PorkSword
Knows what WELOCME spells.
- Joined
- Feb 11, 2004
- Location
- Austin, TX
I was helping a buddy mod his Hondo this past weekend, and as many of you may know, one of the mods is to extend the chimney of the hondo down closer to the cooking grates.
This mod essentially keeps the hot smoke from exhausting too fast, and brings level of the hot smoke down some so more of the meat is exposed to the smoke.
Well, my question is: Why can't we do something similar in the Dera?
What if the opening to the exhaust was near the bottom of the smoke chamber, for example?
Wouldn't the hot smoke rise and fill the chamber, and force the cooler smoke down and out the exhaust?
Granted, the exhaust chimney would need to rise vertically for some distance to create enough up-draft to draw fresh oxygen into the firebox.
Can you guys see any disadvantage to this?
A couple of advantages that I see are that the hot smoke would circulate around the meat more, creating more of a convection-type chamber, cooking the meat more evenly. Plus, it would seem that the sweet blue would have more time to flavor the meat instead of just blowing past it like in the current design.
There must be something flawed in my theory, because I haven't seen any horizontal with an exhaust lower than the cooking grates or any vertical with the exhaust somewhere other than the very top.
Any thoughts? :?:
This mod essentially keeps the hot smoke from exhausting too fast, and brings level of the hot smoke down some so more of the meat is exposed to the smoke.
Well, my question is: Why can't we do something similar in the Dera?
What if the opening to the exhaust was near the bottom of the smoke chamber, for example?
Wouldn't the hot smoke rise and fill the chamber, and force the cooler smoke down and out the exhaust?
Granted, the exhaust chimney would need to rise vertically for some distance to create enough up-draft to draw fresh oxygen into the firebox.
Can you guys see any disadvantage to this?
A couple of advantages that I see are that the hot smoke would circulate around the meat more, creating more of a convection-type chamber, cooking the meat more evenly. Plus, it would seem that the sweet blue would have more time to flavor the meat instead of just blowing past it like in the current design.
There must be something flawed in my theory, because I haven't seen any horizontal with an exhaust lower than the cooking grates or any vertical with the exhaust somewhere other than the very top.
Any thoughts? :?: