Hi ya'll. I recently completed a 500 gal reverse flow smoker. Firebox is 3/8", baffle plates and all other material is 1/4". Calculations were based off of feldons:
500 gal tank
firebox is 42" wide, 28" tall, 32" deep, yielding 97.7% efficiency
6" ID exhausts, 66.58"needed, both exhausts are 33.25"
intake baffle is 6x18"which feldons told me I needed 1.05
opening from FB to CC is 27" in diameter.
baffle plate sits 4" below cook surface
I'm very familiar with charcoal smokers, however this is my first stick burner. I understand there's a learning curve, however I think I messed up somewhere and am seeking your advice. Before I spend hundreds to fill the smoker, I've been experimenting with small batches at a time: half a dozen racks of ribs, two flat briskets, couple whole chickens, etc. Granted a full cooker will hold temperature easier, I'm having trouble keeping the smoker "low".
I'm burning just a few sticks at a time, but I can't keep the smoker to run at anything lower than 300 without having too much smoke. See the photos for how closed the damper is... Is it possible I built the intake too large? The smoker is very tight, so I'm not getting air from anywhere else. I should note that I'm currently running kiln dried oak flooring scraps rather than true split wood... is this my issue, the wood is too "dry" ?
Any input is greatly appreciated. I have a 180# +/- pig for the 4th of July and want to be a little more confident with the cooker before then.
500 gal tank
firebox is 42" wide, 28" tall, 32" deep, yielding 97.7% efficiency
6" ID exhausts, 66.58"needed, both exhausts are 33.25"
intake baffle is 6x18"which feldons told me I needed 1.05
opening from FB to CC is 27" in diameter.
baffle plate sits 4" below cook surface
I'm very familiar with charcoal smokers, however this is my first stick burner. I understand there's a learning curve, however I think I messed up somewhere and am seeking your advice. Before I spend hundreds to fill the smoker, I've been experimenting with small batches at a time: half a dozen racks of ribs, two flat briskets, couple whole chickens, etc. Granted a full cooker will hold temperature easier, I'm having trouble keeping the smoker "low".
I'm burning just a few sticks at a time, but I can't keep the smoker to run at anything lower than 300 without having too much smoke. See the photos for how closed the damper is... Is it possible I built the intake too large? The smoker is very tight, so I'm not getting air from anywhere else. I should note that I'm currently running kiln dried oak flooring scraps rather than true split wood... is this my issue, the wood is too "dry" ?
Any input is greatly appreciated. I have a 180# +/- pig for the 4th of July and want to be a little more confident with the cooker before then.