Problems with my smoker
In recently have been build a barrel smoker. My problem is not matter how hot of a fire i get in it, I can only get my barrels up to about 150 or 160. Any ideas? I would appreciate any help I am ready to get smoking.
Thanks I have got pics of it, just not sure how to post them. |
It is an offset smoker, with two 55 drums for the chamber. Sorry about that.
|
Pics would help. there are so many variables.
|
Sounds like an intake prob not getting enough air whats you intake like.
|
|
Thanks for the patience, I am a little new. But any questions let me know thanks
|
Quote:
I'd suggest getting another 55 gal drum or 2 and scrapping the barrel off-set smoker idea completely. Build a UDS (or 2 of them) - be happy. Okay...just saw the pics. Is that ball-valve your ONLY intake control? If so - I think that is way too small for heating that whole thing. |
there are two more on the other side i mean i dont have a problem with the heat in smoke box. Its just not traveling to the other end of the smoker
|
airflow is definitely the problem, that's a lot of cubic inches to be heated, without a lot of insulation, so a lot of heat will be lost.
|
So I was thinking of cutting an intake in the side with a slide. Do you think that will help? Or maybe in the bottom of the box underneath the fire
|
What is the temp in the 1st barrel closest to the fire box?
Seems like a lot of space to travel through very thin (and likely not sealed) metal. Those barrels being that long together will lose a lot of heat, so let's focus on the 1st barrel for now. What are you using to read the temp? |
first barrel is 170 or 150 in second. I have been using oven thermos for checking temp
|
she looks a little loose from the pictures. does it leak alot around those doors? it could be that you are leaking your heat out in so many places that the chimney cant create a draft and pull the heat all the way through your smoke chamber.
my cheap offset has pretty thin steel (about the same as your drums) i have used old wool army blankets on the top to help hold the heat. |
It does leak a bit. there is a silicone gasket around the doors that works pretty well. Its not leak proof but its pretty good. the hole that joins the smoke box to barrel is 6in by 4in. Didnt know if it was to small
|
Quote:
If you have a nice hot fire in the fire box, but can't get the heat/smoke to draft out the stack - it must be leaking out. |
Sounds good. It somewhere to start I will definately try that first and see where I get. Thanks Definately glad I joined this site!
|
You need more draft, If I were trying to tune that monster I would make the stack at least 2 or 3 feet longer to induce more draft.
You could also try placing some steel tuning plates over your hole from the firebox to the cook chamber, below grate level and slide them around making gaps until you can get the convection down. You could probably use a bit more intake size as well. |
Quote:
|
Definately could use some tuning plates or take a 6 to 8 inch pipe and run it from the fire box to the other side. Cut holes in the pipe starting with small holes close to the fire box and getting larger as you get to the other end. Definately need more draw on your exhaust ( bigger Pipe ) and higher. Also needs a larger intake.
Just my .02 Spice |
Get a bigger exhaust , you haven't good air flow. Also maybe a bigger intake can't make it out on the pic. You can't get your exhaust too large always can block it off
|
You think a larger diameter exhaust pipe? or just add on to that one?
|
Quote:
|
i had the same thing going.... I scrapped it. Now i am gonna use the double barrel chamber just for pigs, if I get around to it. I like Spicewine's answer, you should try those mods. I'd love to see you get this cooker cookin! Who knows, it might motivate me to finish this one. That thing would look super mean with a big chrome stack!!!
|
Thanks for the advice guys. It definately helps a lot. Don't know to many around here into these kind of projects. I will keep everyone posted on the project. There is a BBq comp at the end of august I want to have this cooker ready for up until now I was using webers and store model offsets to cook on.
|
Quote:
|
I just dont think the uds has the room that i am trying to achieve. but for and extra smoker for around the house I will definately try that out. It will be my next project. The girlfriend is gonna love seeing me build yet another grill lol.
|
Quote:
I am going to add these mods and will let you know of my progress, thanks. |
Quote:
|
Quote:
Yes, but for a lot less work, you could use 2 or 3 UDS's and cook a lot of meat. I mean, unless you're looking to go whole hog. I got 12 racks of baby backs on my UDS this weekend all at once. I could put 6 or 8 butts on there too. Hell.....what am I saying....I've GOT one and I'm looking as I type this for an offset. You already look like you're on your way, just need some tweaking. Yeah.....never mind. GO FOR IT!!!:thumb::heh: |
Welp, how much fuel and what type of fuel you using?
|
Quote:
|
Quote:
|
To the more skilled fab'ers in the crowd, please critique. I keep looking at the pic and seeing reverse flow being a good option for this. Flat plate running just short of the length of both barrels at the elevation of the top of the opening from the firebox. Cut off and cap the existing exhaust and make a new, larger, exhaust right above the firebox with the outlet being out the end of the first barrel.
|
Just want to thank everyone for their ideas! I cut a bigger exhaust in it and also put a new intake in and now she is ready to smoke. Could not have done it without all the input!
I am going to get it painted and will have pics up soon thanks everyone! Cole |
Yeah that is what I think too.
Quote:
|
heh I should have read through the whole thread. Good to hear you got it working! Now let's see some food pron.
|
Definitely, I am cooking on it the first time next week. Gonna spend sometime dialing her in.
|
lol thats like an UDO (Ugly Drum Offset)! Hell as long as you not wasting coal/heat, it running the temps well and it puts out killer food... Light that B!#@# with pride man! :) waiting on the pics of the mods. Glad you got it working!
Cheers |
Without reading whole thread, have you vetified thermometers? Try putting a fan blowing/stokingv the intake.
|
On second look is that valve your intake? If it is it is not near big enough for an offset.
|
Its all running good. Cooking ribs right now! Will have pics soon!
|
nice cj,
get that thing dialed in so i can come visit. half of my family lives in jacksonville. my grandparents and a couple cousins just moved to springfield! greg |
How to you get fuel into the firebox? I'd get the fire going and have something to keep that door cracked open to get more air into the fire. Same with the door on the far end of the cooking chambers. You need allot of aire to go through two drums vertically rather than a UDS, which flows verticle. I built a double barrel pit and had to add a second pipe between the barrels to get good air/heat flow. Look at the size of the opening between the firebox and the cooking barrels. In a Brikman Smoke-n-Pit Pro, which is a pit somewhat like yours, the opening is about 10"x12", if not larger. Bottom line, airflow. On a horizontal offset you shouldn't be controlling airflow with ball valves.
http://i450.photobucket.com/albums/q...nder/bbq19.jpg http://i450.photobucket.com/albums/q...nder/bbq33.jpg http://i450.photobucket.com/albums/q...r/HPIM0851.jpg |
The tuning plates will make the temps more even across the horizontal chamber and are easy to make. It will get rid of the hot spot at the firebox end.
|
http://i41.photobucket.com/albums/e2...5/IMG00056.jpg
This is recent pick I replaced the old exhaust with an 8 in pipe and also Put a slide in the front of the fire box for more intake. Solved my problems I was having with getting it to heat up. |
The front side of the fire box opens up. I have no problem keeping it at the right temp now. Finding wood to burn is a whole separate issue though.
|
BTW Greg we will be downtown for the Springfield Blues and BBQ at the end of August competing just in case your in town!
|
Glad to hear you got it cooking good. One suggestion is to put firebricks in the bottom of the firebox and up the side a bit, it will help keep the metal from rusting away and can help elevate a grate to get air under the fire. Remember that ashes + water = acid so keep the ashes clean between burns.
|
I have a rack in the smoke box for the wood, and the vent on the end i cut in is underneath the rack.
|
All times are GMT -5. The time now is 10:29 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.