Smokestack with no firebox

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jim r king

Newbie
Original poster
Jul 21, 2017
22
13
Western Missouri
Yep, that's right.... no firebox!!!
I'm new here and looking for answers from those more experienced. I'm in the process of building a smoker out of a propane tank that is 24 inches in diameter by approximately 5 feet long .
The tank will set horizontal and has a slide in tray in the bottom that holds the Wood and charcoal .
Loosely based on a reverse flow design where there is a sheet of stainless steel between the fire and the grates. The grates by the way we're a 4 x 4 cast iron tree grate that went around the base of a tree .
Basically on the end of the tank I cut it in half so that the bottom half of the tank is removable . This removable portion is bolted onto a very large and very heavy tray that slides in and out to hold the wood.
Looking at different calculators I have been unable to determine the correct height and diameter of the smokestack . Any thoughts ?
I will post a picture soon as I can
 
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Wow,   something different alright.

So what is your plan?

The lower shelf will cook ok, but upper not so much. What you have is a parrilla sort of with coals directly underneath.

 Damm, that must be heavy all those forged shelves and will take a lot to heat up.

Do you want to add a firebox?      

You will need to cap the holes in the top .
 
I would put a 5" to 6" diameter 24" tall. That is if your'e exhausting the opposite end of your opening.

I look forward to seeing how this pans out. :) 
Looks-Great.gif
 
 
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Hello, thank you both for the replies. Yea.. it's still in the build stage. I have to cap the holes, figure out how to keep the grease out of the fire, more paint and some welding. Heavy, yes it sure is. The grates are 1.5" thick .... I thought about a fire box but in the end liked the thought of keeping "all" the heat inside the cooker. top shelf.... not a lot of head room on the grate but will work great for some added jalapeño bites filled w cream cheeses and wrapped in bacon.
I cut a hole today for the stack. 3.5" I'd pipe 34" long .
I'm still playing around with the right dimensions and will likely need a larger diameter stack but it is starting to look pretty good.
The smoker has a diameter of 24" inside and the stainless plate is 4 foot by 22". My thoughts are the heat and smoke will go up and over all 4 sides of the plate thus I put the stack closer to the center of the tank. With very little welding skills and no welder I have built the whole thing so far with a grinder. A boat load of metal cutting blades and a drill. Will need several welds done as I get closer.
Today I worked on the smoker handle that will go on the door. A gigantic meat cleaver is what I'm after... measures about 39" long and 5" wide. It will have a nice walnut or oak handle when it's done.
 
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The coals under the meat?sounds like a charcoal grill.
Don't get me wrong. But all that work with no fire box. Looks like one big hefty beast
 
The pic shows the inside wood/coal tray pulled out. I have to line it with perforated stainless or something to hold the fuel inside.
I picked up this piece from a scrapyard. It's s 1/4" steel for a ramp off a industrial trailer.
Heavy!! Once locked in place the end plate won't be going anywhere.
 
Hoping it will work like or close to a reverse flow...
experienced builders let me know if I'm wrong. That's why I logged on here to get honest feedback.
 
Build a slider for the lower pull out basket.    You don't want that thing tipping and throwing hot coals all over yourself.

You will use a massive aount of coals to get all that up to temp and maintain it.  

The coals will likely snuff out against all that cold steel.

3.5" is too small    go big, you will need airflow for that to work well.

I would build a firebox on the right side that the coals can drop down into the slide out tray.
 
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