MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-07-2017, 09:00 AM   #1
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default 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


"

Last edited by jtippers; 06-07-2017 at 09:14 AM..
jtippers is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->


Old 06-07-2017, 09:37 AM   #2
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

That's a pretty friggun cool build there! I agree, that's too thin and will likely burn thru on the firebox end, but I'm no pro. Some of those should be along shortly.

Welocme to the best website on the interwebz!
__________________
Kettleheads Anonymous Charter Member
MisterChrister is offline   Reply With Quote


Thanks from:--->
Old 06-07-2017, 10:36 AM   #3
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

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! :D
jtippers is offline   Reply With Quote


Old 06-07-2017, 03:19 PM   #4
Zak
Full Fledged Farker

 
Zak's Avatar
 
Join Date: 11-23-10
Location: Monson, MA
Default

That 10 gauge should be .1345" thick and 1/8" is .125" thick so if you think 1/8" thick steel will burn through, you're building way to big of a fire. The problem with reverse flows, as i found out after i built mine, was the radiant heat from the plate under the cooking grates. I've crisped a few briskets by running to hot, which my plate is 1/8" thick and way over kill, but i'm running 325-350°. Cooking at temps below 300 then no problems. Even if you put a 1/4" plate in it'll eventually reach a high temp and radiate heat the same way, it'll only take longer to come up to temp and it'll hold that temp longer also.
Zak is online now   Reply With Quote


Thanks from:--->
Old 06-07-2017, 03:53 PM   #5
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

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...
jtippers is offline   Reply With Quote


Old 06-07-2017, 04:38 PM   #6
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

I would go with 1/4". The radiant heat from 16 gauge is going to make the right side run pretty danged hot. Things in that corner are going to get extra crispy
__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master


Shagdog is offline   Reply With Quote


Thanks from: --->
Old 06-07-2017, 05:50 PM   #7
TuscaloosaQ
Babbling Farker

 
Join Date: 07-11-11
Location: Tuscaloosa Alabama
Default

I would you 1/4 inch plate... at a bare minimum 3/16... I really would be would not be worried about heat distribution as much as I would be worrying about having to go back in the cooker one day and cut out the baffle plate that rusted thru... go all out the 1st time.... and never look back.... you have way to nice of a build to not go all out on the baffle plate..... 1/4 inch all the way
__________________
TuscaloosaQ

Check out our website at ShirleyFabrication.com

Like our Facebook Page Facebook.com/ShirleyFabrication
TuscaloosaQ is online now   Reply With Quote


Old 08-17-2017, 11:34 AM   #8
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

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

Last edited by jtippers; 08-17-2017 at 11:39 AM..
jtippers is offline   Reply With Quote


Old 08-17-2017, 11:47 AM   #9
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

Here we go...





jtippers is offline   Reply With Quote


Old 08-17-2017, 04:06 PM   #10
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

How big is you end gap on other end.?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Old 08-17-2017, 04:42 PM   #11
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

7" at the widest point... it follows the curve of the tank.
__________________
120G RF Homemade Smoker - LBGE - 18.5" WSM - Webber Kettle - 36" Blackstone - 3 kids :)
jtippers is offline   Reply With Quote


Old 08-18-2017, 05:02 AM   #12
sylntghost
is One Chatty Farker
 
Join Date: 12-10-14
Location: pensacola florida
Default

I may be wrong and someone can correct me if so. But I think you could go with a piece of 6 inch pipe as your smoke stack on a 120 gallon tank.
__________________
Rodney. 24x75 Shirley cabinet with first hip roof main chamber. Shirley double burner griddle stand.kamado joe big joe.weber kettle.4 & 8 gallon Cajun fryers. Lone star grillz large insulated vertical cabinet
sylntghost is offline   Reply With Quote


Thanks from:--->
Old 08-18-2017, 05:27 AM   #13
m-fine
is Blowin Smoke!
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

If your chimney is less than 50+ feet, it is not too tall. Tall means it drafts better. Too much draft can always be dialed back with your intake baffles. Not enough is a fatal flaw.

It looks and sounds to me like you just need to learn how to manage the fire and airflow for your pit. Try a smaller fire closer to the door so the flames are not licking the RF plate. Adjust your air intakes, never down to the point the fire is choking and smoldering, but maybe dial back some of the fanning of the flames.

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.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Thanks from: --->
Old 08-18-2017, 01:35 PM   #14
jtippers
Found some matches.
 
Join Date: 05-22-17
Location: Jasper, GA
Default

Quote:
Originally Posted by m-fine View Post
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.

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!




Sent from my iPhone using Tapatalk
__________________
120G RF Homemade Smoker - LBGE - 18.5" WSM - Webber Kettle - 36" Blackstone - 3 kids :)
jtippers is offline   Reply With Quote


Old 08-18-2017, 02:45 PM   #15
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by m-fine View Post
If your chimney is less than 50+ feet, it is not too tall. Tall means it drafts better.
I am NO pit builder...but I have heard actual pit builders say that if the exhaust pipe is too tall, the temp of said exhaust will cool and fall back down the pipe. Which isn't exactly how you want it to work.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Reply

Tags
heat baffle, propane tank, reverse flow, stick burner

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:51 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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.
no new posts