Designing Texas-style offset smoker

[EngrSmokerDesigner]

Hey everyone,
I'm part of an engineering team in a Canadian university and we're tasked with creating (ideally the best) Texas-style offset smoker. We're new to smoking, and would appreciate it if people can share their experiences about shortcomings of current models (uneven cooking temperatures for example).

What makes a good smoker?
What should we absolutely know about smoking as designers?

 

[EngrSmokerDesigner]

Hey everyone,
I'm part of an engineering team in a Canadian university and we're tasked with creating (ideally the best) Texas-style offset smoker. We're new to smoking, and would appreciate it if people can share their experiences about shortcomings of current models (uneven cooking temperatures for example).

What makes a good smoker?
What should we absolutely know about smoking as designers?

So far we plan on repurposing a 35lb propane tank for our design and will incorporate a tuning plate or baffles.

 

[BigW.]

Welcome, good luck with your build. There is a smoker builder forum that may help you. Here is a good start from a deceased member here.

Reverse Flow Smoker... How to calculate build tutorial...

> Reverse Flow Smoker... How to calculate build tutorial... By DaveOmak This is a tutorial and you will need a calculator and paper to note desired dimensions... This tutorial has been proven to make an excellent operating Reverse Flow smoker... Here's to "Alien BBQ" and the folks that first...

www.smokingmeatforums.com

 

[Danblacksher]

With a tank that small I would suggest you use this pattern for bringing the smoke into the cooking chamber. its about cooking top down for Texas style and this modification on mine and it has been incredible!

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

 

[EngrSmokerDesigner]

With a tank that small I would suggest you use this pattern for bringing the smoke into the cooking chamber. its about cooking top down for Texas style and this modification on mine and it has been incredible!

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

Maybe I didnt fully understand, but what exactly was the change your friend made to the smoker? I'll take note of the top down cooking, thank you.

 

[Danblacksher]

Maybe I didnt fully understand, but what exactly was the change your friend made to the smoker? I'll take note of the top down cooking, thank you.

sorry for the delayed response. The link is to the change I made to the smoker

 

[Danblacksher]

here is the link again that details the change

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

 

[Danblacksher]

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

Here is the link again that details the change

 

[philpom]

With a tank that small I would suggest you use this pattern for bringing the smoke into the cooking chamber. its about cooking top down for Texas style and this modification on mine and it has been incredible!

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

I was gonna mention top down but you got it covered. Agree 100%, I removed all baffles and tuning plates to maximize the effect. I personally believe this single fact is where the argument of fat side up or fat side down comes from. Obviously in a smoker that flows the heat and smoke across the top its fat side up.

 

[EngrSmokerDesigner]

It's Alive! My Frankinsmoker!

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I...

www.smokingmeatforums.com

Here is the link again that details the change

thats awesome that it works a lot better in that configuration; and only a difference of 5 degrees (in fahrenheit?) is great. We sadly have to keep ours as an offset design so we cant make the same modification.

 

[EngrSmokerDesigner]

I was gonna mention top down but you got it covered. Agree 100%, I removed all baffles and tuning plates to maximize the effect. I personally believe this single fact is where the argument of fat side up or fat side down comes from. Obviously in a smoker that flows the heat and smoke across the top its fat side up.

So to specify, fat-side pointing towards where the heat flows from?

 

[EngrSmokerDesigner]

For those who are interested in hearing an update:

1: We're going to meet with our client (aka the prof who set this as a capstone project) to see what he's looking for exactly. Are there anything I should know about smoker community that would be useful and not widely known?

2: Its possible we'll get a small smoker and modify it with whatever creates the best results through extensive testing (a lot of smoked meat, boys).

3: Aside from that we will definitely incorporate some kind of grease pan which may double as a tuning plate depending on how testing goes. What do u guys think

 

[philpom]

So to specify, fat-side pointing towards where the heat flows from?

Baffles and tuning plates alter this classic airflow pattern, I'm not stating 1 way is better or worse, just different. Different configurations might require a different orientation of the meat because some changes mean bottom up airflow and could result in burned or overdone bottoms.

 

[Up_In_Smoke]

For those who are interested in hearing an update:

1: We're going to meet with our client (aka the prof who set this as a capstone project)

I think the prof just wants free smoked meat.

 

[ifitsdeadsmokeit]

Have you looked into a reverse flow configuration?

 

[radioguy]

Welcome to SMF. When it comes to smoker design think friction. Sharp bends hinder air flow. In order to have a good draft imagine a funnel. Wide portion at firebox air inlets and skinny end the smoke stack.

RG