Has anyone tried a similar design?

[smokestalker]

I ran across this site looking for parts.
I have a buddy looking to upgrade his smoker,
We ran across a food grade aluminum (steam box?)
Of some sort. Dimensions are roughly 5'H 2'W 3'D
We have an Iron burn box that fits decently well.
Originally we were going to insulate the exterior and just put a stack out the top but, I started thinking about baffling the top to keep heat in longer. Then this Idea came to me. I'm wondering if anyone has tried something like? Intake and exhaust are both bottom ported. Exhaust will rise above the box externally via tubing. The plates in the really rough drawing attached are a tall plate to force the air (smoke) to the top and tumble before shooting down the back side of the plate and out of the bottom ported exhaust.
The theory is if sized and baffled right we can keep the heat in longer, dissipating more internally and less externally. While having enough available airflow or draw to run a small fire box up to temp quickly and then regulating it relatively easily, with more efficiency than just spitting it all out the top. Think its worth a shot or has it been tried and flopped?
It seems y'all would have more experience than me. I know how to make them hot and efficient but holding low and smoke isn't exactly my wheel house. So it is kind of a combo of regular and reverse thinking for me. Any advice y'all might have, I'm sure I would be happy to hear it.
Thanks,

 

[normanaj]

The smoker builds forum here is a great place to take look and search for info.

Smoker Builds

www.smokingmeatforums.com

 

[gmc2003]

If I'm reading it correctly. I'm not sure how well the down-drafting concept will work. I think your gonna get a lot of stale smoke hanging around. At least without some type of mechanical fan to help move the smoke along.

Chris

 

[in. pred]

thats a rocket stove without a riser. the rise creates the push to shove exhaust out the bottom. no riser no shove. your not dealing with that much heat either in a smoker. i dont think it would run rite for ya.

now if you had the exhaust pipe in the flame it would get hot and draw your smoke through. go read up about rockets stoves at permies.com you have almost drawn up a "pocket rocket" stove.

 

[smokestalker]

Well, the burn box kind of kills that but, yeah the airflow could be similar. Nope, didn't draw the riser, figured it was better not to.

 

[smokestalker]

If I'm reading it correctly. I'm not sure how well the down-drafting concept will work. I think your gonna get a lot of stale smoke hanging around. At least without some type of mechanical fan to help move the smoke along.

Chris

So smoke hanging around too long, is not good? Maybe I shouldn't worry so much about trying to maximize its time in the box? That's what I was trying to balance is enough time in the box to release all the heat it could while keeping potential draw high.

 

[forktender]

So smoke hanging around too long, is not good? Maybe I shouldn't worry so much about trying to maximize its time in the box? That's what I was trying to balance is enough time in the box to release all the heat it could while keeping potential draw high.

You want the smoke to vent out the top without any baffles to trap heat and smoke. The smoke should be what we call T.B.S. / "Thin Blue Smoke", and free flowing for the best flavor. Not white clouds of smoke, which will cause creosote build up, and make your food taste like acetone or diesel fuel.

On that size box, the smallest vent pipe I would go is 3'' with 4'' being more favorable, in my opinion. Home Depot or Lowes sells these, and they are perfect for your build.

Keep asking questions, it's how we all learned.

Welcome aboard!!!
Dan.

 

[smokestalker]

You want the smoke to vent out the top without any baffles to trap heat and smoke. The smoke should be what we call T.B.S. / "Thin Blue Smoke", and free flowing for the best flavor. Not white clouds of smoke, which will cause creosote build up, and make your food taste like acetone or diesel fuel.

On that size box, the smallest vent pipe I would go is 3'' with 4'' being more favorable, in my opinion. Home Depot or Lowes sells these, and they are perfect for you build.
View attachment 730621

Keep asking questions, it's how we all learned.

Welcome aboard!!!
Dan.

Thanks, that definitely helps. I had planned on 4" but it seems that's about the only thing I had right. You have just explained the goal to me much better. I think we'll probably scrap the burner in box idea all together and run a side burner box, top venting the smoke box. Seems like this would simplify a lot of things, keeping free flowing smoke, heat regulation and drip in mind. now I think I understand why smokers are generally built this way.

