All weather Cook shack

[Davo4543]

The biggest and most important element here is how are you going to transfer the fresh air in, due to the demand from the fire you will need considerable air moving in and out to keep CO not a problem. I would absolutely have a CO detector. The other thing is the humidity, ie you will need the air circulating or you will end up with a sauna... a couple of examples, houses in AK (and in general today are built too airtight) are pressure tested to design the fresh air make up size and they include a highpoint exhaust fan the turns on based on humidity to keep surface mold from growing. Example two is in houses with large BTU devices burning inside (large BTU gas ranges or gas furnace/water heaters), have fresh air intake make up devices to keep CO down.

Many codes require an automated intake fan with a design CFS on input air vents to turn on when the exhaust fan is turned on. These systems use to be $$ but have dropped in price considerably. I would suggest a similar venting system, ie a fan powered make up air along with an exhaust fan with hood. Then when cooking you turn on the exhaust fan and the intake fan turns on to make up the air.

Thank you for your comment and suggestions, I will have to post some more pictures when I am further along with the venting the pictures I have now don’t really show a clear plan. As for the bank hood, the entire ceiling is covered in stainless steel as our both of the end gables. So it is essentially a 10 x 20 vent hood. With a 12 inch industrial vapor/smoke rated exhaust fan. On the opposite end of the shack will be the adjustable vents for cross ventilation. The shack will be climate control via a heat pump mini split unit. Even when I am not cooking in it, the mini split does not pull air in from the outside. It only circulates the air inside. I thought about a fresh air unit, but it is only a 10 x 20 shack figured that would be a bit overkill even for me. Lol if my intake vent vents at the other end or not enough, I will just crack open a window or a door. I do have CO2 monitors and alarm sensors will be mounted head level and below.

 

[chopsaw]

The biggest and most important element here is how are you going to transfer the fresh air in,

I get it , and that is what I was getting at , but was waiting to see his reply first , then decided I wasn't going to get that deep into it .
Fact is , like you say , you'd need to change the air in the space even if no smokers where going to be in there .
Really needs 2 " systems " . One that changes the air , and one that exhaust the smoke .

Then need to think about up and running , smoker going , drafting well , you open the door on the shed and it reverses the draw back into the space .

 

[civilsmoker]

Thank you for your comment and suggestions, I will have to post some more pictures when I am further along with the venting the pictures I have now don’t really show a clear plan. As for the bank hood, the entire ceiling is covered in stainless steel as our both of the end gables. So it is essentially a 10 x 20 vent hood. With a 12 inch industrial vapor/smoke rated exhaust fan. On the opposite end of the shack will be the adjustable vents for cross ventilation. The shack will be climate control via a heat pump mini split unit. Even when I am not cooking in it, the mini split does not pull air in from the outside. It only circulates the air inside. I thought about a fresh air unit, but it is only a 10 x 20 shack figured that would be a bit overkill even for me. Lol if my intake vent vents at the other end or not enough, I will just crack open a window or a door. I do have CO2 monitors and alarm sensors will be mounted head level and below.

There should always be a fresh air intake (tempered) open to the space....In my AK house we had 2 two-inch intakes that ran in space 10 feet apart that stayed open at all times. Our humidity exchange fan would run nonstop in the winter to keep the levels in check. Note we ran this nonstop even at -15 to -20 below (by code and design it ran a min of 4 hours a day or constant at high humidity). Our current house has a 4-inch line open to the cold air intake system and it pulls tempered fresh air in all the time (I run the fan 24/7)..... It doesn't take long for CO or humidity to build up in a tight system like that..... way too many people die running a buddy heater or other heat source in a similar space with no outside air or a "cracked door/window.... it can happen in moments and overtake all inside without notice.

Next you need to have an air gap between the celling and range hood. 3-4 inches would be min in my book, ie you need a dual wall system, or the heat will transfer directly to the celling and will be a fire hazard. A suspended hood would be best...ie about 29 or so inches above the heat source so it captures the heat and smoke.

Then need to think about up and running , smoker going , drafting well , you open the door on the shed and it reverses the draw back into the space .

I know of a whole family that died on their custom jet boat because of an enclosed canopy that drew CO back into the space while at planning speed....it happened in less that 3-4 minutes from when they left the launch.....just tragic...

 

[in. pred]

man thats something i could use!!! very nice!

 

[hack75]

How is the Smoker Shed going…. it is great looking. How did your first smoke go?