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Insulated Reverse Flow Cabinet Smoker Build

SRPMKR

Newbie
3
7
Joined Aug 13, 2020
I thought I would join the group since I have been reading forum threads for years. I engineered/fabricated this mammoth smoker in part thanks to some other threads on here. When I decided to build a smoker my intention was to build a reverse flow barrel smoker. The more I thought about it the more I realized that it would take up a lot of floor space and not give the greatest amount of cooking capacity. Then it dawned on me that I can go up just like I can go out with the barrel. That's when this bad idea was cemented. I framed this smoker out of 1x1 and 1x2 tube mild steel. The all of the interior and middle divider walls are 1/4 inch steel. I installed an inch of Kaowool insulation and then capped the beast with 1/8 inch steel plate. It has steel ball bearing casters, Destatco latches, and braided rope gaskets. The doors follow this same plan of 1/4 inch inside walls, 1/8 outside, and 1 inch of insulation with 1x1 framing. I had a brain fart with the gaskets, I meant to install them on the doors instead of the smoker itself; just wasn't thinking clearly that day I guess! I was so close to finishing I could almost taste it and made that mistake. The lower pan of the cooking chamber acts as a water pan and is plumbed to the outside for easy cleaning/draining. The smoke chamber is valved as well and I elected to run my Auber PID controller with a 20 cfm fan to regulate the temp. I also built dividers for the charcoal box to progressively burn the coal in the Minon method. I have 5 cooking racks so theoretically I can cook 20-25 slabs of ribs, 10 or so briskets, or a ridiculous amount of butts. The exterior dimensions are 48 inches tall plus 8 inch casters, 28 inches wide, 33 inches deep, it has over 5 MILES of welding wire in it and weighs somewhere well north of 1000 lbs. The only complaints I have with the smoker are the extreme weight and that it takes it a good hour to warm up the massive amount of steel, after that it will cook all day/night. Thanks for letting me join the group and I hope to keep learning from you fine folks....

-Micah

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Last edited:

flatbroke

Master of the Pit
OTBS Member
★ Lifetime Premier ★
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Joined Sep 16, 2007
Welcome to SMF. Great job. You are making the dog drool
 

JC in GB

Master of the Pit
SMF Premier Member
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Joined Sep 28, 2018
Wow, amazing work. How does the airflow run through that unit?

JC :emoji_cat:
 

sawhorseray

Master of the Pit
SMF Premier Member
3,502
3,407
Joined Oct 17, 2014
Welcome from Gilbert, AZ! Magnificent piece of work building that smoker, looks like you got quite a bit of practice in on running s puddle. RAY
 

SRPMKR

Newbie
3
7
Joined Aug 13, 2020
JC in GB it has a valve in the rear of the smoker in the bottom that it draws air inside, or in my case forced in with a PID fan, then flows up a 1 inch camber wall between the middle wall and the cooking chamber wall. The cooking chamber (most interior wall) stops 3 inches shy of the top to allow the smoke to flow into the cooking area, from there the smoke reverse flows down across the meat and mixes with the rising steam from the water pan at the bottom before be exhausted at the bottom of the cooking chamber in the rear and travels up the stack. You can see the gap in the photos on the original post now that you know what to look for.
 

SRPMKR

Newbie
3
7
Joined Aug 13, 2020
Sawhorseray I might have used a welder a couple times before. :emoji_wink: This was definitely a different animal though, don't get to run long hot beads on modern vehicles, always have to just stitch those together a tack at a time on the paper thin metal that's used today. I added it up and after it was all said and done there is over 5 miles of .030 wire in it. I built it in a way that the majority of the welds are hidden so it would be as clean of a look as possible when finished.
 

JC in GB

Master of the Pit
SMF Premier Member
2,095
1,241
Joined Sep 28, 2018
JC in GB it has a valve in the rear of the smoker in the bottom that it draws air inside, or in my case forced in with a PID fan, then flows up a 1 inch camber wall between the middle wall and the cooking chamber wall. The cooking chamber (most interior wall) stops 3 inches shy of the top to allow the smoke to flow into the cooking area, from there the smoke reverse flows down across the meat and mixes with the rising steam from the water pan at the bottom before be exhausted at the bottom of the cooking chamber in the rear and travels up the stack. You can see the gap in the photos on the original post now that you know what to look for.
Nice. Thanks for that explanation. Some lovely work you did on that rig.
 

etotore

Newbie
17
8
Joined Jul 21, 2020
Guess the meat ends up very juicy, easy to keep temperature low enough, with all the insulation? Love the design and the thought gone into it.
Maybe call it reverse gravity feed?
 

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