I stayed after work and quick whipped up a vent for the top of my fire box door, thinking it's what I needed
The vent in the top of the door also helped me open the bottom vent more to achieve a cleaner burn
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