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View Full Version : Opinions on reverse flow vertical build?


D.F. Expat
02-15-2011, 05:50 PM
Hey Brothers, it looks like I might have an opportunity to get a new smoker built , and after seeing Moocow's build I want a Vertical Reverse Flow even more now. I drew up some basic plans in Sketchup and was hoping to get some feedback from the experts here.
Cooking chamber is 24"Deep x 38" Wide x 48" Tall and uses 2" tubing for the frame. Intakes are dual 2" ball valves and Exhaust is 4". Do you think I have enough exhaust for the chamber size? Rack spacing is ~ 4", so I wouldn't think circulation will be a problem. Any input is appreciated.

Thanks.
http://i268.photobucket.com/albums/jj34/jdcoelho/UDS/CompletedSmokerPlans2.jpg
http://i268.photobucket.com/albums/jj34/jdcoelho/UDS/VerticalReverseFlowPlanscleannomeasurementsbacksid e15-2-11.jpg

Meat Burner
02-15-2011, 06:12 PM
The concept sounds interesting but not even close to enough detail to understand what you are asking. Can you give us more information and/or drawings bro?

D.F. Expat
02-15-2011, 06:23 PM
The concept sounds interesting but not even close to enough detail to understand what you are asking. Can you give us more information and/or drawings bro?

I will upload some more pics with measurements, this is similar to the build Moocow just did HERE (http://www.bbq-brethren.com/forum/showthread.php?t=95134). Basically it works like a BWS or Spicewine, except the heat /smoke comes up the false walls and exits the bottom rather than the traditional bottom/top configuration.

Meat Burner
02-15-2011, 06:25 PM
The edit helps bro. How does the vertical produce reverse flow? Are there moveable plates to redirect the heat/smoke as it migrates to the exhaust? I understand horizontal reverse flow, but this is interesting. Hope someone with some experience about this will chime in. I am interested in this as I have a older heavy Bandera and wonder if this might be something to look into. Thanks.

Meat Burner
02-15-2011, 06:28 PM
Ah, now my pea brain is understanding better. Tks.

D.F. Expat
02-15-2011, 06:52 PM
Basic measurements, sorry for the Metric, that's what is used here, even though they use inches for valves, pipe, tube etc...:crazy:
http://i268.photobucket.com/albums/jj34/jdcoelho/UDS/VerticalReverseFlowPlansbasicmeasurementsfrontside 15-2-11.jpg
http://i268.photobucket.com/albums/jj34/jdcoelho/UDS/VerticalReverseFlowPlansbasicmeasurementsbackside1 5-2-11.jpg

ClayHill
02-15-2011, 08:01 PM
I will upload some more pics with measurements, this is similar to the build Moocow just did HERE (http://www.bbq-brethren.com/forum/showthread.php?t=95134). Basically it works like a BWS or Spicewine, except the heat /smoke comes up the false walls and exits the bottom rather than the traditional bottom/top configuration.

your design is just like a BWS, heat goes up and then goes back down to the exhaust, looking forward to some pictures....

D.F. Expat
02-15-2011, 11:16 PM
your design is just like a BWS, heat goes up and then goes back down to the exhaust, looking forward to some pictures....
Sorry, you're right, I misspoke. Does any body know if the 4" exhaust is large enough?
Does anybody run their BWS dry ?

D.F. Expat
02-17-2011, 09:07 AM
Bump. Hoping somebody can answer about the exhaust size.