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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.


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Old 11-15-2019, 09:16 PM   #1
carl_694
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https://www.facebook.com/marketplace...1240426983384/
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Old 11-15-2019, 09:26 PM   #2
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So close, yet so far...
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Old 11-15-2019, 09:37 PM   #3
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I did a double-take when I first saw it. Looks pretty good at first glance until you realize...
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Old 11-15-2019, 09:42 PM   #4
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Quote:
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I did a double-take when I first saw it. Looks pretty good at first glance until you realize...
Lol yeah it took me a minute too.
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Old 11-15-2019, 09:58 PM   #5
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Are you guys really not seeing how it works?
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Old 11-15-2019, 09:59 PM   #6
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If you look at the picture of the inside of the firebox it looks like there could be a separate chamber at the top of the firebox where the stack connects. It is unorthodox, but may actually work.
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Old 11-15-2019, 10:39 PM   #7
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Looks like whoever built it was running out of welding rods when they got to the firebox door.
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Old 11-15-2019, 10:44 PM   #8
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Looking closely at the pics from inside and outside of the fire box it would seem that the stack is not tied into the firebox. There is maybe a 4" void from where the inside of the firebox to the top of the outside. I would guess that it does work but with a rather unusual design.
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Old 11-16-2019, 06:46 AM   #9
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I'm now wondering if this is a great idea, proximity to the firebox may heat the exhaust on exit and result in more draw. Also curious at the metal thickness... if it's 1/4" the price is more than right.
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Old 11-16-2019, 07:24 AM   #10
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The design is different, but I see no reason why it could not work. The thing that would put me off is it has only done two smokes and now he's selling it for the price of an OC Brazos. It is possible that he just built it for fun or as research into whether he wanted to fabricate as a business, but still... one wonders.
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Old 11-16-2019, 09:12 AM   #11
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I would assume a decrease in efficiency since there would likely be an excessive loss of radiant heat going straight up and out the exhaust.
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Old 11-16-2019, 09:49 AM   #12
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Quote:
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I would assume a decrease in efficiency since there would likely be an excessive loss of radiant heat going straight up and out the exhaust.


As opposed to going straight up into the air?
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Old 11-16-2019, 10:59 AM   #13
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I can't see an efficient design there at all! If it is actually reverse flow, the smoke and heat would have to travel back downward to exit through the exhaust, and that is assuming that there is a plate that will initially force all of the heat and smoke directly into the cook chamber. My guess is this guy is not a Brethren and didn't run this design by a Brethren before he built.
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Old 11-16-2019, 06:54 PM   #14
breez
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Thought about a similar design, think it would greatly increase draw by heating outer bottom portion of stack.
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Old 11-16-2019, 09:33 PM   #15
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Well it’s South Carolina. They put mustard on their bbq. This smoker design checks out.


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