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Smoker setup?

post #1 of 14
Thread Starter 
Hey guys I introduced myself earlier in the Roll Call section and I have a few questions. I don't know what I will be using yet (charcoal or wood) but I want to modify my current grill to smoke with.


As you can see my current exhaust pipe is about level with the cooking surface. Should I lower the exhaust pipe and put my fire box on the right or leave it where its and put the fire box on the left and do something like this:

Or should I just put the fire box on the right and come up with a tuner/baffle system to distribute the smoke better.

I would like to lower the cooking surface a little since as a smoker it will need to hold larger food. I guess what I'm not understanding is where the exhaust pipe needs to be in relation to where the meat is going to be.

I'd like to leave the pipe where it is and put the fire box on the right if at all possible.

Ideas in paint(I'm an arteest)

Sorry for the huge post.
post #2 of 14
You are talking about a standard Vs. reverse flow unit. From what I have seen, the unit may be a bit small for a reverse flow type, but then again, tuned right who knows. I will say that you will not be able to use a firebox big enough to support all wood on a Q that small. Well, unless ya pre-burn it down to coals anyway.

My gut says option 1, tuning plates as well. The stack location is REAL tough to make a reverse... it's almost ideal for a standard.

Any one with more experience? I'm over my head...Geez I miss Coley!
post #3 of 14
Thread Starter 
Yeah its not real big but I won't have a use for it after I build my outdoor kitchen with gas and charcoal grills built in and selling this one will never be an option. I figure I can get a descent sized brisket and a few racks of ribs on it though.

Yeah I was leaning more toward a standard unit considering the pits size and current setup. If I do the box on the right side I won't have to move the wheels maybe just the pipe up or down. Right now when I grill I get pretty good smoke throughout the pit so the pipe might be OK. I was just looking at some people that were putting the dryer vent and stuff like that to lower the pipe inlet.
post #4 of 14
I totally agree with ^... do the side firebox low. extend the chimney down, or move it to the bottom if you would like, but get it down so that the heat doesn't rush across and out. too lower the cooking surface, just get smaller grates that sit further down inside the chamber. and just a thought, but you could make an interchange-able smoke box that would set in those hinges, you could take the door off when you wanted to smoke, or just open it and hang the firebox on the side. just a thought. then you could use it for both without sacrificing and awesome door.
post #5 of 14
Don't need to with that location. It's pretty set up for a "chargriller W/SFB" config...just a tuning plate as I see it. I may be blind, however ;{)
post #6 of 14
you'd like to get a big turkey in there should the need call for it
post #7 of 14
JB... the heat will give more a a "swirl" where it's located. It goes STRAIGHT up outta the box...
post #8 of 14
Thread Starter 
Don't need to what with location? Lower the pipe? Whats SFB?

I usually do my turkey in the deep fryer. biggrin.gif
post #9 of 14
your are correct rich...

sfb "side fire box"

mmmm deep fried smoked turkey.... now we're talking...
post #10 of 14
Thread Starter 
I never thought of that. So smoke it and then fry it. eek.gif
post #11 of 14
Love the High Life avatar.
I too am a big fan of the Champagne of Beers.

Cool looking smoker. I especially like the tools.
post #12 of 14
I like the tools also!
post #13 of 14
you can buy add on fire boxes at Academy Sports and other places really cheap. I like the earlier idea of making it interchangable.
post #14 of 14
Thread Starter 
I like that option. I may see what I can do with that.
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