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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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05-23-2014, 08:14 AM | #1 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Help me with my firebox please
So I finally got my hands on a reverse flow smoker. She's a beauty and I can't wait to start playing with her. I actually had a second exhaust stack added. Problem...she doesn't want to go any higher than 225-250. So....I've attached pics in the hopes that I can get advice on how to modify her so she'll go hotter. The reverse flow plate is pretty solid and I'm certain the firebox needs to be modified...just trying to figure out how. I'd appreciate whatever you guys and gals can share. Thanks.....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:47 AM.. |
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05-23-2014, 08:17 AM | #2 |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
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Needs more air, can you cut in more or bigger dampers? Also the fb looks a little too small.
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BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Blackstone Tailgater, Weber Mastertouch Slate Blue, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks! GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES! http://www.bbq-brethren.com/forum/forumdisplay.php?f=8 |
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05-23-2014, 08:52 AM | #3 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Thanks from:---> |
05-23-2014, 08:52 AM | #4 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks. I can't do much about the size of the firebox but I can add more dampers. Would the grate need to be raised? How about the hole from box to cooking chamber? Does that need to be closed up at all starting from the bottom? If so, about how much?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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05-23-2014, 09:02 AM | #5 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I agree needs more vents
are there any in the door? firebox is smallish but should work have you tried leaving the firebox door cracked open a bit?
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-23-2014, 09:03 AM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Can't see the hole FB to Cook Chamber - get better pic and maybe someone can give help.
I've had a couple small offset with too small FB and put a lil house fan blowing into dampers and it helped.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-23-2014, 09:03 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The firebox is undersized and more than likely you have TO MUCH exhaust. I suggest that you plug your dimensions into Feldon pit Calculator and you will get your answers trying to play This Guessing game is like like Russian Roulette. To Quote old Joe Friday "Just the Facts man"
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-23-2014, 09:10 AM | #8 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Yes and it seems the fire gets hotter it's just the temp doesn't get close to where I want it. I mean I want the option of cooking like 300-325 but she stalls out at like 225-ish.
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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05-23-2014, 09:20 AM | #9 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
its huge actually
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-23-2014, 09:41 AM | #10 |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
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Wow I see the opening now it is huge.
__________________
BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Blackstone Tailgater, Weber Mastertouch Slate Blue, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks! GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES! http://www.bbq-brethren.com/forum/forumdisplay.php?f=8 |
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05-23-2014, 09:46 AM | #11 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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With smallish FB it may not draft well enough for reverse flow - may do better as traditional with tuning plates.
I'd add a damper or two and try pushing air w a fan.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-23-2014, 09:46 AM | #12 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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This might be a dumb question, but have you tried filling up the firebox more? I can't believe that fully loaded and burning it can't heat up that cooking chamber higher than 225-250. The amount of fuel that you show in the photos might be good for low level cooking, but if you add more fuel I don't see any reason why the chamber temp wouldn't increase.
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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05-23-2014, 10:13 AM | #13 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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You need more air and I'll bet that the calculator will tell you to reduce the size of your inlet from the FB.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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05-23-2014, 10:20 AM | #14 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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05-23-2014, 10:28 AM | #15 |
Knows what a fatty is.
Join Date: 04-15-14
Location: Delawhere?
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Am I wrong or is the exhaust located back by the FB? Do you think you may be losing heat straight up the stack before it gets a chance to fill the cooking chamber?
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