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Offset smoker mods - need help
Posted on 11/28/12 at 5:18 pm
Posted on 11/28/12 at 5:18 pm
I have your typical heavy-arse offset barrel smoker. Picture the fire box on the right and stack on the left. I will be changing it to reverse flow. Will build a new insulated firebox with fan capability and moving the stack to the right side.
We have come up with two ways to go about diverting the smoke. Easy way is just weld a plate across the lower porion of the barrel under the grates forcing the smoke all the way left, then have it return over the meat to the stack at the right.
Other thing would be two tubes coming out of the box running the length of the barrel with openings at the far left. Not really sure why I am leaning toward the tube way of handling the smoke, but it may have some advantages. Thoughts?
We have come up with two ways to go about diverting the smoke. Easy way is just weld a plate across the lower porion of the barrel under the grates forcing the smoke all the way left, then have it return over the meat to the stack at the right.
Other thing would be two tubes coming out of the box running the length of the barrel with openings at the far left. Not really sure why I am leaning toward the tube way of handling the smoke, but it may have some advantages. Thoughts?
4
Posted on 11/28/12 at 6:31 pm to AlxTgr
quote:
Easy way is just weld a plate across the lower porion of the barrel under the grates forcing the smoke all the way left, then have it return over the meat to the stack at the right.
This is how we built mine and it works great, consistent temp throughout the cook chamber. I would suggest doing this last though. That way you can test the length that best works out, lay it in, and weld it once you find the sweet spot.
Also, I'd suggest using someting light in gauge for this. That way it doesn't draw so much heat from the firebox, act as a hot plate, and increase the temp right below your food.
Posted on 11/28/12 at 9:16 pm to GeauxldMember
Thanks. I would not have thought length of the plate would matter. About how much space should we leave at the far end between end of the plate and end of the barrel?
Posted on 11/28/12 at 11:30 pm to AlxTgr
Mine is about 1/2 the length of the cook chamber, but I would suggest laying it in without the weld and seeing how consistent your temp stays across the chamber, then you can shorten, if necessary, before making the weld...
Posted on 11/29/12 at 1:57 am to AlxTgr
If you go the tube method how do you plan on cleaning the insides of the tubes? They will accumulate all sorts of particulate matter from the horizontal forced air flow.
Posted on 11/29/12 at 7:29 am to GeauxldMember
Wow, I was going to run it almost to the far end. Like leaving just a
few inches of a gap forcing the smoke all the way across then back again.
on the tubes, they would be at least 2" square. If they clog that bad, which I really cannot see, the box and tubed can be removed for cleaning.
few inches of a gap forcing the smoke all the way across then back again.
on the tubes, they would be at least 2" square. If they clog that bad, which I really cannot see, the box and tubed can be removed for cleaning.
Posted on 11/29/12 at 7:38 am to AlxTgr
quote:
Easy way is just weld a plate across the lower porion of the barrel under the grates forcing the smoke all the way left, then have it return over the meat to the stack at the right
This is essentially what Ben Lang and other pit makers have been doing for years. I'm trying to visualize the tubes running under the grates and I keep thinking what a pain in the arse it will be to clean.
Posted on 11/29/12 at 8:54 am to wiltznucs
quote:Well, at least the drippings will fall to the bottomand exit in the way the pit was designed. Not sure what's going to happen to all that mess when it falls on the flat plate. Make it angle left?
I'm trying to visualize the tubes running under the grates and I keep thinking what a pain in the arse it will be to clean.
Posted on 11/29/12 at 9:29 am to AlxTgr
quote:
Well, at least the drippings will fall to the bottomand exit in the way the pit was designed. Not sure what's going to happen to all that mess when it falls on the flat plate. Make it angle left?
The Lang pits weld in two plates to create a "V" shape under the grates which collects the rendered fats. A raised partition is welded to the plates on the smoke exit side(not the firebox/chimney) side. They then cut an opening at the bottom of the "V" and weld a pipe which extends all the way through the bottom of the pit which has a gate valve attached to it. This allows you to easily hose out the pit without the water creeping back into the firebox. Just place a galvanized bucket underneath the valve and spray away.
I'm not sure if that came out clearly at all. Check out the pit below and you can see the gate valve.
This post was edited on 11/29/12 at 9:36 am
Posted on 11/29/12 at 9:35 am to wiltznucs
I don't want to devote a whole lot of time and steel to the drippings if I don't have to. There's already a hole with a bucket hanger on the left side. Looks just like this:
Posted on 11/29/12 at 9:38 am to AlxTgr
Okay, I see what your up against now.
I'd do the two metal plates welded into a gentle "V" and if you cut them to length just right you could have the drippings fall pretty much right down the existing pipe and bucket. Or you could exercise a bit of redneck ingenuity and simply elevate the firebox side using a few bricks and encourage the drippings/water to move toward the existing bucket when you are hosing it out after cooking.
The pipe idea may work, but I worry about the pipes acting like radiator coils and distributing the heat unevenly in the pit.
I'd do the two metal plates welded into a gentle "V" and if you cut them to length just right you could have the drippings fall pretty much right down the existing pipe and bucket. Or you could exercise a bit of redneck ingenuity and simply elevate the firebox side using a few bricks and encourage the drippings/water to move toward the existing bucket when you are hosing it out after cooking.
The pipe idea may work, but I worry about the pipes acting like radiator coils and distributing the heat unevenly in the pit.
This post was edited on 11/29/12 at 9:45 am
Posted on 11/29/12 at 9:45 am to wiltznucs
Okay, cool. Pretty sure the guy who will be doing the real work here has some sort of bending maching that could put a little crease in the plate allowing for grease flow.
Posted on 11/29/12 at 11:10 am to AlxTgr
check out some mods here
https://www.smokingmeatforums.com/f/201/reverse-flow
Cool place for anything about smoking.
https://www.smokingmeatforums.com/f/201/reverse-flow
Cool place for anything about smoking.
Posted on 11/29/12 at 1:21 pm to wiltznucs
quote:
I'd do the two metal plates welded into a gentle "V" and if you cut them to length just right you could have the drippings fall pretty much right down the existing pipe and bucket. Or you could exercise a bit of redneck ingenuity and simply elevate the firebox side using a few bricks and encourage the drippings/water to move toward the existing bucket when you are hosing it out after cooking.
I have one stainless "plate" that angles down slightly toward the ball valve on the far end (opposite firebox) of the smoker, so any drippings migrate toward the valve. No issues at all with clean up.
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