Reverse flow FLOP!!!

[coronaca92879]

Thats awesome it's all good now.

 

[boykjo]

Here are my thoughts on this custom BBQ pits of Georgia smoker.......The first thing I noticed was the firebox thickness and the cheap thin air dampers it had.... They built it using 1/8 inch steel for the firebox.... The craftsmanship was poor to fair..  The cut outs for the damper holes in the firebox were unexplainable....(Piss Poor)......  The door to the fire box was warped so it wouldn't seal and the fire grate that the wood sits on was made out of 1" square tubing and #9 expanded metal which isn't going to last long before needing replacement.... The fire grate was welded in so you couldn't remove it for easy cleaning..... They cut the metal and didn't even bother to sand off the burrs on some of the pieces... if you bumped it, it would slice you open like a razor.. I found one piece right where the propane burner was and almost got cut myself......The charcoal grill that is attached on the other side and its just that.. A charcoal grill.... There is a cut out with a door to remove the ashes but none to load it or re load it... The grate the food is on will have to be removed to re fuel.... I can agree using 1/8 steel for that part of the smoker...... The main smoke chamber was the better of the whole smoker... It was made of 1/4 inch steel except for the sides which were still 1/8 inch but the craftsmanship was still an issue... When the door was cut they used a torch and it was warped bad and wouldn't seal... Bart had to install a lot of firebox stripping to his unit to seal it up.... There were 2 smoke stacks on each end of the smoke chamber.... I couldn't figure that one out and they were too small..... The reverse flow plate was 1/8 inch thick and only ran down half way through the smoker..Don't know what up with that......They claim its an affordable unit and I agree but its affordable by cutting corners with thinner and cheaper materials and poor craftsmanship........ I would want the fire box made out of 1/4 inch steel and more dampers that are smaller and lower across the firebox and also use a fire grate you can remove like in a fire place..... The good part of the smoker was the trailer... I didn't know if they built that.... I am not saying you should not buy this smoker but be prepared to what you are going to get.....I dint know if this smoker in particular is a fluke but it is what I found.....

Joe
 

 

[daveomak]

Joe, morning.... You are a good man.....   And, anyone that has a vise in his trailer hitch, on his truck, is "ACES" in my book.... 

 ....

Dave

 

[shoneyboy]

Joe, morning.... You are a good man.....   And, anyone that has a vise in his trailer hitch, on his truck, is "ACES" in my book.... 

 ....

Dave

2X that !!!!

 

[bbq man]

You are very welcome my freind, I'm glad I could be of some help... Happy Cookin'

 

[uga fan]

[VIDEO]

Bbq-Smokers~~element49.jpg

• uga fan
• Sep 12, 2012

[/VIDEO]

For anyone that didn't see the smoker on the website, this is what it originally looked like

 

[bmudd14474]

Thats awesome to hear that its resolved. Great Job Joe.

 

[uga fan]

Today I built some additional dampers for the firebox. Once I get them installed I will post a picture!!

 

[jarjarchef]

Learned a lot reading this.

So I will go bigger diameter and taller on my stack.......

Just because I am wired like a lot of the people here and like to run numbers and mess with things. Ya know tinker..... I was just looking at my Char Griller Outlaw and ran the numbers. The fire box is too small and the stack is too short. It is not a RF, but if I was to take some 3" exhaust pipe and extend my stack. Based on what has been said I would in theory have better air flow and better temp control...... Any thoughts?

 

[whtplainssmoker]

Way to lend a hand Joe!!

 

[daveomak]

 but if I was to take some 3" exhaust pipe and extend my stack. Based on what has been said I would in theory have better air flow and better temp control...... Any thoughts?

jjc, evening...  You will still have "friction loss" from the side walls of the pipe... Longer is better but a 1/2" hose will deliver the same amount of water at a given pressure whether it is 50' or 100'....  Once you get to the friction vs volume, ain't nothing you can do.... it's physics ....  In this case, as in most, BIGGER is better....  

 .....   Have you lowered the stack to somewhere near the grate ??? that adds to the friction also...  Just trying to save you some work.... I hate doing things 2, 3 or even four times...  I have done that enough, that I know, if you can't engineer it, over build it.....  

Dave

 

[jarjarchef]

 but if I was to take some 3" exhaust pipe and extend my stack. Based on what has been said I would in theory have better air flow and better temp control...... Any thoughts?


jjc, evening...  You will still have "friction loss" from the side walls of the pipe... Longer is better but a 1/2" hose will deliver the same amount of water at a given pressure whether it is 50' or 100'....  Once you get to the friction vs volume, ain't nothing you can do.... it's physics ....  In this case, as in most, BIGGER is better....  :biggrin:  .....   Have you lowered the stack to somewhere near the grate ??? that adds to the friction also...  Just trying to save you some work.... I hate doing things 2, 3 or even four times...  I have done that enough, that I know, if you can't engineer it, over build it.....  

