I have just spent the last week with some of the smartest, most talented, and most thoughtful people in the USofA. I'm talking about YOUS GUYS!!!!! MATT S, THANK YOU FOR ALL THE WORK YOU PUT INTO YOUR "Custom Smoker Build - Categorized" PAGES !!!!!
In my 'intro' I said that I was trying to "reinvent the wheel" with a smoker that used draft properly, the 'Reverse Flow Smokers' are exactly what I was trying to reinvent!!
The exact one I was planning wasn't there but the principal was. My idea was to have a vertical smoker, with the reverse flow setup.
With the main tank set vertically, the fire box off to the one side, doors (2) in front opening to the right (over the fire box) and the exhaust stack about a foot above the fire box. Inside the drip pan extends across the cooker to the 'wall' opposite from the fire box. The drip pan has its drain, but it also has a chimney (4 to 6 inches in dia., or more), The chimney extends to the top of the tank, or maybe a foot from the top, where it opens out to the rest of the tank.
The meat racks are placed inside allowing the chimney to be without openings, except at the bottom and very top.
The exhaust stack (with dampener) being below the first meat rack, and above the fire box would pull the smoke from the chimney thru the meat racks and out the exhaust, giving you a full and complete smoke.
Well that's my story, and I'm sticking to it!!!
AGAIN, TO ALL YOU TALLENTED PEOPLE OUT THERE, WOW!!! and THANKS!!!
In my 'intro' I said that I was trying to "reinvent the wheel" with a smoker that used draft properly, the 'Reverse Flow Smokers' are exactly what I was trying to reinvent!!
The exact one I was planning wasn't there but the principal was. My idea was to have a vertical smoker, with the reverse flow setup.
With the main tank set vertically, the fire box off to the one side, doors (2) in front opening to the right (over the fire box) and the exhaust stack about a foot above the fire box. Inside the drip pan extends across the cooker to the 'wall' opposite from the fire box. The drip pan has its drain, but it also has a chimney (4 to 6 inches in dia., or more), The chimney extends to the top of the tank, or maybe a foot from the top, where it opens out to the rest of the tank.
The meat racks are placed inside allowing the chimney to be without openings, except at the bottom and very top.
The exhaust stack (with dampener) being below the first meat rack, and above the fire box would pull the smoke from the chimney thru the meat racks and out the exhaust, giving you a full and complete smoke.
Well that's my story, and I'm sticking to it!!!
AGAIN, TO ALL YOU TALLENTED PEOPLE OUT THERE, WOW!!! and THANKS!!!
