Heat distribution and smoke movement in cedar smoke house.

[chucksmokesmeats]

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?

 

[Murray]

A little more informative would help. Type of smokehouse, heat source those sort of details

 

[chucksmokesmeats]

A little more informative would help. Type of smokehouse, heat source those sort of details

Just added more details.

 

[sawhorseray]

Is it insulated in any way? RAY

 

[daveomak]

So the floor is 9' X 5' ???? That's too big to be anything but a cold smoker....

 

[chucksmokesmeats]

So the floor is 9' X 5' ???? That's too big to be anything but a cold smoker....

My mistake 45 cubic feet.

 

[chucksmokesmeats]

Is it insulated in any way? RAY

No insulation, just the cedar. It holds temperature pretty well but like I said its hot here, cold here, warm here.

 

[sawhorseray]

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

 

[daveomak]

Rob put a screen and drain rock above the inlet pipe in his smoker... Thermal mass and good air/smoke/heat distribution...

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

The Smokehouse Part 4 – shelves

When I first got close to finishing the smokehouse I knew I wanted shelves in it and when doing my internet research I found most people using small cookie cooling racks or something similar. I did…

archeryrob.wordpress.com

Smokehouse Part 6 – Thermal mass

When I made the last batch of snack stick and bologna I noticed my snack sticks appeared over cooked near the end, or the bottom. I did not notice anything with the bologna as it larger and thicker…

archeryrob.wordpress.com

.....

 

[JckDanls 07]

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 ...

 

[chucksmokesmeats]

Rob put a screen and drain rock above the inlet pipe in his smoker... Thermal mass and good air/smoke/heat distribution...


View attachment 431269

View attachment 431270

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

The Smokehouse Part 4 – shelves

When I first got close to finishing the smokehouse I knew I wanted shelves in it and when doing my internet research I found most people using small cookie cooling racks or something similar. I did…

archeryrob.wordpress.com

Smokehouse Part 6 – Thermal mass

When I made the last batch of snack stick and bologna I noticed my snack sticks appeared over cooked near the end, or the bottom. I did not notice anything with the bologna as it larger and thicker…

archeryrob.wordpress.com

.....

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.

 

[daveomak]

It works well.....

 

[archeryrob]

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.