Reverse flow build questions

[forestchunks]

Hey everyone im new to this forum and have been wanting a smoker for some time now. A good quality smoker was way out of my price so I've decided to build my own. Definiately a lot more goes into it then i expected but i think ill be fine if i take my time. I have my hands on a 80 gallon air compressor tank and am going to build a reverse flow similar to what wildman9136 posted on this site. Now my question. I know there have been people saying theres generally a hot spot on the firebox side because its tucked into the cc. How well would it work if i have the fb separated from the cc just enough to keep it from making contact with the cc and connected with some square tubing? Would that effect heat transfer and do you guys think thatll eliminate the hot spot?

 

[SmokinAl]

I moved this to the reverse flow section.

I think you will get more responses there.

Also would you swing by "Roll Call" & introduce yourself, so we can all welcome you to SMF!

Al

 

[daveomak]

Hey everyone im new to this forum and have been wanting a smoker for some time now. A good quality smoker was way out of my price so I've decided to build my own. Definiately a lot more goes into it then i expected but i think ill be fine if i take my time. I have my hands on a 80 gallon air compressor tank and am going to build a reverse flow similar to what wildman9136 posted on this site. Now my question. I know there have been people saying theres generally a hot spot on the firebox side because its tucked into the cc. How well would it work if i have the fb separated from the cc just enough to keep it from making contact with the cc and connected with some square tubing? Would that effect heat transfer and do you guys think thatll eliminate the hot spot?

...click on this link.....

http://www.smokingmeatforums.com/a/reverse-flow-smoker-how-to-calculate-build-tutorial

Forest, morning and welcome.....    If you build a RF smoker using the above tutorial, all of those "noted" problems should be moot....   Albeit, operating a RF smoker takes some time because it is a different animal...   The members on this forum noted their problems, and over a couple years of defining those problems, solutions were found and incorporated into the above tutorial...

I have received "Thanks" from many folks on how easy it is to control temps, how even the temps are across the cooking surface and how little fuel their smokers use....  

YMMV but all in all, the complaints are mostly from smokers that are not air tight and operators not understanding the fundamentals of operation...

 

[forestchunks]

Hey Dave so ive had a lot of progress on the smoker. Im pretty much ready for the stack but only question i have is the length of the stack. By measure the cooking chamber the calculator calls for the exhaust to be 38.25". Im going to be sticking it straight it with a beveled tip lile the picture you have posted. Bow is the 38.25" total from whats inside the chamber or juay grom ehats visible?

 

[forestchunks]

20170505_192902.jpg

• forestchunks
• May 5, 2017

20170505_192912.jpg

• forestchunks
• May 5, 2017

20170505_193110.jpg

• forestchunks
• May 5, 2017

This is my progress so far!

 

[daveomak]

These drawings are for placement only... ignore the dimensions....    You want the stack to not interfere with the door and the food grates...   It's recommended to have the exposed section of the stack, above the CC, ~ 36"...  38" is fine...

PLENUM INSTALL.jpg

• daveomak
• May 6, 2017

Stack ideas 3.jpg

• daveomak
• May 6, 2017