Heat baffle size in reverse flow smoker

Hail BBQ Brethren,

First time poster on this forum, so please excuse if this is in the wrong location.

I am in the process of building a new reverse flow stick burner from an old 120 gallon propane tank. I can't seem to find any info concerning the thickness of the heat baffle.

Working with my granddad on the project and he picked up a piece of #10 sheet metal (really thin) and swears it will work... This is the only part of the smoker I am worried about. Am I justified in thinking we needed a much thicker piece of metal, or do you think the 10 gauge will work?

Would like to fix it, if needed, before we start painting and burning it in.

Many thanks in advance!!!

-J

Thanks for the compliment!

My biggest concern is with the metal being that thin it will radiate heat and burn the bottom of whatever I am smoking.

Then again, I could be overthinking... that's why I ask the experts!

Awesome! That makes perfect sense. I was mistaken earlier when I said 10 gauge, its actually 16 gauge... even smaller!

I'll light it up and smoke a couple of butts to see how it does and watch for hot spots. I don't anticipate going above 275-300, at least not on purpose... :heh:

Hey folks!

Thanks for all the awesome feedback on my first question!

After using the smoker a few times, I was having some wild temp swings from left to right inside the cooking chamber with the hotter temps being on the right (firebox/exhaust side). At first, the temp swing was 100+ degrees. After some studying (and drinking) over the problem, it dawned on me that I cut the hole in the firebox on the top and side feeding into the cook chamber.

In that config, the fire was beating directly on the bottom of the heat baffle. I welded the top piece back in and that settled it down to about a 40 degree swing. Is there anything else I can do to minimize this fluctuation?

I am thinking of adding a 2" piece of mineral board on the top of the firebox to further insulate the bottom of the heat baffle where the firebox overlaps it.

The only other thought I have is maybe my exhaust pipe is too tall...

Here are my specs:
120G propane tank
1/4" x 20" x 20" steel fire box (uninsulated)
3/16" Heat baffle
4" exhaust pipe 34.5" tall

Happy to post pics, but I still need to upload them somewhere.

Thanks,
Josh

Here we go...

7" at the widest point... it follows the curve of the tank.

m-fine said:

If it stays way too hot at the fire box end, try sticking a water pan there under the chimney. Water can absorb a ton of heat out of the RF plate. You can also use it to cool the top of the firebox which can transmit heat to the smoke chamber.

Click to expand...

I'll be the first to admit, I'm a novice at cooking with a stick burner...

I had been running the smoker without a water pan every time I tested it. That along with moving my fire to the back of the firebox seems to have done the trick.

One thermometer probe is on the far left of the grate and the other is on the far right.

Have a couple of racks of baby backs on now. Will post pics later when they finish up!




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