Heat distribution and smoke movement in cedar smoke house.

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chucksmokesmeats

Newbie
Original poster
Sep 10, 2019
12
2
So my smokehouse has a heat distribution problem. I have an approx 45 cubic ft cedar smokehouse with an external firebox for wood with about 2ft of piping into the bottom of the house about 18 inches from the floor. Smoke flows nicely around the inside and gets into every corner but the heat is inconsistent with cold spots and hot spots. Any simple ideas to make it more consistent throughout the house?
 
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No insulation, just the cedar. It holds temperature pretty well but like I said its hot here, cold here, warm here.

I wouldn't say that's holding temp "pretty well", just my 2¢ worth. Try some rigid insulation on the outside, might turn that baby into a gas chamber. It's cheap and installs easy. RAY
 
Rob put a screen and drain rock above the inlet pipe in his smoker... Thermal mass and good air/smoke/heat distribution...


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Rob's smoke house from his blog.....




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That's what I'm thinking.. some kind of heat difusser ... maybe a metal plate that's about an inch short (a gap) all the way around and then a bunch of 1/2"... 3/4" holes drilled in it ...
 
Rob put a screen and drain rock above the inlet pipe in his smoker... Thermal mass and good air/smoke/heat distribution...


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Rob's smoke house from his blog.....




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I like this idea. I think I am going to roll with it as I already have some expanded metal right above the smoke pipe.
 
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I still have hot cold zones. It is always warmer at the bottom than the top. The higher you raise it the more it can be. I have seen 190 at the bottom and 170 at the top before.

So I don't cook full 24" summer sausages anymore. I have been trying to figure it out more, but not exactly sure and still a learning curve.

Riddle me this one. I thought the heat zone was over cooking my bologna at the bottom. Why is the short one over cooked at the bottom too? I am thinking of cooking them laying flat on the shelves next time.
 

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