 

[forktender]

Thanks, that definitely helps. I had planned on 4" but it seems that's about the only thing I had right. You have just explained the goal to me much better. I think we'll probably scrap the burner in box idea all together and run a side burner box, top venting the smoke box. Seems like this would simplify a lot of things, keeping free flowing smoke, heat regulation and drip in mind. now I think I understand why smokers are generally built this way.

An electric burner in the bottom of the box is exactly what I would do.
A small single electric burner would most likely work, or you could always use a Stainless Steel hotel pan with a grate to elevate the coals off the bottom of the hotel pan. Either way I'd plan on adding a heat defuser between the heat source and food. It could be as simple as a cookie sheet, or pizza stone, or you could have a piece of black steel plate cut to fit on the rack above the heat source. Just make sure that there is at least 1/2" or more on two sides of the plate for the heat and smoke to rise. My friend made a great smoker out of the very same thing you're working with, I'll try to get him to take a few pic's so you can see what he did with his. It works great by the way, he kicks out some kill'er Que, off of his.

He has the ability to use the electric hot plate with wood chips or dust, or slide in a pan to burn coals and wood chunks.

Dan.

 

[JckDanls 07]

What your explaining on what you want sounds exactly like a reverse flow smoker... Plenty of reverse flow cabinet builds here in the build section...

Dig through here and see if you find something...

Reverse Flow

www.smokingmeatforums.com

 

[forktender]

Here is his smoker.

The bottom pic is his redneck cold smoke set up, two cans put together with holes drilled into them, filled with chips and dust. I call that a smoke bomb, and I've been using them for many yrs in my barrel smoker, gas grill, and Weber kettles.

His smoked Salmon and cold smoked bacon is top notch stuff.

He now uses a propane burner, like a turkey fryer burner that heats his defuser plate.

Sorry about the crappy pics, I took a photo of them off my hunting forum.

Dan

 

[smokestalker]

An electric burner in the bottom of the box is exactly what I would do.
A small single electric burner would most likely work, or you could always use a Stainless Steel hotel pan with a grate to elevate the coals off the bottom of the hotel pan. Either way I'd plan on adding a heat defuser between the heat source and food. It could be as simple as a cookie sheet, or pizza stone, or you could have a piece of black steel plate cut to fit on the rack above the heat source. Just make sure that there is at least 1/2" or more on two sides of the plate for the heat and smoke to rise. My friend made a great smoker out of the very same thing you're working with, I'll try to get him to take a few pic's so you can see what he did with his. It works great by the way, he kicks out some kill'er Que, off of his.

He has the ability to use the electric hot plate with wood chips or dust, or slide in a pan to burn coals and wood chunks.

Dan.

Thanks Dan, that is awesome. I've pinged my buddy here also so, he is likely following along. He doesn't do net much but, with help, I'll bet he is willing to sign up here. I usually am the tinkerer, and between my wife and him I'll likely never be in want for some kicking grub.
Fatboy likem good food.

Here is his smoker.View attachment 730694

The bottom pic is his redneck cold smoke set up, two cans put together with holes drilled into them, filled with chips and dust. I call that a smoke bomb, and I've been using them for many yrs in my barrel smoker, gas grill, and Weber kettles .

His smoked Salmon and cold smoked bacon is top notch stuff .
View attachment 730695
Sorry about the crappy pics, I took a photo of them off my hunting forum.

Dan

No worries, the pic and description work well
Thanks Dan, only complaint I have now is after looking at the pics, I still got another half hour before I'm eating. (some nice looking candy to that salmon) I'm exited to get back on this. Have to wait a week but, I'll be referencing back here for sure.

 

[forktender]

Thanks Dan, that is awesome. I've pinged my buddy here also so, he is likely following along. He doesn't do net much but, with help, I'll bet he is willing to sign up here. I usually am the tinkerer, and between my wife and him I'll likely never be in want for some kicking grub.
Fatboy likem good food.

No worries, the pic and description work well
Thanks Dan, only complaint I have now is after looking at the pics, I still got another half hour before I'm eating. (some nice looking candy to that salmon) I'm exited to get back on this. Have to wait a week but, I'll be referencing back here for sure.

Right on, happy to help out ah foodie "fatboy" Bruth'a!!!