MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 06-10-2021, 02:14 PM   #1
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default help with new smoker

I just recently received a custom built smoker. It's a really nice unit but I broke some of the 'rules' of the various calculators out there as far as dimensions go.

I've only done one cook on it so I'm not all that familiar with it yet but I feel like I was going through more wood than I thought I would.

Specs are as follows 5/16" steel. 16" pipe. Cook chamber is 40". Firebox is 21". Stack is 3" pipe and 40" long.

So the firebox is quite a bit bigger than the calculators state. I'm not sure how much that matters seeing as Workhorse pits go even bigger and say it's not an issue.

The stack is pretty long as I got him to leave it long so I could trim it down to the ideal length.

The stack exhausts higher up and not at grate level.

I guess my question is how much would should I expect to go through on a 6 hour cook? And how often should I have to be adding a split?
Calenk is offline   Reply With Quote




Old 06-10-2021, 02:55 PM   #2
Hawklaw
Knows what a fatty is.
 
Join Date: 10-11-20
Location: KANSAS CITY
Name/Nickname : T
Default

is consumption the only concern? Otherwise it was drafting and holding even temp ok?
__________________
LSG IVC; Weber Performer 22
Hawklaw is offline   Reply With Quote


Old 06-10-2021, 03:54 PM   #3
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default

Quote:
Originally Posted by Hawklaw View Post
is consumption the only concern? Otherwise it was drafting and holding even temp ok?
Well that I'm not sure as my old smoker was very different than this and its all I'm used to. Once I got it too temp it seemed to draft good. My splits had to be pretty small to avoid white smoke. I'm curious if shortening the stack would give me better draft but I'm hesitant to cut it down.
Calenk is offline   Reply With Quote


Old 06-11-2021, 09:59 AM   #4
KClandcruiser
is one Smokin' Farker
 
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
Default

Shortening the stack will decrease draw. With a pit that size, I'd imagine your optimal size split is going to be about 8" and the diameter of a beer can or slightly smaller.

You'll probably have to feed splits fairly often, maybe every 30 minutes or so
__________________
UDS, Weber 22", 500 gallon offset
KClandcruiser is online now   Reply With Quote


Old 06-22-2021, 10:01 AM   #5
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default

So I found something interesting wondering if this is normal.

I use a digital probe and have it at on the grate near the exhaust. What's happening is when I open the cook chamber the temp goes up significantly. Does this mean I'm not getting good draft? Is there a point where the stack can be too long? Perhaps I'm wasting all my heat just heating the firebox and not enough of it is moving through the cook chamber.
Calenk is offline   Reply With Quote


Old 06-22-2021, 11:11 AM   #6
Jlems
Full Fledged Farker
 
Join Date: 06-05-20
Location: Detroitish, MI
Name/Nickname : Justin
Default

Small splits every 20 minutes would be totally reasonable.
__________________
Workhorse 1969, Old Country Brazos, Weber Genesis, Weber Kettle
Jlems is offline   Reply With Quote


Old 06-22-2021, 02:32 PM   #7
West River BBQ
Full Fledged Farker

 
West River BBQ's Avatar
 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

You mentioned having another cooker. What is it you're used to cooking on?
__________________
Humphrey's Pint; WSM 22; Fornetto Basso; Weber 22" Kettle
West River BBQ is offline   Reply With Quote


Old 06-22-2021, 03:31 PM   #8
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default

Quote:
Originally Posted by West River BBQ View Post
You mentioned having another cooker. What is it you're used to cooking on?
It was a very small new braunfels offset.
Calenk is offline   Reply With Quote


Old 06-22-2021, 04:37 PM   #9
mowin
Full Fledged Farker
 
Join Date: 07-09-17
Location: Upstate NY
Default

Seems to me if your temps went up when you opened the pit, your draft might not be sufficient. Is the opening from.the FB to the CC the proper size?
__________________
ECB
Master built 2 door propane
GMG Daniel Boone
"Elizabeth Ann" bubba grills 250 ribbox RF offset.
mowin is offline   Reply With Quote


Old 06-22-2021, 06:25 PM   #10
WilliamKY
is Blowin Smoke!

 
WilliamKY's Avatar
 
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
Default

I'm just guessing that opening the cook chamber creates a vacuum that pulls extra heat from the firebox and that causes your temp to spike. If it drops back down shortly after closing the lid I doubt it's anything to worry about. Sounds like a pretty tight unit.
__________________
Shirley Fire Pit.
Weber 26.
WSM 22.
Old Smokey Electric.
Go Cards!
WilliamKY is online now   Reply With Quote


Old 06-22-2021, 09:45 PM   #11
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default

Quote:
Originally Posted by mowin View Post
Seems to me if your temps went up when you opened the pit, your draft might not be sufficient. Is the opening from.the FB to the CC the proper size?
I believe so. I'm not sure to account for the downward facing baffle hood thingy on the opening though.
Calenk is offline   Reply With Quote


Old 06-22-2021, 09:47 PM   #12
Calenk
Found some matches.
 
Join Date: 06-08-21
Location: Canada
Name/Nickname : Calenk
Default

Quote:
Originally Posted by WilliamKY View Post
I'm just guessing that opening the cook chamber creates a vacuum that pulls extra heat from the firebox and that causes your temp to spike. If it drops back down shortly after closing the lid I doubt it's anything to worry about. Sounds like a pretty tight unit.
Ok yeah that's kinda what I was thinking. It does drop pretty quickly after closing....it actually was kinda helpful in getting a new split to catch quick and avoid white smoke. I just added a split and opened the cook chamber and it fired right up.
Calenk is offline   Reply With Quote


Old 06-24-2021, 07:57 AM   #13
Zig
Knows what a fatty is.
 
Join Date: 04-03-12
Location: Chambersburg,Pa
Default

The Feldon's BBQ Pit/Smoker Build Calculator says the stack only needs to be 30" high if you wanted to cut some off.
__________________
Zigs Pig BBQ Team, KCBS, CBJ
Zig 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 11:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, 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