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Old 02-26-2011, 09:52 PM   #1
hossrocks
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Join Date: 09-26-06
Location: Kuna, Idaho
Default Reverse Flow Offset Question

Hey Gang, i bought a reverse flow offset pit from a friend in need. I have used it twice and wasn't very happy with it. I can't get the temps up over 190 at the far end. So it has sat and collected rust for the last year. My concessions/catering biz is picking up and I'm faced with either buying a new pellet pooper or reworking the monster in my backyard to do what I need it to do.

I have read that there is a spreadsheet telling me what size of firebox to have with the smoking chamber. Where can I find that?

What I have it a smoking chamber that is 72" x 30". There baffle plate is solid from the firebox to about 10" from the front of the chamber. It has a 6" stack on it. Pics that I have are below. I will take and post tomorrow.

I would rather fix this and get a guru to keep the temp over night than buy another cooker.
Any help on this would be awesome.

<a href="http://s210.photobucket.com/albums/b...claysmoker.jpg" rel="nofollow" target="_blank"><img src="http://i210.photobucket.com/albums/b...claysmoker.jpg" border="0" alt="Photobucket"></a>

<a href="http://s210.photobucket.com/albums/b...ysmoker2-1.jpg" rel="nofollow" target="_blank"><img src="http://i210.photobucket.com/albums/b...ysmoker2-1.jpg" border="0" alt="Photobucket"></a>
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[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
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Old 02-26-2011, 10:32 PM   #2
D.F. Expat
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Old 02-26-2011, 10:33 PM   #3
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Nice looking rig!
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Old 02-27-2011, 01:15 AM   #4
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What are you using for fuel?
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Old 02-27-2011, 01:34 AM   #5
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Are you keeping all your vents all the way open?
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Old 02-27-2011, 04:12 AM   #6
CarolinaQue
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That fire box looks plenty big to me. Are you doing the open doors 20 to 30 minutes and then 2 hour preheat?
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Old 02-27-2011, 07:00 AM   #7
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That is a nice looking cooker and the dimensions are similar (slightly longer but narrower) to what I use. I'd think it would get hotter than 190. What are you measuring the temp with, where are you measuring it at, and are you sure of the accuracy of your temp measuring device? My cooker is insulated, try throwing a welding blanket over it, and make sure you are keeping it out of the wind or blocking the wind. That is what lead me to insulate mine.
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Old 02-27-2011, 08:03 AM   #8
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Nice looking smoker, it hard to tell without knowing what type of plates you have diverting the heat also what type of fuel you using? It should be easy to get working just some minor adjustments
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Old 02-27-2011, 08:23 AM   #9
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it appears to be a fairly quality smoker to me. You may not have enough vents in
the fire box. Also, when you say not above 190, are you using the thermometer that
is in the picture (outside therm)? If so, those are notoriously OFF by 50 degrees or
more. Get a couple to 3 oven thermometers from WallyWorld cheap; they work great.
I have a good sized Lang that appears to be very similar to yours. The main thing is
getting and keeping a hot clean fire. On mine we generally keep the vents at 1/2,
but we have at least twice as many as yours has, so you might keep your vents
wide open.
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Old 02-27-2011, 11:34 AM   #10
hossrocks
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Quote:
Originally Posted by gtr View Post
Are you keeping all your vents all the way open?
yep the vents are wide open all the time. There are vents on either side of the firebox.

Quote:
Originally Posted by CarolinaQue View Post
That fire box looks plenty big to me. Are you doing the open doors 20 to 30 minutes and then 2 hour preheat?
Typically I will open it up get the fire rolling and then let it come up. Never waited that long however.

Quote:
Originally Posted by NRA4Life View Post
That is a nice looking cooker and the dimensions are similar (slightly longer but narrower) to what I use. I'd think it would get hotter than 190. What are you measuring the temp with, where are you measuring it at, and are you sure of the accuracy of your temp measuring device? My cooker is insulated, try throwing a welding blanket over it, and make sure you are keeping it out of the wind or blocking the wind. That is what lead me to insulate mine.
We have not used it in the winter months yet. Blankets rock. Used them a few time on my old brinkman.


Quote:
Originally Posted by Lake Dogs View Post
it appears to be a fairly quality smoker to me. You may not have enough vents in
the fire box. Also, when you say not above 190, are you using the thermometer that
is in the picture (outside therm)? If so, those are notoriously OFF by 50 degrees or
more. Get a couple to 3 oven thermometers from WallyWorld cheap; they work great.
I have a good sized Lang that appears to be very similar to yours. The main thing is
getting and keeping a hot clean fire. On mine we generally keep the vents at 1/2,
but we have at least twice as many as yours has, so you might keep your vents
wide open.
Thanks, this was sold to me as a lang clone. I have never used the thermo on the door. I use the probe thermos from Bed Bath and Beyond. Stick'em through a sliced potato at grate level and we put one at each end of the cooker. There are two vents on the box. One on each side. and we have to keep them wide open to hold 190.

BTW, we are using apple wood as our fuel. I'll post more pics today of the fire box and interior of the cooker.

Thanks again for all the advice.
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[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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Old 02-27-2011, 11:38 AM   #11
hossrocks
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Quote:
Originally Posted by jestridge View Post
Nice looking smoker, it hard to tell without knowing what type of plates you have diverting the heat also what type of fuel you using? It should be easy to get working just some minor adjustments
I'll snap some shots of the interior and the plate.
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[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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Old 02-27-2011, 03:02 PM   #12
jestridge
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Apple wood I hate it I can never get good heat out of it try some hickory that will tell the story
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Old 02-27-2011, 03:49 PM   #13
Willie's Smokehouse
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http://webpages.charter.net/tomchism...alculators.htm

Here is a link to a spreadsheet to calculate firebox size, hopes this helps
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Old 02-27-2011, 03:53 PM   #14
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If vents are wide open, I suggest mixing in charcoal and perhaps a good either hickory
or oak. It's going to be tough to get 'er hot enough on just apple.... Not soaking the
wood, right? You need a really good clean burning hot fire. Also, on a cooker this large,
it's going to take a good 45 minutes minimum to come up to temperature, but probably
more like an hour to 1:15 or 1:30. We're usually right at our send dump of wood/charcoal
when we put the meat on, just after an hour. It'll come up to temps in 55+- minutes,
but it wont settle in for another 15 minutes (meaning, hot or cold spots, etc).
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 02-27-2011, 04:37 PM   #15
hossrocks
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Here are some pics of what I have:

The current firebox


The vents. One of these on each side.


Opening from the firebox to the smoking chamber.



Tuning Plate



Tuning Plate again

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Hoss
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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