Reverse flow vertical smoker

[coldgas]

Here is the baby I built with the help of my son and my dad. The outside dimensions are 4'x3'x2'. The firebox 1x3x2 and the cook chamber is a little less that 3x3x2.

The frame.

 

[coldgas]

Sorry, I seem to be having trouble uploading pictures.

 

[coldgas]

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[SmokinAl]

Looks good so far!

Al

 

[coldgas]

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[coldgas]

Sorry. All my pics come out sideways. Smh!

Things I would do different, not use 3/16 steel. It's way too heavy. The casters were too unstable and we're removed immediately. Other than that it cooks really good. It will run around 14 hours on about 10 lbs of charcoal but I have to preheat the chamber with a weed burner. If not it will use 10 lbs of charcoal just to reach cooking temp. Kingsford will only heat to about 270 but B&B lump will run up to 350 if I let it. Overall I am very happy with the way it cooksm

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[coldgas]

Sorry. All my pics come out sideways. Smh!

Things I would do different, not use 3/16 steel. It's way too heavy. The casters were too unstable and we're removed immediately. Other than that it cooks really good. It will run around 14 hours on about 10 lbs of charcoal but I have to preheat the chamber with a weed burner. If not it will use 10 lbs of charcoal just to reach cooking temp. Kingsford will only heat to about 270 but B&B lump will run up to 350 if I let it. Overall I am very happy with the way it cooks.

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[tiggyt]

Nice looking build what do the ball valves control?

 

[coldgas]

Nice looking build what do the ball valves control?

Thank you!
The 1" on top is a drain from the cook chamber and the 2 valves on bottom are air intake. When I get the funds I will add some type of draft control like digiQ to the 1" valve on the bottom.

 

[gnatboy911]

Looks great!  I have a similar smoker I built.  check it out here... My Smoker

My question for you is.....you said it will heat for 14 hrs on one 10 lb bag of charcoal.  Thats awesome, mine doesn't last even close to that long....i'm not sure why.  I don't pre heat with a torch, but even when it gets up to temp (I like 225)  I have to add charcoal throughout the cook to keep it going, otherwise it will burn them up and go out.  any thoughts on what I could do different?

I usually start with a full load in one of those charcoal starter chimneys, then just add more as needed throughout the cooking.  Usually every 2 or 3 hours.

thanks for any thoughts on the matter.

Nate.

 

[coldgas]

Thanks nate.

It's scary how similar our builds are especially the frame that we both started with.
The only thing I can see is your air intake on your cooker is much bigger and correct me if I'm wrong but it doesn't look like you have damper control. The stack on my cooker is 4"x2" tubing. I have a damper on top that I adjust to less than half open and the 2" ball valve intake is less than 1/2 open when it's running at temp. Make sure your doors are airtight.

 

[gnatboy911]

Yea, they are pretty much the same.  I usually have the air vents closed almost all the way, otherwise it gets too hot, and yes the doors seal really well.  I don't have a damper on the stack, so that could be it.  I've got one figured out in my head, I just haven't made it yet.  I wasn't sure if I needed one.  But maybe if I had it, I could close things down and not use as much charcoal. Thanks for the info.

Nate.

 

[coldgas]

On your next cook take a piece of sheet metal and lay over the stack to see if it helps. That's the only thing I can think of. Mine is very efficient and when it finally gets hot it stays hot. You sure don't want to overshoot the temp because it won't cool off.

 

[gnatboy911]

Thanks. I was actually thinking of trying that same thing. Yea, mine is super insulated as well, so when it gets too hot it takes forever to bring it back down.

 

[daveomak]

Coldgas....  Morning ....  Nice design....   very similar to one I put together...    Dave

 

[tiggyt]

What did you use for a gasket seal

 

[coldgas]

What did you use for a gasket seal

I used the nomex gasket with the sticky backing. It's held up good for over a year now.