Smoker question

Discussion in 'Fridge/Freezer Builds' started by fullsmoke, May 30, 2016.

  1. fullsmoke

    fullsmoke Meat Mopper

    I am building a smoke out of a food transport cabinet what is a good location for smoke stack I was thinking 6 " down from top on back ?
     
  2. Hello.  I offer my humble opinion:  My thought is that you could set up a direction of travel from the heat/smoke below, up the back wall and out of the stack.  I would place the stack in the center of the top.  Force the smoke to circulate through the whole smoker.  Just my opinion.  Keep Smokin!

    Danny
     
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  3. madman mike

    madman mike Smoking Fanatic

    Can you post some pictures inside and out. Easier to give suggestions. s
     
  4. fullsmoke

    fullsmoke Meat Mopper

     
  5. fullsmoke

    fullsmoke Meat Mopper

    I ended up putting it in the back 6" down from top
     
  6. essexsmoker

    essexsmoker Smoke Blower

    From where your AMNPS is I think I would have gone for the front top, to draw the smoke forward over the food. Looks like the smoke could short circuit up the back and out.

    Having said that the air flow might be quite slow as you have electric heat so might not make so much difference.

    Let us know how it goes.
     
  7. fullsmoke

    fullsmoke Meat Mopper

    It's on a sliding rack it will be in front when smoking
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

     
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  9. essexsmoker

    essexsmoker Smoke Blower

    Ahh, OK. Where it is makes sense then. :thumbup:
     
  10. madman mike

    madman mike Smoking Fanatic

    All you should need is some 1/4" round steel around the edge to Make the expanded racks stable. Can use thicker, but 1/4 works pretty good.
     

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