Exhaust Chimney to Cooking Grate Distance?

Discussion in 'Reverse Flow' started by rowdyrawhide, Aug 11, 2010.

  1. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I am starting to plan a build (maybe two), and have noticed looking at some of the builds that there are variances in the cook chamber as far as distance from the bottom of the chimney to the cooking grate surface.  I was wondering if there is something to this as far as building heat or smoke in the chamber.  What are the pros and cons of closer or farther away from the grate?  

    I am sorry if this question has been asked but I tried a search for it and could find the answers I was looking for.

    Thanks 

    Aaron
     
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Rowdey, I think the biggest thing is that the stack being lower to the grate keeps the smoke from just flowing up and out to fast. Letting all the heat fly away. On my reverse the stack is about 1/[​IMG] below the cook grate. I like being a little different so I cut wedges and rewelded my stack to make it look like it was bent and ran it out the end of the cook chamber.

    [​IMG]

    [​IMG]
     
  3. sawruff

    sawruff Fire Starter

    it is all in the builder i do what tom there has show u i think at or below the grate kepts the heat even to the grate heres what i did [​IMG]

    [​IMG]in this pic in put in a haft moon shap metal thing so it would be at the grate  befor i put this in my temps never got to 200 at the grate 300 and up at the top of my smoker  now with it in i got even heat top the the grate

    hope this help               SAWRUFF       Scott
     

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