Designing Texas-style offset smoker

[philpom]

Is there any real difference in results for meat or cooking strategy if the heat comes from below (fat face down) compared to heat from above (fat face up)?

It's mostly what you know and are use to, in my experience the bottom of the brisket, ribs, pork shoulder tend to cook too fast. The idea with fat cap up is the fat will render over and in to the meat self basting. The top in the classic air flow design is the hottest area with excellent air flow (the hallmark of a well designed offset). I'm not saying it's bad to use baffles and plates but it does change the cooking characteristics. Mayn folks like it that way and their are even large conversations about modifying smokers in this way. I own, use, and love a Primo smoker and it's bottom up heat, it'll smoke butt and brisket but my goto is my offset for those cuts.

Your original question however was about designing and building a classic Texas offset, that's what I'm serving up.

Good luck with your build, that's a fun project!

 

[philpom]

if i were to build an "offset smoker", id do two things different than most. id insulate the firebox and mount it under the cook chamber. i guarantee both those would make a way more efficient smoker.

My firebox is insulated, makes a big difference with fire control, for cold winter cooks I've considered custom cutting a welding blanket to fit nicely over and around the chamber.

 

[in. pred]

My firebox is insulated, makes a big difference with fire control, for cold winter cooks I've considered custom cutting a welding blanket to fit nicely over and around the chamber.

i have thought the same thing. i smoke all year here in the north. almost impossible under 20 with wind in the big offset. the fire under it would sure help this id think. create a heat bubble around cook chamber(without the wind factor of course). capturing the btu = $ saved just like in heating your home.

i like the idea of double walled chambers but for corrosion reasons i wouldnt have one.

 

[in. pred]

picture this if you can. cook chamber with legs that are enclosed under it half way up sides. fire box is in the enclosure with feeder door and chimney into bottom left cook chamber. there is a plate in the chamber that lets the smoke/heat out on the rt side of cook chamber(kinda like reverse flow offsets). from there it rises and flowes around the food to the chimney. the chimney entrance being lower than the food on the rack. that creates a thermal bell out of the cook chamber. bringing the heat down to the food level. the flow of all this is from heat rising. the flow is accentuated by the chimney entrance being close to the hottest part of the plate on inside. the heat from that part of the plate helps to make the chimney flow even better. that heat also helps on cold start to get all that distance flowing.

you capture the heat from fire box, warming entire chamber with the enclosure.

you capture and spread heat to the entire chamber with the horizontal "chimney" on the bottom(inside) of cook chamber. maybe a couple strategic small holes in that horizontal chimney to help even heat/smoke too.?

think in the way rocket stove mass heaters work to capture heat. not in the thermal mass battery types but the thermal bell types.

im guessing all that would bring fuel consumption down by 75% or less.