First reverse flow smoker build - may have some questions

[smokin peachey]

Mine is flat on both ends

And you do have a very nice smoker

 

[AllTuckerdOut]

yes, It was made by Lang. they come that way now.

So it should be good to just split it and roll with that?

 

[flatbroke]

 

[AllTuckerdOut]

View attachment 394695

Oh that's slick.

Did you use the calculations from dave?

 

[flatbroke]

Oh that's slick.

Did you use the calculations from dave?

I didn't build it. I bought it from Lang, but wanted to show that flat end will work

 

[AllTuckerdOut]

I didn't build it. I bought it from Lang,

duh - you said that SMH lol

 

[smokin peachey]

I didn’t use calculations from Dave. I used Franklin’s recommendations

 

[AllTuckerdOut]

View attachment 394696

I didn’t use calculations from Dave. I used Franklin’s recommendations

If I do traditional, that's how I'd do it.

However, I get the "perks" of the reverse flow...

 

[smokin peachey]

If I do traditional, that's how I'd do it.

However, I get the "perks" of the reverse flow...

I would be interested in hearing the perks.

 

[AllTuckerdOut]

smokin peachey Some things that I know of..

- Makes heat distribution more even - think of that plate being in there turning the thing into more of a convection oven.
- supposedly the same goes for the smoke (idk how true that is)


traditional advantage over reverse - it will have more "hot spots" and you can cook different types of meat that way.

 

[smokin peachey]

smokin peachey Some things that I know of..

- Makes heat distribution more even - think of that plate being in there turning the thing into more of a convection oven.
- supposedly the same goes for the smoke (idk how true that is)


traditional advantage over reverse - it will have more "hot spots" and you can cook different types of meat that way.

I don’t understand the hotspot thing I have no problem with a hotspot in my traditional. Very even temps. The key is airflow. Keep the air moving through and that keeps even temps.

 

[AllTuckerdOut]

I don’t understand the hotspot thing I have no problem with a hotspot in my traditional. Very even temps. The key is airflow. Keep the air moving through and that keeps even temps.

yeah I mean, on my (dont destroy me on this) oklahoma joe there's definitely a hotspot towards the firebox. But other than that, it isnt bad.

 

[AllTuckerdOut]

smokin peachey where'd you find the expanded metal mesh?

 

[smokin peachey]

smokin peachey where'd you find the expanded metal mesh?

I had a local welding shop ordered it for me.
You can also get it in stainless steel

 

[AllTuckerdOut]

daveomak or anyone else... How far into the cook chamber should the firebox be placed? Is there a calculation for that distance?

 

[smokin peachey]

daveomak or anyone else... How far into the cook chamber should the firebox be placed? Is there a calculation for that distance?

View attachment 394960

I went about 4” at the top

 

[AllTuckerdOut]

From what I can see on some professional builds, since I am doing a flat end on the firebox, I think I may be mounting the firebox to the flat part...

Unfortunately that doesn't save me any money on the RF plate

 

[AllTuckerdOut]

Tank filled for the first time... 1/3

 

[AllTuckerdOut]

What's everyone using for an exhaust pipe? If I use 8" it looks like I'll need 47"... Not sure what kind of pipe I can use to get 8"

 

[smokin peachey]

What's everyone using for an exhaust pipe? If I use 8" it looks like I'll need 47"... Not sure what kind of pipe I can use to get 8"

I used a 24” piece of 8” steel pipe and I slide a piece of 8” stove pipe with damper inside the steel pipe.