Vent placement, electric smokehouse

[rgreenberg2000]

Rough plan for my diy electric smokehouse is an insulated wood structure with 2" Rockwool insulation all around. Interior dimensions are 42" high x 20" wide x 16" deep. This unit will be a sausage smoker, with provision for cold smoke. Initial plan for smoke is an AMPNS with pellets or dust.

Smokehouse will be heated with an electric element, which will be surrounded by a "floor pan" created from either cement board or firebrick (floor plus 6" height.)

My question right now (there will be plenty more) is about vents and placement. My initial thought was two lower vents (one in each wall) @4" height, and two upper vents ~2" below ceiling using something like a 4" Daisy Wheel style. What I don't know is if this is just kind of overkill for airflow, just the right amount, or not enough. My gut says this is more than enough air flow for the size unit to ensure the AMPNS can smoke properly, and I would be sure that I could fully close vents if needed to avoid ignition.

Any of you experienced smokehouse builders have any commentary about air flow needs?

Thanks!

Rich

 

[Abigail4476]

Rough plan for my diy electric smokehouse is an insulated wood structure with 2" Rockwool insulation all around. Interior dimensions are 42" high x 20" wide x 16" deep. This unit will be a sausage smoker, with provision for cold smoke. Initial plan for smoke is an AMPNS with pellets or dust.

Smokehouse will be heated with an electric element, which will be surrounded by a "floor pan" created from either cement board or firebrick (floor plus 6" height.)

My question right now (there will be plenty more) is about vents and placement. My initial thought was two lower vents (one in each wall) @4" height, and two upper vents ~2" below ceiling using something like a 4" Daisy Wheel style. What I don't know is if this is just kind of overkill for airflow, just the right amount, or not enough. My gut says this is more than enough air flow for the size unit to ensure the AMPNS can smoke properly, and I would be sure that I could fully close vents if needed to avoid ignition.

Any of you experienced smokehouse builders have any commentary about air flow needs?

Thanks!

Rich

Rich, this thread might have some helpful info for you: https://www.smokingmeatforums.com/t...e-not-getting-hot-enough.323277/#post-2461656

 

[rgreenberg2000]

Rich, this thread might have some helpful info for you: https://www.smokingmeatforums.com/t...e-not-getting-hot-enough.323277/#post-2461656

Thanks, Abigail! I had read that thread previously (months ago), and just looked at it again. Unfortunately, the questions about sufficiency of intake/exhaust volume never got an answer.

I think the good news is that as long as I can choke any intake/exhaust I put in, I can overbuild that part of things.

Thanks, again for the reply! :)

R

 

[Rade]

Hello... Lately I’ve been very busy and haven’t checked in here much. A 3" opening is perfectly suitable for your smoker, but only on the condition that it has a damper to regulate airflow at both the intake and exhaust. If you’re making an intake, the best option is to place it centrally at the bottom, while the exhaust on the sides is absolutely fine. If you plan to use a heating element, install a fan in it for better heat distribution inside the chamber.

 

[rgreenberg2000]

Hello... Lately I’ve been very busy and haven’t checked in here much. A 3" opening is perfectly suitable for your smoker, but only on the condition that it has a damper to regulate airflow at both the intake and exhaust. If you’re making an intake, the best option is to place it centrally at the bottom, while the exhaust on the sides is absolutely fine. If you plan to use a heating element, install a fan in it for better heat distribution inside the chamber.

Many thanks for your reply and input on intake/exhaust volume! I'll explore a fan option as well.

Appreciate it!

Rich