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Discussion in 'Reverse Flow' started by butchms, Aug 30, 2010.

  1. butchms

    butchms Newbie

    I am using a piece of 20in 3/8 wall pipe for the cooking chamber, It It will be 36in long. The firebox will be made of 14i 3/8 n x 24 pipe. I understand that the channel plate should mount 3-4in under the cooking grate. It will have a drain to allow the drippings to exit the cooking chamber. It will have a 4in stak. I am still debating on how close to mount it to the grate.


    The heavy wall pipe is a question that I have. Some of you that have used old propane tanks etc. Let me know how the heavy gauge material preformed on long cooks. Also let me know how hard it was to maintain temps. I want to thank all of you in advance for your help.
    Last edited by a moderator: Sep 9, 2010
  2. ballagh

    ballagh Smoking Fanatic

    I dont have that type of tank, but I would think the thicker the walls on the tank the better it will hold temps.  You might want to search some threads on here of different builds that relate to yours and ask them in their post.  You might get a better responce.  Good luck
  3. matts

    matts Smoking Fanatic

    Just remember, on smoker builds, the thicker the better.  Thick means more insulation/heat retention, thin mean heat loss.  So a 3/8" wall chamber is real good.

    Try and keep your RF plate a few inches under your cooking grate and try and keep your opening for you firebox a few inches under your RF plate.  I don't know if you have that much room, but you should be able to fit it all in there.
  4. butchms

    butchms Newbie

    Hey guys I want to thank each of you for your feedback.