FishinMusician
Knows what a fatty is.
Hi guys,
Running the idea of a reverse-flow cabinet smoker build in my head and had a few questions that I haven't been able to find through the search function.
A little info before the questions:
-Small/Medium size: Haven't gotten as far as exact dimensions yet, but thinking on the small/medium size of things is where I plan to go. For example, maybe somewhere between the Humphrey's Weekender and Long Weekenders, or LSG Minis (+ a little maybe), or Pit Maker's Safe.I apologize if this is too vague.
-Material: 1/4 Metal
Questions
-Insulation: Being as the smoker will be used in South Texas, and low 30s is about as low as we go outside of extreme circumstances, and not for long, is a fully insulated smoker necessary?
-Insulation 2: Do I need to insulate between the fire box and chamber? Thicker metal etc..?
-Chamber inlet: :Knowing throat is important, that will be calculated, but what are the best options for smoke inlet into the chamber? Have noticed some smokers where the inside chamber walls on sides and back leave about a 1" gap at the top for the smoke/heat to enter.
-Basket size/charcoal amount: With the ballpark size I'm looking at (as mentioned earlier), what size charcoal basket would you recommend? Also, I'm thinking 20lbs + of coals should be sufficient? I'm used to working the round basket on my Weber Smoky Mountain (22") that I've modified to comfortable hold up to 20+lbs w/wood chunks.
-Fire Box Intake: Would a single 2" ball valve be sufficient for in-flow?
Would appreciate any help that I could get.
I really enjoy cooking on my Weber Smoky Mountain 22, but two of the bigger cooks I've done have made my mind and eyes wonder a bit. I feel with the bigger cooks, I can get a better product + less hassle if I upgrade size and functionality (door vs. lid + grate stack),
Thanks.
Running the idea of a reverse-flow cabinet smoker build in my head and had a few questions that I haven't been able to find through the search function.
A little info before the questions:
-Small/Medium size: Haven't gotten as far as exact dimensions yet, but thinking on the small/medium size of things is where I plan to go. For example, maybe somewhere between the Humphrey's Weekender and Long Weekenders, or LSG Minis (+ a little maybe), or Pit Maker's Safe.I apologize if this is too vague.
-Material: 1/4 Metal
Questions
-Insulation: Being as the smoker will be used in South Texas, and low 30s is about as low as we go outside of extreme circumstances, and not for long, is a fully insulated smoker necessary?
-Insulation 2: Do I need to insulate between the fire box and chamber? Thicker metal etc..?
-Chamber inlet: :Knowing throat is important, that will be calculated, but what are the best options for smoke inlet into the chamber? Have noticed some smokers where the inside chamber walls on sides and back leave about a 1" gap at the top for the smoke/heat to enter.
-Basket size/charcoal amount: With the ballpark size I'm looking at (as mentioned earlier), what size charcoal basket would you recommend? Also, I'm thinking 20lbs + of coals should be sufficient? I'm used to working the round basket on my Weber Smoky Mountain (22") that I've modified to comfortable hold up to 20+lbs w/wood chunks.
-Fire Box Intake: Would a single 2" ball valve be sufficient for in-flow?
Would appreciate any help that I could get.
I really enjoy cooking on my Weber Smoky Mountain 22, but two of the bigger cooks I've done have made my mind and eyes wonder a bit. I feel with the bigger cooks, I can get a better product + less hassle if I upgrade size and functionality (door vs. lid + grate stack),
Thanks.