New to here. New to smoking.

cynco79

Newbie

Original poster

Jul 14, 2017

1

10

Las vegas

• Jul 14, 2017

• #1

My husband and I have a new smoker and I'm making a few modifications to it. I've watched numerous videos on making mods to the Oklahoma joes grill. Now a lot of people add on this dryer vent elbow onto the smoker in order to maximize the time the smoke spent in the chamber...so it doesn't straight vent right out. This piece I made has the same surface area as the 3" elbow. I'm wondering that even with the same surface area that the air flow will still be effective given the uses of the dampeners. Thoughts?

IMG_5388.JPG

• cynco79
• Jul 14, 2017

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Jul 14, 2017

• #2

Cynco79, welcome to SMF for you and your husband.  I'm not a builder so no help with your mod, but I like it!  Will be watching for responses.

Enjoy the forum and your mods.

Ray

 

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smokebuzz

Master of the Pit

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★ Lifetime Premier ★

Jul 14, 2006

1,818

82

IOWA!!

• Jul 14, 2017

• #3

Welcome...

Try it, but i dont think you will get desired results, your flow will be low, grate level, and could make stagnate  smoke... Just a thought.

When i've help mod theses type smokers, we relocated the up higher..

 

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SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jul 15, 2017

• #4

Welcome to the forum.

The mod looks to be too small to get a good draft thru the smoker.

I think I would stick with the dryer vent hose that most are using.

If you try it & it works, let us know.

Al

 

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rigger45

Newbie

Jul 7, 2017

23

13

• Jul 16, 2017

• #5

Welcome! Looks small to me as well based on what I"ve seen around. Still, see if that will work.

 

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joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jul 16, 2017

• #6

I'm not a builder either, but the main idea of the elbow is to get the exhaust location down closer to the grate. Also, the size of the opening at the grate should be the same as the exhaust stack. You still need to get the smoke to move rapidly through the meat and out of the CC. Don't retain the smoke in the CC as it will make the meat bitter and maybe a coating of soot.

Good luck, Joe

 

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