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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-31-2012, 11:09 AM | #16 | |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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10-31-2012, 11:14 AM | #17 | |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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I did look at that information prior to making it. That is mainly where I got the idea from. It is essentially the low nozzle smoke generator design with the addition of the slanted bottom. I had the idea that the slanted floor would allow the ash to fall out. That remains to be seen! Thanks for taking the time to help me out! |
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10-31-2012, 11:18 AM | #18 |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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10-31-2012, 12:23 PM | #19 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I also think you may want to delete the 90 deg elbow and direct your air flow straight through the tee into the smoker causing a venturi effect.
Or perhaps I am looking at this wrong. |
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10-31-2012, 12:27 PM | #20 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I just looked at it again and I think you just need to reposition the tee so that is perpendicular to the generator and inject air straight though the tee and lose the 90
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10-31-2012, 02:14 PM | #21 | |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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Quote:
Sorry it looks misleading. I just needed something to pass the the blowpipe to make the venturi work. |
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11-02-2012, 03:29 AM | #23 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Sweet! I have had great runs (gravity fed and air through the top) with pellets and chips but found that mixing in dust causes it to need a tap every now and then.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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11-04-2012, 10:20 AM | #24 |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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I think that I will move the venturi/ smoke outlet to the top for sure. It still seems to get a cemented mass of char just above above the outlet. In all of my previous hot smokers my wood (maple) has burned completely to a white ash. I was hoping to use this for cold smoke only. Without an external source of heat/combustion it seems that the pellets only char and do not burn completely.
Dr KY, was that your experience? Or do your pellets combust completely? |
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11-04-2012, 10:58 AM | #25 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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For a better pellet burn I suggest raising the flame above the intake with some kind of screen, and make sure you have room for ash to fall below that level. I also like the air being blown from the top into the cooker with the air pump. 86 the wood chips, just to ruff for what you are doing. In order to keep ash from blocking airflow you may need to give the side a rap or two now and then, to let ash drop away. Also suggest not filling it to much and adding if need be.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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Thanks from:---> |
11-04-2012, 04:48 PM | #26 |
is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
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easy job
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11-04-2012, 09:13 PM | #27 |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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That is a very interesting idea. With this method do you place your outlet at the top or bottom of the hopper?
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11-04-2012, 09:45 PM | #28 |
is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
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outlet on top
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Thanks from:---> |
11-05-2012, 01:58 AM | #29 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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Thanks from:---> |
11-07-2012, 02:01 PM | #30 |
Is lookin for wood to cook with.
Join Date: 05-01-12
Location: Sault Ste Marie, ON, Canada
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Thanks to all for the input. I now have some proven ideas to work with. I appreciate it!
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