The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes 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 03-17-2016, 11:24 AM   #16
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Roguejim View Post
So Blu, you keep the firebox door closed, except to add splits?
Open only to add wood.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote




Old 03-17-2016, 12:03 PM   #17
Roguejim
is One Chatty Farker
 
Join Date: 01-20-11
Location: Grants Pass, Oregon
Default

Quote:
Originally Posted by Bludawg View Post
Open only to add wood.
Thanks. Looks like you had your dampers wide open for that 300F fire.
Roguejim is offline   Reply With Quote


Old 03-17-2016, 12:28 PM   #18
Free Mr. Tony
is One Chatty Farker
 
Join Date: 07-30-15
Location: Fort Wayne, in
Default

I think the fire starving comments seem to be the ticket. Two full chimneys seems like a lot. On my Lang, I use a handful of lump. Probably 2 or 3 cups worth. Light that with a torch in one spot. Top that with one piece of kindling cut in half. Then the normal splits.

If I'm not careful, I'm way up over 300 before you know it.
Free Mr. Tony is offline   Reply With Quote


Old 03-17-2016, 12:53 PM   #19
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Roguejim View Post
Thanks. Looks like you had your dampers wide open for that 300F fire.
Sometimes they are and some times two are 1/2 open depending on the weather. Either way it's a split about every 40-50 min. to maintain the coal bed.



__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 01-01-2017, 01:09 AM   #20
slamkeys
On the road to being a farker
 
slamkeys's Avatar
 
Join Date: 07-22-16
Location: Houston, TX
Default

I ran across this thread a few months ago when I got my Loaded Wichita, and now I am familiar with its shortcomings. Check out this discussion which highlights the design flaws that prevent the Yoder Wichita from being a great smoker: http://community.yodersmokers.com/vi...07074be371fb8d

The major issue I found was that the upper vent is too high on the firebox to prevent the heated air from flowing outward, which reduces the intake area enough to starve the fire of oxygen. I have been cooking with a makeshift door cover with a larger vent at the bottom of it, and I never have issues any more - I just throw a log on the fire and walk away until it's ready for another log.

If you notice here, my makeshift cover is screwed on, which means I have to cook "with the door closed" all the time - proof that Yoder has a design issue here.

Last edited by slamkeys; 07-09-2017 at 10:00 PM.. Reason: Fix broken image links
slamkeys is offline   Reply With Quote


Thanks from: --->
Old 01-01-2017, 06:17 AM   #21
gtsum
is One Chatty Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Default

Seems like the firebox door could use some re designing. Doesn't make sense To not have more of an opening under the fire grate


Sent from my iPhone using Tapatalk
gtsum is online now   Reply With Quote


Old 01-01-2017, 06:36 AM   #22
bbqpitsmoker
Full Fledged Farker
 
Join Date: 12-08-15
Location: Melbourne, Australia
Default

With coal only you can run with the door closed, but with splits you need door open without modifying the smoker. Definitely needs a redesign for better drafting. With a couple of splits my standard setting is door vents open 100% with the door itself open 2 inches.
bbqpitsmoker is offline   Reply With Quote


Old 01-01-2017, 06:42 AM   #23
dwfisk
Quintessential Chatty Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
Default

Quote:
Originally Posted by slamkeys View Post
I ran across this thread a few months ago when I got my Loaded Wichita, and now I am familiar with its shortcomings. Check out this discussion which highlights the design flaws that prevent the Yoder Wichita from being a great smoker: http://community.yodersmokers.com/vi...07074be371fb8d

The major issue I found was that the upper vent is too high on the firebox to prevent the heated air from flowing outward, which reduces the intake area enough to starve the fire of oxygen. I have been cooking with a makeshift door cover with a larger vent at the bottom of it, and I never have issues any more - I just throw a log on the fire and walk away until it's ready for another log.

