Question on rib rack

[smokincanuck]

I'm planning a rf smoker and i've seen a few on here and on tv with a rib rack above the firebox.  I also saw a comment in one of the threads about putting in a damper so that you can use the rib rack without having to heat the whole smoker.  I like that idea but I haven't been able to find any details on how to build a smoker this way.  I was wondering how you keep the rib rack from getting too hot since the fire is right below it?  Should it be insulated or will just a space between the two work, and if so, what size should the space be?  Also, if I use a damper, should it be between the firebox and the rib rack or something to change the flow inside the smoker?

Any advice would be appreciated.

Also, for the build I'm looking at using a 100 gal tank with a 20x20x20 firebox and I'm going to build it into a backyard smoker with my own frame and nice big heavy duty wheel barrow tires.  That's the idea anyway and I'll see once I get going.

 

[ribwizzard]

Are you wanting a place to cook the ribs, or just to store them after they are cooked? I think what you are refering to is a warming box. This usually sits on top of or next to the firebox, but usually is not "plumbed" into the air/smoke flow of the cooking chamber. Only recieves the heat transfered through the walls of the firebox/ warming box. The heat is controlled by how much space is left between the two walls of the two chambers.

 

[smokincanuck]

I was actually thinking more of a spot to cook the ribs.  I first saw the idea when someone was planning their build and the chimney was going to come out the side instead of out the top and another person suggested putting a rib rack there and get more use out of the exhaust.

I've also seen a few other builds where the chimney is coming out of the top of the rib rack and not out of the smoker barrel.

Thanks, hope this clarifies a little.

 

[ribwizzard]

Im just going to advise you against doing that; for two reasons.

A= I think ribs should be smoked at higher temperatures ( 275-300)  than butts, briskets ,etc.

B=I have used many multi-chambered smokers over the years, and mostly, they were hard to regulate the temperature on.

 

[JckDanls 07]

Are you thinking that you just want to cook in the "warming box" (rib rack as you call it) and not the main cooking chamber ? If so then I would think you'll need a damper from the firebox to main chamber (closed) and a damper from firebox to rib rack (opened)... If your going to use the rib rack as warming box when cooking in the main chamber then you will need to open FB to main chamber damper and close FB to warming box damper... If you are going to go with one exhaust stack (on top of warming box) then you will need an opening from main chamber to the warming box... This opening will need a damper as well (closed) when you only want to cook in the warming box... as far as controlling heat when cooking only in rib rack, that will be easy to do with your intake vent...

If you don't use dampers and want to cook only in the rib rack.. you will have to heat the whole smoker to get the heat to go all the way threw and into the rib rack... sounds like a lot of wasted fuel to me...

sure do hope some of this makes sense...

 

[smokincanuck]

Jck,

I was sort of thinking along your way.  I love to cook ribs but I also thought it would kind of be a waste of fuel to cook a couple of racks of ribs and have to heat up the whole smoker for it. 

I'm with your idea of a damper going each way so that I could cook in just the warming rack so if I'm doing a small smoke I can keep it more efficient.  I was just wandering if anyone had ever done this and had any ideas on a good way to put the dampers in and any other details.

Like I was wondering what kind of space there should be between the firebox and the warming rack to keep it from getting too hot.

And at least I don't seem to be totally crazy thinking about this.  =D

And RibWizzard, I like my ribs lower and slower at 225.  Just a taste thing I know, I've even seen them done on a super hot grill.  Haven't tried that yet, keep deciding just to do that batch low and slow.  =D

 

[ribwizzard]

Theres a whole thread on here about why to do ribs at 275, check it out if you get time.

Thinking about the damper thing, with the rib box over the firebox, you will get the convection heat coming off of the firebox already. I think with the proper design , it might work well......the smoke and heat will follow the direction of least resistance, maybe just a sliding plate on the bottom of the rib rack that would allow the heat to rise straight up out of the firebox instead of around the reverse flow plate might do the trick.

 

[smoke_chef]

Looking forward to you getting to the build stage. I want to build one just like you're talking about and will be needing help. Good luck. Post lots of pics.

 

[mballi3011]

I might have an idea for you. Get a smaller smoker for just smaller smokes. I have 4 smokers now. I can smoke anything from a chicken the my neighbor if he/she acts up.

 

[smokincanuck]

Thanks Chef, not havin a lot of luck so far.  You'd think in a country that relies on heat for half the year there'd be more propane tanks floating around but no luck so far.  Going to have to extend my phone calls.

And mballi, I've got a small smoker, chargriller duo, it works but too hard to control the temp some days.  When it's cold and windy it's a breeze, when the air is still it's a nightmare.  I started looking at building one just because I couldn't find what I was looking for to buy one without paying a fortune.  If you have any ideas on building a small one I wouldn't mind hearing them too.  =D