-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What is the best calculator to use for a reverse flow build
- Thread starter lovelife
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Looks like it's coming along nicely!
Al
Al
While I was on vacation I had 'my guy' work on my smoker. The only mistake he made was by making the wrong direction cut on the bottom of the stack. It was suppose to be cut the other direction so that the smoke would be guided into the pipe...does this make sense?
Should I just leave it as is and test it out or is there any adjustment I should make right now? Just make the bottom end of the pipe leveled for example?
Thanks!
*I can not seem to add an image from my mobile device. Will add a picture when I'm on my laptop later.
Should I just leave it as is and test it out or is there any adjustment I should make right now? Just make the bottom end of the pipe leveled for example?
Thanks!
*I can not seem to add an image from my mobile device. Will add a picture when I'm on my laptop later.
Last edited:
How in the "F" did you come up with that ??? Sorry, just had to do it... Turn it around and weld it in where ever it fits for you.....
Hey, try it the way it is.... Could be the best thing to happen to a smoker... Who knows..
Hi Dave,
My first thought when I saw it like this...I was really bummed out. But then I thought the same thing you did. And if a leveled pipe works, then this should work too. I don't really see how it would be worse than a leveled pipe.
And if it doesn't work well enough (smoke not being able to escape fast enough), I could make some extra holes in the pipe and see if that fixes it. But first I will try it out like this.
PS: Food shelf 2 is very close to food shelf 1. I did this because I had limited space to work with. It's a skinny tank. I would rather have my ribs on shelf 1 (lower temps) and the larger pieces on top on shelf 2
.
My first thought when I saw it like this...I was really bummed out. But then I thought the same thing you did. And if a leveled pipe works, then this should work too. I don't really see how it would be worse than a leveled pipe.
And if it doesn't work well enough (smoke not being able to escape fast enough), I could make some extra holes in the pipe and see if that fixes it. But first I will try it out like this.
PS: Food shelf 2 is very close to food shelf 1. I did this because I had limited space to work with. It's a skinny tank. I would rather have my ribs on shelf 1 (lower temps) and the larger pieces on top on shelf 2
.
The smoker is pretty much ready to go. Still Going to wire wheel the outside to make it look neat. Someday in the future I will paint it black.
The air inlets are a little different than most smokers, but they do the job.
The temp near the exhaust pipe is 10-15F hotter than elsewhere, so not too bad. Might make another hole for smoke to escape though.
Overal really happy with my first smoker. Within 45 minutes it was up to 220F, then the FB door got stuck and I quit the test session. Will do another one soon. I'm really excited to see how hot I can make my new smoker since my previous RF flow smoker I couldn't get hotter than 275F.
Dave, thank you very much for your help!
The air inlets are a little different than most smokers, but they do the job.
The temp near the exhaust pipe is 10-15F hotter than elsewhere, so not too bad. Might make another hole for smoke to escape though.
Overal really happy with my first smoker. Within 45 minutes it was up to 220F, then the FB door got stuck and I quit the test session. Will do another one soon. I'm really excited to see how hot I can make my new smoker since my previous RF flow smoker I couldn't get hotter than 275F.
Dave, thank you very much for your help!
1 st. how big was the fire..... That smoker has a lot of thermal mass that takes a lot of BTU's to get warm.....
Last edited:
I have not read up on how much wood people use to get their larger sized smokers hot, so I can see how that could be the reason why.
I used a base of lid charcoal, then 5 decent sized logs. I assumed this much wood would have been sufficient but I guess it takes a little more than what I have used.
What I really like about the smoker is the fact that the fire gets big so much faster than in my small RF smoker. The huge air inlets and huge FB are great. I can close the FB door even when I am starting the fire, plenty of fresh air getting into the FB. The smoker gets up to 250F within an hour.
I used a base of lid charcoal, then 5 decent sized logs. I assumed this much wood would have been sufficient but I guess it takes a little more than what I have used.
What I really like about the smoker is the fact that the fire gets big so much faster than in my small RF smoker. The huge air inlets and huge FB are great. I can close the FB door even when I am starting the fire, plenty of fresh air getting into the FB. The smoker gets up to 250F within an hour.
Do you have the upper air inlet open to move the heat.....
Between air leaks and a fire that may have been too small, there could be your problem until other problems are found...
bigeee
Newbie
It takes my smoker about 30 - 45 minutes to get to 300f from lighting the kindling wood using three oak splits and both vents wide open.
My smoker looks a bit smaller than yours....... the door openings are 25" wide. 28" O.D. tank. 4'-7" long not including elliptical heads.
My smoker looks a bit smaller than yours....... the door openings are 25" wide. 28" O.D. tank. 4'-7" long not including elliptical heads.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