Dave

Yes I have done the following:

Lowered the stack to the grate.
Added 2 thermometers 2" above the grate. One to either side of lid.
Running plates. Still playing with those a bit.
Removed warming shelf
Built a charcole basket.
Foiled the gaps between the lid and lower body.

I only asked about the stack extension for 2 reasons: 1 I have a flared piece that would be very easy to add. 2nd I was told that the stack extension part in the cook chamber did nothing, it was only what was on the outside that mattered.

I am not really wanting to spend much more time or money on mods for this smoker. I am trying to start a big build that will be used more. Figured the stack extension was very quick and easy and have everything already from a scrap pile.

 

[jarjarchef]

I am sorry for the double post. I have no clue how that happened. Stupid iPad user........

 

[daveomak]

Jeramy, morning...   Try the stack extension.. by all means, anything you can do to improve the smoker it time well spent...  My comments were directed toward design flow characteristics and what "may" be the final results due to friction.....  

About extending the stack to the grate and what it may accomplish...  In my opinion, extending the stack to the grate improves air flow across the grate which will reduce cooking time like a convection oven, and the top of the cooking chamber becomes the stagnant "zone"....   The stack at the top of the cooking chamber, leaves the grate area in a "stagnant" air flow zone on a RF smoker....  I think others have found out that this is a somewhat "true" idea or they wouldn't have recommended making the stack modification...  Folks searching to improve their smokers and documenting the results of their modifications, to pass onto others, are pioneering smoker improvement....    

Any and all of the mods listed on this, as well as other forums, are not necessary...  Store bought smokers can be used "as is" if the consumer wishes to do so....

I think you have found several mods to be very worthwhile and made them to your smoker... It is rather obvious looking at your Q-views...

 Even my MES 30 had laminar air flow... cold and hot spots as much as 30 degrees difference.... and it ain't much bigger than a beer keg... who woulda thought it ????  I have spent many hours trying to make it better.... Some pretty good improvement... Next will be a circulating fan... if I have enough room....  I need a bigger smoker.... 2 foot itis... Dave 

 

[frosty]

UGA Fan and Joe,  Thanks to both of you for letting the rest of us "tag along" while DaveOmak, and everyone else gave such detailed, insightful assistance.  You guys ROCK!

 

[uga fan]

Dave, speaking of hot/cold spots.. Last night with the help of a few extra wireless probes from a friend, I mapped my smoker.. Overall I was impressed that the temp variations from the hottest to the coolest were less than 25 degrees.. The majority of the areas were withing 10 degrees of my one probe that was never moved. So now with the airflow issue resolved, I think cooking large amounts of meat together will be relatively easy.. I was perplexed that the hot spot was directly above the cool spot, both in the center of the cook chamber. But with the minimal differences, I don't foresee it being an issue.

 

[boykjo]

UGA Fan and Joe,  Thanks to both of you for letting the rest of us "tag along" while DaveOmak, and everyone else gave such detailed, insightful assistance.  You guys ROCK!

Well frosty....If your seeking information from me on the technical end of a project your looking in the wrong direction.... I am a guy who throws in a little bit of this and a little bit of that. I pick up

some dust/dirt and toss it in the air to see which way the wind is blowing and stares into the horizon kind of guy....... Its great to have guys like dave

who can express the technical aspect of things....so I can also learn from what I have and others have done..........I'm still here though.. I haven't abandoned this thread yet....

Joe

 

[uga fan]

Joe last night while mapping, I threw the sausage on the grill.. Between my son, my friend and myself it never stood a chance!! All gone in less than 30 minutes.. It was the perfect compliment to the Crown Reserve I was sipping!! Im hooked and want some more!! Lol

 

[daveomak]

Bart, morning....  Knowing what you have found out about your smoker, check it again with meat in it...  I think it will change a bit considering the air flow will probably change also....  At least you have a documented starting point and there shouldn't be any "MONUMENTAL" surprises...   

Now it is time for some Q-Views, of great smoked goodies, from the NASCAR contingent......

Dave

 

[bruno994]

Joe, morning.... You are a good man.....   And, anyone that has a vise in his trailer hitch, on his truck, is "ACES" in my book.... 

 ....

Dave

Joe would fit right in down here in Southeast Texas.