Modification help/Thoughts

Discussion in 'Wood Smokers' started by geno, Dec 14, 2009.

  1. geno

    geno Newbie

    So Grouper Sandwich approached me the other day about making a few modifications to our Brinkmann Pitmasters. What we want to do is make them a reverse flow. I'm thinking change the location of the stack to the top of the cook chamber next to the firebox and braze/weld a 1/8 inch piece of sheet metal to attempt to control the hot spots and to create the reverse flow. I have had this grill/smoker for about six years but have never been a huge fan of the grates and am thinking of making an expanded metal grate for it.

    Also the stack has a bend in it. What I am wondering is does the height of the stack matter? If I cut the stack at the bend and use that for the new stack will that affect anything?


    Any thoughts or suggestions on this are greatly appreciated.

    Thanks,

    Geno
     
  2. roksmith

    roksmith Meat Mopper OTBS Member

    You don't even really need to weld in the reverse flow plate if it fits well.
    I used 1/4 inch plate and cut it into 3 pieces so that I could adjust where the gaps were and how big they were. They have to be readjusted after a trip down the road, but it takes 2 seconds.

    Yes, the length of the stack makes a difference, the amount of draw you get is based on the diameter and length of the stack. Assuming the stack was properly designed to begin with, I'd try to keep it close to stock. If you leave your stack too short, you will not get as good airflow as you will want. Bigger(diameter) and longer is better. You can always choke it down, but short of a forced air draft, it's difficult to compensate for lack of flow.
     
  3. geno

    geno Newbie

    Hmmm... does that mean my wife has been lying to me all these years??? [​IMG]

    In all seriousness thank you for the advice. I may just take the current stack and put it at the same level as it is currently. On a side note the only time I have ever choked the stack has been when it's not cooking and then I close it completely to keep the rain out of the cook chamber. Anytime I cook I run it wide open and control the heat with the vents in the wood box. That is how I was taught to do it years ago. Something about backing the cook chamber up with the wrong kind of smoke. I usually judge a party by the amount of food I have left and on most occasions the family is complaining there are no left over's so I'm pretty happy with the results of the Brinkmann. I just really like the idea of the reverse flow and mainly because I think it'll balance the temperature better in the cook chamber from end to end as well as get give the "wrong smoke a chance to mellow out before it hits the food.

    Quick question for you on the plates. Why do you use three separate plates instead of one solid sheet? Just wanting to gain some insight.

    Thanks,
    Geno
     

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