If you notice here, my makeshift cover is screwed on, which means I have to cook "with the door closed" all the time - proof that Yoder has a design issue here.
Thank you for a well reasoned fix. I build a similar RF smoker/firebox and while I have not had this issue with mine, your vent location lower on the firebox door makes all the sense in the world. Might try it on my next build(s)
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Old 01-01-2017, 11:24 AM   #24
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

I prefer air intakes below fire grate. Slide intakes are great for this if door is wide enough......

__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!

Last edited by SmittyJonz; 09-23-2017 at 11:38 PM..
SmittyJonz is offline   Reply With Quote


Old 01-01-2017, 11:59 AM   #25
Big Swole
is one Smokin' Farker

 
Big Swole's Avatar
 
Join Date: 07-03-16
Location: Atlanta, Ga
Default

Interesting post about vent in door location. Hmmm
__________________
-LSG IVC w/ Cart & Table ----------- "OVERKILL"
-Old Country Brazos Offset --------- "UNBROKEN "
-1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max)
-BGE Mini --------------------------- "CHERRY POPPER"
Big Swole is offline   Reply With Quote


Old 01-01-2017, 02:27 PM   #26
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

My shirley intakes are above the grate level. Maybe the oversized intakes help.

20170101_140047.jpg
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is online now   Reply With Quote


Old 01-01-2017, 03:01 PM   #27
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Apparently the Yoders don't draft as well with the heat management Plate
the Shirley's draft very well
__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!
SmittyJonz is offline   Reply With Quote


Old 01-01-2017, 04:39 PM   #28
slamkeys
On the road to being a farker
 
slamkeys's Avatar
 
Join Date: 07-22-16
Location: Houston, TX
Default

My contention is that horizontal smokers are the most difficult to get flowing because you're trying to move air mostly sideways. A vertical smoker is simple because the heated air moves straight up and out the top.

When building a horizontal smoker, you still have to consider that flow is generated by rising heated air, which will flow up and towards the path of least resistance. With that in mind, it's easy to see how the Yoder's factory design seems to ignore the need for an upward path of the heated air.

Joe Phillips at Yoder told me his firebox is mounted 1" above the center line of the cooker body. I commented that I thought they had done this as a trade-off to offer a more comfortable height for cooking directly over the fire using the included cooking grid, but someone over there should have known better because the top of the firebox is now far above the low point of the cooking chamber. The heated air has to move downward in order to get past the heat management plate, and the upper vent is also higher than the low point of the heat management plate, which makes the vent the path of least resistance. This is not rocket science.

I've been doing the best I can to overcome the design flaws on the current Wichita with vent mods, but the only good fix would be moving the firebox down where it should be. I'm expecting to see Yoder make some changes based on the negative feedback they've been getting, but we'll see.

flow-fix-proposal.jpg


Looking into the cooker from here it's painfully obvious why it has flow issues: the heated air literally has to fight past a wall of steel blocking it from going into the cooker, whereas the upper vent hole offers an easy path out of the firebox, which is not good.
P1110776.jpg

Last edited by slamkeys; 07-06-2017 at 10:21 PM.. Reason: Fix broken image links
slamkeys is offline   Reply With Quote


Thanks from:--->
Old 01-01-2017, 04:47 PM   #29
slamkeys
On the road to being a farker
 
slamkeys's Avatar
 
Join Date: 07-22-16
Location: Houston, TX
Default

Quote:
Originally Posted by bbqpitsmoker View Post
With coal only you can run with the door closed, but with splits you need door open without modifying the smoker. Definitely needs a redesign for better drafting. With a couple of splits my standard setting is door vents open 100% with the door itself open 2 inches.
I agree with this. I've used the charcoal basket when I need to leave the cooker for a while, and it will burn with the factory vent closed half way for a solid 5 hours until all the coals are exhausted. Apparently coals need less oxygen to burn well. However, I like cooking with oak! That's why I bought a "stick burner"!
slamkeys is offline   Reply With Quote


Old 01-01-2017, 06:29 PM   #30
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

The firebox sits too high.
__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!
SmittyJonz is offline   Reply With Quote


Reply

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 12:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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