Pipe Burner Question

[elvis]

I am currently building a propane pig cooker. It's 5 feet long , by 38 inches wide, by 24 inches deep from cooking surface to the bottom of the cooker. I finished my propane pipe burner today. My question is this. How far do I mount the burner from the cooking surface? I know this is for smoker builds , but I just joined the forum last week, in search of light. I have read all that I can find , and I don't see a whole lot of specs on this. My guess is somewhere around 14-16 inches, but I don't know. Thanks in advance!

 

[elvis]

Anybody??

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 Sorry I can't help out with that one. I don't know enough about that stuff. 

 

[daveomak]

Elvis, afternoon....   Sorry for the late reply....     The farther away from the meat, the more uniform heat distribution...   14-16" sounds like a perfect start...  Are you installing a heat shield / drip pan type thing between the flame and the meat ??    Think about the gas holes pointing downward to "avoid" dripping stuff plugging the holes...   Insulate or double sheet the heat chamber to reduce heat loss...  if you need it...   Do you have pictures of your build ??   We love pictures...

And BTW.....  

             ......... 

.........

 

[elvis]

Thanks. 16" was what I was thinking. I am trying to post a pic and video now but it's not downloading to site

IMG_9702.JPG

• elvis
• Feb 14, 2017

 

[elvis]

IMG_9795.PNG

• elvis
• Feb 14, 2017

66" long. Pic sucks, I know

 

[daveomak]

If you know the orifice size and pressure, you can guestimate the BTU's...

...click on pic to enlarge....

PropaneOrificeChart5.jpg

• daveomak
• Feb 14, 2017