I'm thinking about abandoning my spot on a wait-list for an offset and building a masonry smoker instead. Thinking about a pseudo reverse flow concept, except in a vertical cook chamber. Images attached are front view and cross section. Scale is approximate and I've not planned for any specific materials yet.
I think the vertical baffle should work. Masonry heaters push smoke down through channels regularly, and they are supposed to be very efecient. I think stale smoke would be pushed out because it would sink as it cooled before being sucked out exhaust. I would plan to build allot of adjustability into the baffle and exhaust design to even out temperatures.
1) Thoughts on the vertical reverse flow concept?
2) With a masonry cooker, how long will they stay warm if well sealed? Can you just close them up at 200 F and let meat rest for 12 hours with out doing below 140 F?
3) I know of the offset calculators, but the thermodynamics are way different with brick. Any rules of thumb for masonry smokers?
Thanks!
I think the vertical baffle should work. Masonry heaters push smoke down through channels regularly, and they are supposed to be very efecient. I think stale smoke would be pushed out because it would sink as it cooled before being sucked out exhaust. I would plan to build allot of adjustability into the baffle and exhaust design to even out temperatures.
1) Thoughts on the vertical reverse flow concept?
2) With a masonry cooker, how long will they stay warm if well sealed? Can you just close them up at 200 F and let meat rest for 12 hours with out doing below 140 F?
3) I know of the offset calculators, but the thermodynamics are way different with brick. Any rules of thumb for masonry smokers?
Thanks!