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Old 11-23-2009, 01:32 PM   #1
puddle jumper
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Thumbs up Reverse Flow Build Help ??

Hey guys,
I was wondering if you could give me some advice on a idea I was thinking about,, on a build im working on, I've never seen one like this but I was thinking about adding a water bowl on the end of my baffle plate, I have the grill about 75% done and im going to be welding in the plate this week but im up in the air weather it really needs it or will the juice's do the same thing on this type of grill???
Anyway,, Thanks for the help..
Puddle
Also in planning to post a step by step of the build when its bone...
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Old 11-23-2009, 04:00 PM   #2
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I wouldn't think you would need one for a reverse flow.
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Old 11-23-2009, 04:34 PM   #3
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I know nothing about a reverse flow but I do like some moisture.
I like your design. I would think it would just sweat nicely.
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Old 11-23-2009, 04:46 PM   #4
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I would think that the water would want to go close to the fire box and that the baffle would come after the water tub. If I were to do a steam tub in a reverse flow I would consider putting in a trough along the length of the smoker box with a fill valve on the out side. just my 2 cents
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Old 11-23-2009, 04:51 PM   #5
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Keep in mind where the grease from the drippins will flow. They usually hit the baffle then flow away from the fire hole. In your case it would flow into the water bowl. Will the bowl be big enough to catch all the drippins?
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Old 11-23-2009, 04:58 PM   #6
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First notions...

The immediate top surface of the firebox is prob the hottest surface... bouncing off the heat/flames. Current Lang smokers (the original reverse flow developer) used the radient energy from the firebox for the 'warmer cabinet' above the firebox... not as a cooking chamber. Would think that alone would be a hard aspect to regulate temp if there is a shared metal sheet (top box/lower cabinet) surface.

If there is a shared metal surface... sounds like a fire hazzard for any pork grease drippings from the ribs. A grease drain is a safety feature not to ignore.

Thinking along those lines... line the bottom of the "rib box" with firebricks as a heatsink and use the waterbowl within the rib-box.

The main horizontal chamber should have a grease drain somewhere.
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Old 11-23-2009, 06:22 PM   #7
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Quote:
Originally Posted by BBQ Bandit View Post



If there is a shared metal surface... sounds like a fire hazzard for any pork grease drippings from the ribs. A grease drain is a safety feature not to ignore.

The main horizontal chamber should have a grease drain somewhere.

Thanks for the input so far,,

Im open for all ideas and sugjestions,,
Yes, the rib box is mounted to the fire box, ,, There is a dump/ regulation valve in the bottom of the box "with a small baffle over it if you look close you can see the t-handle comming out from the bottom of the box so I dont have to open the box to open or close the valve" so that the dripping can go into the firebox and hopefully add some flavor and also be able to add some heat if I need to bring the temp up,,thats the idea anyway,,

As for the main chamber the will definently be a drain on the baffle and the water bowl "if installed was going to be raised 1" so the dripping would be forced to flow down the drain,,,

I might should have made the post with the build "so far" so you could get a better idea of the big picture,, Im working tonight so I will post it up tomarrow so you guys can get a better look at the whole thing,,,

Again thanks for the comment and the help much apreciated,,
Puddle

Oh,, and the reason I was looking to put the water on the right side is so it would flow across the meat in the main chamber and not just up and into the rib box... not sure if thats right or not but that was the idea...
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