Nefarious
Master of the Pit
if there isn't some rise to the pipe you will get no draw to pull the smoke away from the chamber. You may need to adjust the rise to get sufficient flow.through the smoker. It looks like the smoker originally had wide open draw,.Should work, but I’ll just add that the exhaust should go up hill even if slightly. The opening at the end of the exhaust pipe should be slightly higher, or more than the outlet point on the cooker. Heat rises so should chimneys.
as far as cook time, what temp you running? That’s the biggest factor on time.
If it were me, i'd stick the smoker closer to the garage door and have a much shorter horizontal pipe. Otherwise you are changing the physics of the chamber dramatically.
The way it is setup in your pic will not work, you have to have some draw to pull the smoke through the chamber and provide fresh oxygen for the wood.So I'm going to smoke 2 turkeys tomorrow. Turkeys have been brining, sides are being pre-made, house is clean, beers are cold. Tomorrow is supposed to be cold and rainy/snowy here and I don't have anything to cover the smoker with. I thought if I kept the box in the garage with the small door cracked and a "chimney" of sort attached and vented outside, with a big fan to gently blow it away from the house/garage, then it would be ok to keep "inside". I'll also keep the big garage door cracked for more ventilation. Here's a pic of the setup. Does anyone see any issues with this?
View attachment 517178
If it were me I would orient the smoker.so the corner with the exhaust was as.close as.possible to the door, have a very short horizontal pipe and maybe even angle it at 45° or more.
Looking at the smoker, the design was for lots of draw, and if there isn't sufficient you are changing the physics of the chamber. not enough draw will not provide a clean enough burn and you will have not the best smoke. If you have something to test it with, I would do a test run to see what the smoke look like.