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exhaust pipe?

post #1 of 13
Thread Starter 

My  pipe is just to the edge of the smoke chamber!  If i lower it inside to the cooking rake this should bring the temp up?  I thought I read that some where but cant find it.

post #2 of 13
Thread Starter 

deer 070.jpgdeer 069.jpg

post #3 of 13

I'm not an expert, but the lowered pipe keeps the smoke drawn down at grate level.  As far as the heat, I think it holds the heat as well since it can't just run right out the top since the heat naturally rises.

post #4 of 13

Good lookin build by the way.

post #5 of 13

I don't think you'd want the stack at grate level with a reverse flow at least I've never seen a reverse flow set up like that

post #6 of 13

well the ones i have build i put the stack at grate   my mini smoker i use a 3'' stack the grate was in the middle  and my temp were 100 off from the top of the smoker so i put in a haft moon piece and my temp are up  and holding thats what i did hope it help

SAWRUFF Scott

post #7 of 13
Quote:
Originally Posted by Sawruff View Post

well the ones i have build i put the stack at grate   my mini smoker i use a 3'' stack the grate was in the middle  and my temp were 100 off from the top of the smoker so i put in a haft moon piece and my temp are up  and holding thats what i did hope it help

SAWRUFF Scott


What do you mean you put in a half moon?  

post #8 of 13

here a pic of what i was trying to said  does this help

Jenny 039.JPG

post #9 of 13


 

Quote:
Originally Posted by link523 View Post

My  pipe is just to the edge of the smoke chamber!  If i lower it inside to the cooking rake this should bring the temp up?  I thought I read that some where but cant find it.

are you having temp problems? if so, you may have a problem with the size of your stack or the hole in the firebox to the cook chamber or the baffle plate gap. did you use the calculator to help you size these openings? i don't think the stack hight really matters for temps. i prefer mine as high in the cook chamber as possible.

 

post #10 of 13
Quote:
Originally Posted by duck killer 1 View Post


 

are you having temp problems? if so, you may have a problem with the size of your stack or the hole in the firebox to the cook chamber or the baffle plate gap. did you use the calculator to help you size these openings? i don't think the stack hight really matters for temps. i prefer mine as high in the cook chamber as possible.

 

why do you prefer it there   does it have a purpose ??
 

post #11 of 13
Thread Starter 

temp holds good 250  or 350. But i need a really hot fire to get 350.   The firebox is bigger then i need 24 x 24 

post #12 of 13

 

Quote:
Originally Posted by Sawruff View Post



why do you prefer it there   does it have a purpose ??
 

 i put it there so the smoke doesn't cool off too much and cause sooty buildup which can affect the flavor of the food, i read that on here. also if the plate gap and the FB opening and the stack etc are sized correctly it will heat properly from the beginning. 

 

post #13 of 13

 

Quote:
Originally Posted by link523 View Post

temp holds good 250  or 350. But i need a really hot fire to get 350.   The firebox is bigger then i need 24 x 24 

the bigger your fire box is the bigger the volume of the stack needs to be to vent properly. on my current build i used a 24"x24"x21" tall FB and the calculator told me my stack needed to be 48.5" long if i used a 4" pipe. if i increased it to 6" the length went to around 24.5" long. i had to use 4" because i didn't have 6" available.

 

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