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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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03-17-2014, 09:01 AM | #1 |
Knows what a fatty is.
Join Date: 03-06-14
Location: columbus ohio USA
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Fark Me... call in the experts!
http://s836.photobucket.com/user/Ryan921/library/
ok so here's the story. A friend of mine and I have been working on this guy for a couple months. Yesterday was its maiden voyage.. well sort of.. I was going to just do a dry run to check temprature control and to season the grates. But still very exciting none the less. So I put charcoal in the basket, let them go for a while then threw on a healthy peice of wood and then... drumroll.... rocky theme song playing in my head.... wait for it... wait for it... NOTHING!!!! Couldnt get them temp above 50 Degrees! after some adjustments i got it to roughly 100 buts thats not gonna do it. I did pin point a couple of fairly modest leaks that need addressed but I dont think it could account for all the heat loss. I think one problem was that it was only about 30 degrees in columbus yesterday but I still think it should have been able to reach temperature (but what do i know?!?) Does anyone have any insight? any help would be very much appreciated. by the way the firebox is a old wood burning stove ducted in with a 6" stove pipe. the exhausts are 2.5" in diameter and enter 14" inside of the tank and stick out 10". Let me know if you have any questions about the build that could help Ryan |
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03-17-2014, 09:14 AM | #2 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I can't see any pics?
How are you taking the temp. Maybe it's on Celsius?
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Let's all just calm down and smoke a fatty |
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03-17-2014, 09:15 AM | #3 |
Knows what a fatty is.
Join Date: 04-19-11
Location: Baytown, TX
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I am not a pit builder by any means, but I would say the heat is coming out of you firebox pipe and going straight out the exhaust. Was it hot in the firebox?
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03-17-2014, 09:17 AM | #4 |
On the road to being a farker
Join Date: 10-20-13
Location: gardner, fl
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Did you run your dimensions through the pit calculator?
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UDS, Custom reverse flow patio Weber Smokey Joe Concrete block whole hog pit |
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03-17-2014, 09:23 AM | #5 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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You may not be getting enough air Into the firebox if you are only using the wheel dampers on the side. If so, start another fire and trying cracking the firebox open a little and see what happens. It also looks like the heat is coming in above the cooking grate. May need to come below what some kind of reverted plate to distribute the heat across the grate. I could be wrong but that was quick observation.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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03-17-2014, 09:31 AM | #6 |
Full Fledged Farker
Join Date: 09-10-12
Location: Independence, MO
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With out any measurements looks like your firebox is to small. It could also be your draw. Maybe bigger hole from firebox to pit.
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Assassin w/ guru, lots of gateways, competition trailer, super fast BLACK thermapen! 180 and 700+ CLUB!!!!!! |
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03-17-2014, 09:31 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Did you click the link to the Photobucket album?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-17-2014, 09:40 AM | #8 |
Knows what a fatty is.
Join Date: 03-06-14
Location: columbus ohio USA
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I put another thermometer in the fire box and it was reading around 400 degrees F.
I did not do a pit calculator so i hope its not too small. i tried to open the door of the firebox to let in more oxygen but it seemed to let the heat right out of the door so i couldnt really tell a difference as far as the temp in the tank goes. i think i will need some more holes lower on the firebox to let in air. I will have to get exact measurements when I get home from work do you think that the low air temps has a lot to do with it? like i said it was only around 30 degrees F yesterday and windy. i did pull it into the garage to block most of the wind Thanks for the replies everyone |
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03-17-2014, 09:42 AM | #9 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
My bet is not enough air flow. I out an IR temp gauge on my firebox, its about 700f on the putside surface near the fire
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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03-17-2014, 09:52 AM | #10 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
The key to an effective smoker is airflow... and room to burn an efficient fire, too. Looks like you may need to increase the air intakes and have plenty of (chimney) draft - drawing out the smoke on the opposite side of the firebox... unless its a reverse flow. Using a single 6" pipe out of the firebox will not be enough - learned that the hard way (way back when a double barrel smoker was on my project). Had to add a second 6" pipe just to keep the thermal energy improved.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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03-17-2014, 10:08 AM | #11 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Looks like it the firebox is too small and you need a larger opening from the firebox to the smoker. How thick is the firebox metal?
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03-17-2014, 10:24 AM | #12 |
Knows what a fatty is.
Join Date: 03-06-14
Location: columbus ohio USA
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well i suppose i will have to sleep on it and figure out how to put in another pipe without creating an eyesore.
Luke, the firebox is just over a quarter inch thick all the way around. I really dont want to scrap my firebox so I will do what it takes to make it work if you guys think it is at all possible. |
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03-17-2014, 10:30 AM | #13 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I think the firebox might work
Maybe you can cut a slot in it between the 2 chambers underneath the tube for more airflow? just a thought
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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03-17-2014, 10:30 AM | #14 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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03-17-2014, 10:58 AM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Your fire box needs up sized by 2/3 at least it needs to be 33% of the total Ci of the oven, and your inlet to the oven is undersized I have more inlet on my CharGrillrer. Tools are free all you need to do is pick them up & use them http://www.feldoncentral.com/bbqcalculator.html
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