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I did not make any progress last week while at home. My little brother was home on leave and we made a camping trip with some family members. My mom always told me to keep my priorities straight. So that came first.
I have been put on a deadline though. We caught 5 piglets last week that weigh...
I used a round firebox on my build. It was 30" also. When calculating the opening to CC you have to put half the opening in the calculator as segment height. If you have a 9" vertical opening between the two, put in 15" radius and 4.5" segment height and then double the segment area. In this...
It is hard to tell from the pics, but it does not look like you have a grate in the firebox. You need an airspace under the fire to allow it to breathe. This will also allow ash to fall out and not choke down your fire.
The air intake looks like it is at the same level as the wood. You need...
It looks like you are taking on a pretty good project. I like it.
I'm curious why you sandblasted at this point. I would think waiting until finished and blasting it when you were ready to paint would have been better. Just wandering.
When I read the comment I was thinking about holes for probe wires. Now I see you were talking about the dial thermos. Sorry, I got confused.
Now I have another question though. What does the installation kit consist of? I have 4 3" dial thermos that I plan on putting in the door of mine. They...
You just need to make sure you have something between the FB and vertical CC to keep heat transfer controllable. Either and air gap or gap filled with insulation will be fine.
Now I am hungry, Thanks.
How hot does the top of the firebox get? I am thinking about inlulating mine. Just the width of the connection point to the cook chamber and wrapping it around to the top of the door. Do you think that would make much difference?
Your vert cook chamber volume is incorrect according to the diminsions. 36x24x40 = 34560
That would make the firebox need to be 28"tall which is not a big deal. The FB to CC volume changed to 290. If you put the top of the FB at 11.5" up from the bottom of the CC it will give you that size...
You're getting close to cooking something. Where did you put the thermo holes? I am thinking about putting one on each side of the door. Are you using something to seal up the holes, or just leaving them open?
I think that would make a great reverse flow smoker. I have a grill that is 20" diameter and 42" long that I am thinking about converting after I finish building the one I am working on. I ran the numbers for it through a pit calculator the other day. I think the opening from the firebox to the...
http://www.feldoncentral.com/bbqcalculator.html
That is the link to the calculator. I completely understand the knowledge loss. I always say my brain can only retain so much. I have to purge some stuff out to put new in. Sometimes I delete the wrong file and it is gone forever.
You could just add a simple prop for the door for safety while open. I think Lang has a swinging prop like I am talking about. That way if the winch fails it won't chop off any body parts. That would ruin a good smoke.
Yes I do mean exhaust stack. I went back and added a couple words to make it more clear. Sorry for my grammar. It aint the best sometimes.
I was just going off of what the calculator calls for. I think it has something to do with volume to achieve proper draft. I am not a thermal dynamics...
I wish I would have thought of that. Just a couple of pulleys to get the cable around the tank, keep a low profile so it won't look silly, and have the winch mounted under smoker. I like that.
I just looked at northern tool to see how much they cost. They have a few for under $100.
I ran your numbers through the calculator. I assumed the cook chamber will be 22" tall and 25" deep. The total volume comes out to be 24337.5 cu in. At that volume the recommened firebox is 8112.5 cu in. What you are planning is 13750 cu in or 169.5% of what you need. Too big is not a bad thing...
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